Crock Pot Lemon Chicken with Rice

Renée G.


Add, delete or change out any seasonings you like. It's more of a cooking method than a specific recipe. We like this served with a green vegetable salad and dinner rolls.


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Slow Cooker Crock Pot


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6 bone-in chicken breast halves, skin removed
1 tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
2 tbsp. butter
¼ cup water
3 tbsp. lemon juice
2 cloves garlic, grated or finely minced
1 tsp. chicken bouillon granules
2 tsp. minced fresh parsley
hot cooked rice

How to Make Crock Pot Lemon Chicken with Rice


  • 1Rinse chicken and pat dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken.
  • 2In a skillet over medium heat, brown the chicken in butter; transfer to a 5 quart slow cooker.
  • 3Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
  • 4Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley.
  • 5Cover and cook 15-30 minutes longer or until meat juices run clear.
  • 6Remove chicken to serving platter and keep warm.
  • 7If desired, thicken cooking juices and serve over chicken and rice.

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About Crock Pot Lemon Chicken with Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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