Crock Pot Lemon Chicken with Rice

Renée **II**


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


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


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.

About this Recipe

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