Slow-Cooked Lemon Chicken |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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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:
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:
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 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.
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