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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
  • Total Time
    Prep: 20 min. Cook: 5-1/4 hours
  • Makes
    6 servings


  • 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. Serve with rice. (If desired, cooking juices may be thickened before serving.)
Nutrition Facts
1 chicken breast half : 336 calories, 10g fat (4g saturated fat), 164mg cholesterol, 431mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 56g protein.

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Average Rating:
  • Clyde
    May 12, 2020

    Use an instant read thermometer to check. When chicken gets to 165 degrees, it's done. .time is not a good measure.

  • Anonymous
    Apr 23, 2020

    Tried it over the rice and it was dry. So next time I used 2 chicken breasts and 3_boneless thighs, added 2Tbsp of butter, the Lemon juice but instead of the seasonings substituted a package of dry Italian salad dressing. Made a nice sauce for my pasta.

  • nesta85way
    Apr 23, 2020

    If you eat it over rice, it needs a sauce. It is too dry. I used boneless chicken breasts and increased the seasoning a great deal, and I shredded the chicken to go over the rice. It was just too dry, but the seasoning is absolutely delicious. Next time, I may just skip the rice, but I'd rather keep it with an actual sauce.

  • bmarana
    Feb 24, 2020

    Excellent! Made a few times. Reminds me of an Italian chicken we use to order at an Italian restaurant in the U.P. of Michigan

  • patricia
    May 2, 2019

    I browned in a pan then cooked in pressure cooker for 20 minutes turned out great

  • TheDix
    Jun 3, 2018

    I used skinned, boneless breast filets and cooked on low for about 3 hours. Chicken was overcooked, a bit dry. Flavor is wonderful. I added baby carrots for the last hour but had to steam them separately to get them soft. When I make this again I will cook smaller pieces of chicken for a shorter time, maybe 2 hours. The taste is great and the recipe is just so easy!

  • Linda
    Apr 11, 2018

    Easy and YUMMY!!! Roasted potatoes with it. Thank you!! Will DEFINITELY make again and again!

  • mtuttle
    Jan 10, 2018

    We liked it, but the recipe is a little confusing. My chicken breasts are not 12 ounces - not even close. So the cooking time is too long. I would suggest with the smaller chicken breasts to cook only about 2 1/2 hours. Mine was done at that point. Much longer and it dries out.

  • Jeannine
    Nov 21, 2017

    So easy and a hit with everyone!

  • scotland1
    Aug 13, 2017

    This is my go to recipe. DELICIOUS.