Slow-Cooked Lemon Chicken Recipe

4.5 44 52
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 44 52
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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scotland1 User ID: 1426757 271700
Reviewed Aug. 13, 2017

"This is my go to recipe. DELICIOUS."

MY REVIEW
bandung User ID: 8625988 271469
Reviewed Aug. 7, 2017

"This recipe could not be saved into my own Recipe Box"

MY REVIEW
Serenity User ID: 9230914 270334
Reviewed Aug. 4, 2017

"Recipe looks good, but you lost me at the nutrition breakdown. There is no way 12oz of chicken with all that extra flavoring is only 336 calories. It is AT LEAST 200 calories more"

MY REVIEW
Erin User ID: 9130125 264331
Reviewed Apr. 5, 2017

"Made according to recipe, except I used vegetable stock in place of the water to add more flavor. AMAZING!!! This is my new favorite chicken recipe! (even better than fried in my book)"

MY REVIEW
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."

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