Slow-Cooked Lemon Chicken


Ingredients:


6
bone-in chicken breast halves (about 3 pounds), skin removed
1
teaspoon dried oregano
½
teaspoon seasoned salt
¼
teaspoon pepper
2
tablespoons butter
¼
cup water
3
tablespoons lemon juice
2
garlic cloves, minced
1
teaspoon chicken bouillon granules
2
teaspoons minced fresh parsley

Hot cooked rice

Directions:
                    
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 a 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: Taste of Home