1 tsp oregano 1/4 tsp black pepper 2 lbs boneless, skinless chicken breasts (six halves) 1 tbsp olive oil 1/4 cup water 3 tbsp lemon juice 2 tsp minced garlic 1 tsp chicken bouillon granules 1 tsp parsley
Mix oregano and pepper and sprinkle evenly over chicken pieces. In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil. Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil. Pour skillet contents into slow cooker, cover, and cook on low for 6 hours (3 hours on high). Chicken is very tasty served on a bed of brown rice with steamed carrots!
Great recipe! In place of water and and chicken bouillion granules I used fat free/ lo sodium chicken broth which lowered the sodium count because I have to watch that for my hubby's blood pressure - it came out great. Thanks!!!
This was wonderful!! Very easy to make. Instead of the water, I used one can of fat free, low sodium chicken broth. I thought it might need more liquid since I had to keep mine in the slow cooker longer (9 hrs while I was at work). They key is to brown is well before the slow cooker to keep moist.
I didn't have enough time to let this cook in the slow cooker, so I cooked it in a skillet for 45 minutes on low heat. The chicken came out most and flavorful, and I served it over brown rice with veggies on the side. My family loved it!
Very good! I used Better than Bullion instead of a cube.Was moist and delicious. I think I might try adding a little c/starch and make a thicker sauce next time. Had plenty of sauce but I didn't measure - just eyeballed it. I also didn't brown it first - just threw threw in frzn breasts for 6 hrs
Very Good! Like others said, the chicken was so moist, it was falling apart. I added a little lemon pepper to the chicken before I browned it. It added an extra little kick. I will definatly make this again!
This was fantastic! Whole family loved it. I reserved some of the juice and used it to make Cous Cous. WOW! Next time I know to make a dbl batch! thanks! Using fresh herbs made it REALLY yummy, too.
I used thighs instead of breasts and accidently left it on for over the recommended time but I was surprised to find that it not only wasn't burnt, it was so extremely yummy and tender and moist. Perfect. I wish I'd have put in more chicken now, though.
Very simple and tastes great! I loved that it was a recipe that I had all the ingredients for already. I added some broccoli for about 30 minutes at the end, which was great in the sauce! Then I served it over some brown rice, and it made multiple meals!
the flavor was great but the chicken was a little dry. I used 1 can of low sodium chicken broth and addd a little lemon pepper. Excellent taste. I wonder if browning it more in the pan would have helped it retain moisture? I served it as suggested with brown rice & carrots.