Taste of Home
Slow-Cooked Lemon Chicken
TOTAL TIME: Prep: 20 min. Cook: 5-1/4 hours
YIELD: 6 servings.
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
Ingredients
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6 bone-in chicken breast halves (12 ounces each), skin removed
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1 teaspoon dried oregano
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1/2 teaspoon seasoned salt
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1/4 teaspoon pepper
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2 tablespoons butter
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1/4 cup water
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3 tablespoons lemon juice
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2 garlic cloves, minced
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1 teaspoon chicken bouillon granules
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2 teaspoons minced fresh parsley
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Hot cooked rice
Directions
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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.
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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.)
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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