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Slow-Cooked Lemon Chicken

 Slow-Cooked Lemon Chicken
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
6 ServingsPrep: 20 min. Cook: 5-1/4 hours


  • 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


  • 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.
  • 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.

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Slow-Cooked Lemon Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.