Crock-Pot Lemon Chicken

By mshettel

Good recipe for Sunday lunch.

From Taste of Home magazine.

Ingredients

• 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

Details

Servings 6

Preparation

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.