* 1 teaspoon dried oregano * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 2 pounds skinless, boneless chicken breast halves * 2 tablespoons butter * 1/4 cup water * 3 tablespoons fresh lemon juice * 2 cloves garlic, minced * 1 teaspoon chicken bouillon granules * 1 teaspoon chopped fresh parsley
1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. 2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. 3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Number of Servings: 6
Recipe submitted by SparkPeople user LOOKING2LOSE67.
This is really good! I took my chicken out and diced/almost shredded it and I added some frozen broccoli and about a 1/4 cup of sour cream to give it a slightly creamy broth. Going to eat as is for me and either over rice or mashed potatoes for the family. Thanks for the recipe!
Mouth watering, moist, tangy, delicious and a hit with the whole family. DH called it the best sauce I've ever made. Took the advice of some other posters who suggested adding some cornstarch to thicken the gravy and a tiny bit of honey. Sooooo goooood!! This one's a keeper!
This is an absolutely delicious recipe. I found it on a different website before I even knoe of spark people and have made it several times. I think the nutrition information is wrong however. I don't think that is possible to be ONLY 65 calories. I wish it were, LOL!!
It was good. I also didn't brown the chicken...I am so rushed in the mornings, I just don't have time. I used chicken stock instead of the water/bouillon, and I omitted the salt. Next time I might try cornstarch to thicken the sauce.
I made this tonight in my pampered chef 30 min chicken pot in the microwave...it was delish! My family loved it. The chicken breast was so tender. I sautéed asparagus and yellow peppers in balsamic vinegar and cooked brown rice to finish the meal. The sauce of the chicken was perfect on the rice.
I thought this was pretty good. I used chicken stock instead of water. It only took 2 1/2 hrs on high to be done though that could be because I accidentally added too much liquid. I also used fresh parsley and basil instead of oregano & added lemon pepper to chicken before browning. Kids liked i
This was fantastic! My chicken was still frozen so I skipped the browning step and just put everything in the crock-pot and it turned out wonderful. I served it with wild rice and steamed brocolli. Thank you for this wonderful recipe, I'll definately make this again :-)
I made this yesterday, I was running late for work so I just dumped everytihg in the slow cooker skippingthe skillet portion (which I know adds a bunch of flavor). After I started I realized i left the lemon juice in the fridge at work but I had lim juce. I was worried but eneded up amazed!!!!!!!!!
I made this tonight....the wife and the niece thought it was tasty. Admittedly, I did not follow the directions as the chicken was frozen. I just tossed all the ingredients in the crock pot and let it go.
This was good. Hubby liked it, and he is anti "anything healthy." I did use lemon pepper instead of salt/pepper/oregano, and I doubled the liquids. Need to stir in crockpot every hour or so, to keep chicken from drying out.
Bit too lemony for my taste, and a little dry. But I might try adding honey to balance out the lemon flavor and add more liquid for next time. But overall a good meal. And very pretty too. :)
I made a few changes. I also sprinkled lemon pepper seasoning on the chicken with the oregano and salt and pepper. I did not brown in butter- just put it directly into crockpot. Instead of lemon juice, I sliced a lemon and just put the slices on top of the chicken.
I cooked this tonight and my husband, son and I really liked it. We served it with brown rice and then put some of the juice from the crock pot over the rice. I would recommend this - it is easy, simple and very tasty.
made this recipe last night for dinner and it was good. I used fat free chicken broth,too, and added extra garclic and lemon pepper for added taste. It was very moist after 6 hours in the crock pot . I would make this again.
i just got up from the table and YUMMMMM I cooked sweet potato slices tossed with orange juice on the top of the chicken and it was delicious, husband thought it was missing something but ate two plates! I loved it
This chicken was sure easy and was moist and tender, but was a bit bland for my family's tastes. I had hoped to use the sauce over rice, but it was too runny. Maybe it could be thickened. I did use it another night for the liquid in brown rice and it was good. The chicken was great for leftovers.
WOW! This was fabulous! WE eat chicken quite often and this is already going into my permanent recipe book. The flavors were terrific. I marked this recipe because I was looking for slow cooker recipes but wound up cooking the whole thing in the pan and couldn't have been happier. Moist & Yummy
This was phenomenal! My husband and I loved it! I'm not usually the cook but I'm definitely going to be looking for more recipes to make...and I'm certainly going to make this again!! Thanks!
On my "low" setting only needs abt. 4 hrs to cook. I used 5 tablespoons of lemon juice which was too much. I made gravy out of the liquid in the slow-cooker using cornstarch, & added honey to balance out the lemon.