Slow-Cooked Lemon Chicken Recipe

By traciesparks

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

Excellent recipe! Added 1 Tbs butter and 2 Tbs of canola oil, 1/2 in the crockpot and 1/2 in the frying pan. Thanks!

Delicious! Chicken practically falls off the bone it's so moist. I added a can of cream of chicken soup and fresh sliced mushrooms. The soup makes a nice gravy to put over the chicken & rice. This is a family favorite!

Ingredients

• 6 bone-in chicken breast halves (about 3 pounds), 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

Details

Servings 6
Preparation time 20mins
Cooking time 23mins

Preparation

Step 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.

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice. Yield: 6 servings.



Nutrition Facts: 1 serving (1 each) equals 236 calories, 8 g fat (4 g saturated fat), 112 mg cholesterol, 394 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.

Slow-Cooked Lemon Chicken published in Taste of Home February/March 2000, p39