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Slow Cooker Lemon-Garlic Chicken, Diabetic

Annacia *


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.

★★★★★ 2 votes
10 Min
4 Hr 15 Min
Slow Cooker Crock Pot


1/2 tsp
dried oregano
1/4 tsp
seasoned salt
1 lb
skinless and boneless chicken breast halves
1 Tbsp
canola oil
2 Tbsp
2 Tbsp
freshly squeezed lemon juice or to taste
1 clove
garlic,peeled and minced
1 Tbsp
defatted and reduced salt chicken stock
2 tsp
minced fresh parsley


1In a small bowl,combine dried oregano,seasoned salt and black pepper.

Mix well and rub chicken breasts with oregano mixture.
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).
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.
4Cook on low-heat setting for 4-5 hours.

Add parsley and baste chicken.
5Cover slow cooker and cook on high-heat setting for a further 15-30 minutes if needed, if chicken breasts are tender your finished.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy