Ingredients
1 teaspoon dried oregano
1⁄2 teaspoon seasoned salt (I use lemon pepper seasoning)
1⁄4 teaspoon pepper
2 pounds boneless, skinless chicken breasts
2 tablespoons butter or margarine
1⁄4 cup chicken broth
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon fresh parsley, minced
Instructions
1. Combine oregano, salt, and pepper. Rub all mixture into chicken. Brown chicken in butter in skillet. Transfer to slow cooker. (You can skip this step if you wake up in the morning and realize you forgot to thaw your chicken. If you do skip the browning, just add everything directly to the slow cooker. Oops.)
2. Place broth, lemon juice, and garlic in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.
3. Cover. Cook on HIGH for 2 to 2 1⁄2 hours, or LOW for 4 to 5 hours.
4. Add parsley and baste chicken. Cover. Cook on HIGH 15-30 minutes, until chicken is tender.
Comments
This is a nice, simple slow cooker chicken recipe that is full of good flavors. I would like to figure out a way to turn what is left in the slow cooker into a nice sauce, but I haven’t spent too much time trying to figure that out. I think that simmering it for a while and then adding a roux could work well. Or maybe simmering it to thicken and then adding some sour cream. I’ll experiment a bit more the next time I make it!
Shown here with Spaghetti Squash with Lemon and Capers (sans capers since I forgot them).
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