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Slow Cooker Lemon-Garlic Chicken


- 1 teaspoon dried oregano

- 1/2 teaspoon seasoned salt

- 1/4 teaspoon freshly ground black pepper

- 2 pounds (960 g) skinless and boneless chicken breast halves

- 2 tablespoons unsalted butter

- 1/4 cup (60 ml) water

- 3 tablespoons freshly squeezed lemon juice

- 2 garlic cloves,peeled and minced

- 1 teaspoon chicken bouillon granules

- 1 tablespoon minced fresh parsley


- In a small bowl,combine dried oregano,garlic,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.

- Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon,transfer to slow cooker.

- Pour water,lemon juice and bouillon granules in the same skillet. Bring to a boil over high heat,loosening browned bits from skillet. Pour boiled lemon mixture over chicken.

- Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes,or until chicken breasts are tender.

(recipe from Magic Skillet)

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