Slow-Cooked Lemon Chicken Recipe

4.5 40 49
Slow-Cooked Lemon Chicken Recipe
Slow-Cooked Lemon Chicken Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Lemon Chicken Recipe

Read Reviews
4.5 40 49
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5-1/4 hours

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

Directions

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. Serve with rice. (If desired, cooking juices may be thickened before serving.) Yield: 6 servings.
Originally published as Slow-Cooked Lemon Chicken in Taste of Home February/March 2000, p39

Nutritional Facts

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

  • 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
  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. Serve with rice. (If desired, cooking juices may be thickened before serving.) Yield: 6 servings.
Originally published as Slow-Cooked Lemon Chicken in Taste of Home February/March 2000, p39

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Reviews forSlow-Cooked Lemon Chicken

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Ladyplus7 User ID: 8357239 261061
Reviewed Feb. 9, 2017

"Followed recipe as written, so pleased I did. Wonderful flavor, moist, just mouth-watering. During last hour of cooking, I added baby carrots to cook, during the last ten minutes I added noodles. Everything was saturated with that wonderful lemon , garlic flavor. A definite keeper."

MY REVIEW
kimheath User ID: 3417538 252695
Reviewed Aug. 14, 2016

"Delicious!"

MY REVIEW
chris28304 User ID: 2137086 245703
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
chsmoak User ID: 8272977 245448
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
Dilli User ID: 7204156 245376
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
heidiclark1 User ID: 2771648 244091
Reviewed Feb. 18, 2016

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

MY REVIEW
Grzy User ID: 7670419 243145
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."

MY REVIEW
peacharmadillo User ID: 3329993 242800
Reviewed Jan. 29, 2016

"Good flavored chicken. We use it for boneless skinless breasts diced for salads and change the toppings. It goes well with roasted corn and beans and marinated tomatoes and zucchini. I don't keep seasoned salt in the house so instead I sprinkle chili powder, onion powder, garlic powder, pepper and oregano on before browning. The hardest part is not eating it off the cutting board before packing it up. I also notice it cooked through after about three hours in the crockpot."

MY REVIEW
JMartinelli13 User ID: 92779 232816
Reviewed Sep. 13, 2015

"I've made this many times since it was published in 2000! Definitely watch the cooking times with newer slow cookers- 3 1/2 to 4 hours is the magic number for mine."

MY REVIEW
JenCooks1 User ID: 7959263 232541
Reviewed Sep. 9, 2015

"Made this for dinner last night and it was outstanding. Absolutely use the spinach... I had a box of frozen spinach; just thawed it a bit in the microwave, and added it with its liquid to the slow cooker. I also added a can of cream of chicken soup, and used boneless skinless chicken thighs. Lemon makes the dish. I have a newer slow cooker, and it just took 4 hours on low; would have been fine at 3 hours, because the chicken is already slightly browned and mostly cooked when it goes in the cooker. Think the cream of chicken, or cream of mushroom soup will keep this from being dry. It was fall-apart good, and full of flavor. I served it over whole wheat spaghetti. Big fan of this recipe with these slight modifications."

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