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Ingredients
- 6 bone in chicken breast halves with skin removed
- 1 tsp. dried oregano
- 1/2 tsp. seasoned salt
- 1/4 tsp. pepper
- 2 tbsp. margarine
- 1/4 c. water
- 3 tbsp. lemon juice
- 2 garlic cloves minced
- 1 tsp. chicken bouillion
- 2 tsp. minced fresh parsley
- Hot cooked rice
Preparation
Step 1
Pat chicken dry with paper towels. Combine the oregano, salt and pepper; rub over chicken.
In skillet over a medium heat, brown the chicken in butter; transfer to 5 qt. slow cooker. Add water, lemon juice, garlic and bouillion to the skillet; bring to a boil, stirring to loosen browned bits.
Pour over chicken.
Cover and cook on low for 3-4 hours. Baste the chicken. Cover and cook 15-30 minutes long or until meat juices run clear.
If desired, thicken cooking juice and serve over chicken and rice.