Slow cooked Lemon Chicken

(originally made 11/2003)

Tried this recipe that I'd had kicking around for a while. Very easy, very tasty. I did substitute 6 boneless chicken breasts instead of bone-in chicken, and it came out so moist it just fell apart. I served it with rice and spooned the sauce over top.

Slow cooked Lemon Chicken

6 bone-in chicken breast halves -- skin removed, about 3lbs
1 tsp. dried oregano
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 tbsp. butter or margarine
1/4 cup water
3 tb ps. lemon juice
2 garlic cloves -- minced
1 tsp. chicken bouillon granules
2 tsp. minced fresh parsley
Hot cooked rice

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 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. Cover and cook
on low for 3-4 hours. Baste the chicken. Add parsley. Cover and
cook 15-30 minutes longer or until meat juices run clear. If
desired, thicken cooking juices and serve over chicken and rice.
Yield: 6 servings

Source:
"TOH Feb/Mar 2000"

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