Slow-Cooked Lemon Chicken

By ninebirch

Ingredients

• 6 bone-in chicken breast halves (about 3 pounds), skin removed
• 1 teaspoon dried oregano
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or margarine
• 1/4 cup water
• 3 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon chicken bouillon granules
• 2 teaspoons 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 and cook on low for 3-4 hours. Baste the chicken. Add parsley.


Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.