Categories: Chicken, Main Dish, Slow Cooker
Ingredients
- 6 bone-in skinless chicken breast halves (about 3 pounds)
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves , minced
- 1 teaspoon chicken bouillon granule
- 2 teaspoons minced fresh parsley
- hot cooked rice
Directions
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Pat the chicken dry with paper towels.
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Combine the oregano, seasoned salt and pepper; rub over the chicken.
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In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker.
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Add the water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits.
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Pour over chicken. Cover and cook on low for 3-4 hours.
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Baste the chicken. Add parsley.
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Cover and cook 15-20 minutes longer or until meat juices run clear.
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If desired, thicken cooking juices and serve over chicken and rice.