Slow-Cooked Lemon Chicken Recipe
- 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 the chicken. 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Slow-Cooked Lemon Chicken(26)
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This was terrible. Sorry but it had hardly any flavor and was not moist in my opinion.
Most flavorful chicken and moist. I look forward to making this dish again.
Great recipe! Made yesterday for lunch. Used boneless chicken breasts and reduced the sauce slightly to pour over the chicken. My husband isn't quite as fond of lemon but he still enjoyed the dish. Thank you for a wonderful recipe.
I am a good cook and tried this recipe today for supper tonight. It was terrible. Cooked it just like it said for 5 hrs. And neither my husband and I did not like it. Too dry. Juice made a good tasting gravy . Would not make it again.
Used boneless chicken breasts, and added alittle lemon zest. Chicken was tender and juicy. Could cut it with my fork. Will definitely make this again
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