Slow-Cooked Lemon Chicken - 1g Carbs, Trace Fiber
From: Originally published in Taste of Home February/March 2000, p39
Garlic, oregano and lemon juice give spark to this memorable main dish.
It's easy to fix - just brown the chicken in a skillet, then let the
slow cooker do the work. I like to serve this dish to company. -
Walter Powell, Wilmington, Delaware
Servings: 6
Prep: 20 min
Cook: 3 hours, 15 min
6 bone-in chicken breast halves (about 3 lb), skin removed
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
2 Tbsp butter
1/4 cup water
3 Tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley
Hot cooked rice
Pat chicken dry with paper towels. Combine the oregano, seasoned salt
and pepper; rub over chicken. In a skillet over medium heat, brown the
chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon
juice, garlic and bouillon to the skillet; bring to a boil, stirring
to loosen browned bits. Pour over chicken.
Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley.
Cover and cook 15-30 minutes longer or until meat juices run clear.
If desired, thicken cooking juices and serve over chicken and rice.
Servings: 6 (1 each)
Nutrition per Serving:
236 Calories, 8g Fat, 4g Saturated Fat, 112mg Cholesterol, 394mg Sodium,
1g Carbs, Trace Fiber, 37g Protein
