crock pot lemon chicken with rice

Name: Crock Pot Lemon Chicken with Rice
Yield: 6
Cuisine: American
Ingredients: - 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

35 Pinches 1 Photo

Renée G.

-, AR

Updated on Sep 18, 2014

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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method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

- 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

Step 1

Rinse chicken and pat dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken.

Step 2

In a skillet over medium heat, brown the chicken in butter; transfer to a 5 quart slow cooker.
Step 3

Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
Step 4

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley.
Step 5

Cover and cook 15-30 minutes longer or until meat juices run clear.
Step 6

Remove chicken to serving platter and keep warm.
Step 7

If desired, thicken cooking juices and serve over chicken and rice.
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