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Crock-Pot Lemon Chicken


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  • 6 bone-in chicken breast halves (about 3 #), skin removed
  • 1 t dried oregano
  • 1/2 t seasoned salt
  • 1/4 t pepper
  • 2 T butter or margarine
  • 1/4 cup water
  • 3 T lemon juice
  • 2 garlic cloves, minced
  • 1 t chicken bouillon granules
  • 2 t minced fresh parsley
  • Hot cooked rice


Servings 6


Step 1

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper, rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-quart slow cooker. Add water, lemon juice, garlic and bouillon to the skillet, bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover ad cook on low for 3-4 hours. Baste the chicken. Add parsley.


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