Slow-Cooked Lemon Chicken Recipe
Slow-Cooked Lemon Chicken Recipe photo by Taste of Home

Slow-Cooked Lemon Chicken Recipe

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4.5 38 46
Publisher Photo
Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix - just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. -Walter Powell, Wilmington, Delaware
TOTAL TIME: Prep: 20 min. Cook: 5-1/4 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5-1/4 hours
MAKES: 6 servings

Ingredients

  • 6 bone-in chicken breast halves (12 ounces each), skin removed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 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

Nutritional Facts

1 chicken breast half equals 336 calories, 10 g fat (4 g saturated fat), 164 mg cholesterol, 431 mg sodium, 1 g carbohydrate, 0 fiber, 56 g protein.

Directions

  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-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
  2. Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, remove chicken to a platter and keep warm; thicken cooking juices. Serve over chicken and rice. Yield: 6 servings.
Originally published as Slow-Cooked Lemon Chicken in Taste of Home February/March 2000, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Slow-Cooked Lemon Chicken

AVERAGE RATING
(46)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (9)
3 Star
 (5)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 20, 2016

"I added a can of cream of mushroom soup because I wanted a little gravy to serve with the chicken over rice but I think next time I'll follow the recipe as posted. The chicken had really good flavor."

MY REVIEW
Reviewed Mar. 14, 2016 Edited Mar. 15, 2016

"Made it exactly to recipe but used thighs as we love dark meat. Was a hit."

MY REVIEW
Reviewed Mar. 13, 2016 Edited Mar. 15, 2016

"We use the brown rice, which made it a lot tastier than with the white. Excellent recipe."

MY REVIEW
Reviewed Feb. 18, 2016

"Cooked nicely, but it lacked flavor for us. I even added extra garlic and mushrooms."

MY REVIEW
Reviewed Feb. 3, 2016

"I have made this recipe for many years. It is a definite favorite with the family. The only thing is I increase the sauce part so we have some to put over the rice or potatoes."

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