Slow-Cooker Lemon Chicken

Slow-Cooker Lemon Chicken

from tasteofhome.com
6 servings

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. 1

    Pat the chicken breasts dry with paper towels. Combine the oregano, seasoned salt and pepper, then rub the mix over the chicken.

  2. 2

    In a skillet over medium heat, brown the chicken in butter, then transfer it to a 5-quart slow cooker.

  3. 3

    Add water, lemon juice, garlic and crushed bouillon to the skillet, and bring it to a boil, stirring to loosen any browned bits. Pour the stock over the chicken.

  4. 4

    Cover the slow cooker and cook on low for five to six hours, avoiding the temptation to lift the lid. Then baste the chicken with the cooking juices and add the fresh parsley. Cover and cook for an additional 15 to 30 minutes or until the meat juices run clear. Use a cook’s thermometer to check that the internal temperature is at least 165°F. Serve the chicken over rice. Editor’s Tip: If it looks too watery, you can always thicken the juice with a slurry of cornstarch mixed with a little water.