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 the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, remove chicken to a platter and keep warm; thicken cooking juices. Serve over chicken and rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.71 Kcal (761 kJ) | ||
| Calories from fat | 111.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.41g | 19% | |
|---|---|---|---|
| Cholesterol | 60.12mg | 20% | |
| Sodium | 587.05mg | 24% | |
| Potassium | 174.57mg | 4% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 12.68g | 25% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 223.1 Kcal (934 kJ) | ||
| Calories from fat | 137.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 19% | |
|---|---|---|---|
| Cholesterol | 73.81mg | 20% | |
| Sodium | 720.74mg | 24% | |
| Potassium | 214.33mg | 4% | |
| Total Carbs | 6.95g | 2% | |
| Sugars | 0.38g | 1% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 15.56g | 25% | |
| Vitamin C | 4.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 29.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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