Crock Pot Lemon Garlic Chicken

Submitted by Charlotte J

"Serve this with rice."

 

• Ready In: 3hrs 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 lbs chicken breast halves, skin and fat removed
• 1 teaspoon dried oregano leaves, crushed
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon pepper
• 2 tablespoons butter
• 1⁄4 cup water
• 3 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon chicken bouillon granule
• 1 teaspoon minced fresh parsley

directions

1. Mix oregano, seasoned salt and pepper; rub into chicken.
2. Brown chicken then transfer to a slow cooker.
3. Place water, lemon juice, garlic and bouillon granules in skillet.
4. Bring to a boil, loosening browned bits from bottom of skillet.
5. Pour over chicken.
6. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours or until almost tender.
7. Add parsley and baste chicken.
8. Cover and cook on high for 15 to 30 minutes or until juices run clear.

Reviews

[rsarahl]

Very flavorful dish that turned out quite dry after 5 hours on low setting in crock pot. Next time around I will definitely increase liquid from the recommended 1/4 cup to at least 3/4 cup.

 

[Bergy]

I cut the recipe back to 2 breasts, made the whole portion of sauce. Perhaps cutting the recipe back caused the chicken to be very dry. After reading all the reviews I only cooked it for 4 hours on low but still very dry. Even though I followed the recipe for the liquid amounts the lemon for some reason did not come through.

 

[Peter J]

Yummo, full of flavor and the meat was very tender! I did use 1/2 cup of stock rather than the granules & water because I thought 1/4 cup may have been too little. I think 1/2 cup turned out to be about the minimum to keep it moist because not much liquid came out of the chicken breast. In fact next time I think I'll use 1 cup so a little sauce is left for the rice, it would go really well over the top.

 

[Pat Peper]

I absolutely received raves when I made this dish. I added more garlic than called for, but if you like garlic, you can never have enough. I used low sodium chicken boullion granules as i have to watch my sodium intake.

 

[Dr.JenLeddy]

This is a solid meal, but nothing exceptional; it was a nice work-week dinner but won't become a regular rotation for us. I did make slight modifications. I put a layer of coursely chopped onion in the bottom of the crock pot and used 1.5 cups of chicken broth instead of water and boulion. I also used a whole crock pot chicken and rubbed it down with the minced garlic and spices and used 2 fresh lemons squeezing out the juice then tossing in the crock pot with the chicken and onions to cook for the afternoon. 6 hours later it was falling off the bone moist & tender. I thickened the juices in the crock pot and poured over the chicken and rice.