Ingredients Jump to Instructions ↓

  1. 6 bone-in chicken breast halves (about 3 pounds), skin removed

  2. 1 teaspoon dried oregano

  3. 1/2 teaspoon seasoned salt

  4. 1/4 teaspoon pepper

  5. 2 tablespoons butter or margarine

  6. 1/4 cup water

  7. 3 tablespoons lemon juice

  8. 2 garlic cloves, minced

  9. 1 teaspoon chicken bouillon granules

  10. 2 teaspoons minced fresh parsley Hot cooked rice

Instructions Jump to Ingredients ↑

  1. 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 quart 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. Special Offer: Take advantage of a special offer for guests and subscribe today to Taste of Home magazine! Click for details .


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