slow cooker lemon-garlic chicken, diabetic
Tip for small amounts of stock or broth. My mother used to do this and I continue the idea. When you have a good broth base of any kind just chill it and then remove the solid fat. Season to your liking and freeze in ice cube trays. Very nice to have on hand.
prep time
10 Min
cook time
4 Hr 15 Min
method
Slow Cooker Crock Pot
yield
4 serving(s)
Ingredients
- 1/2 teaspoon dried oregano
- 1/4 teaspoon seasoned salt
- 1 pound skinless and boneless chicken breast halves
- 1 tablespoon canola oil
- 2 tablespoons water
- 2 tablespoons freshly squeezed lemon juice or to taste
- 1 clove garlic,peeled and minced
- 1 tablespoon defatted and reduced salt chicken stock
- 2 teaspoons minced fresh parsley
How To Make slow cooker lemon-garlic chicken, diabetic
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Step 1In a small bowl,combine dried oregano,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
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Step 2Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
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Step 3Place chicken pieces in slow cooker and add water, lemon juice, garlic, and chicken stock to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice mixture over the chicken in the slow cooker and cover with lid.
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Step 4Cook on low-heat setting for 4-5 hours. Add parsley and baste chicken.
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Step 5Cover slow cooker and cook on high-heat setting for a further 15-30 minutes if needed, if chicken breasts are tender your finished.
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