Crock Pot Lemon Chicken with Rice
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Family Tested & Approved
6 bone-in chicken breast halves, skin removed
2 cloves garlic, grated or finely minced
1 tsp. chicken bouillon granules
2 tsp. minced fresh parsley
Rinse chicken and pat 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 quart 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.
Remove chicken to serving platter and keep warm.
If desired, thicken cooking juices and serve over chicken and rice.