Slow-Cooked Lemon Chicken 6 bone-in chicken breast halves (about 3 pound), 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
Pat chicken dry with paper towels.
Combine oregano, seasoned salt and pepper; rub over chicken.
In a skillet over medium heat, brown the chicken in butter; transfer to a 5-quart crockpot. 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 3 to 4 hours.
Baste the chicken. Add parsley. Cover and cook 15 to 30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.
