Slow Cooker Lemon Garlic Chicken
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds skinless, boneless chicken breast halves
1 tablespoon canola oil
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons garlic, minced
1 teaspoon low-sodium chicken broth powder, or bouillon granules
1 teaspoon parsley, chopped fresh
In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
Serve with cooked pasta or steamed brown rice.
NOTE: If you have lemon pepper seasoning, you can use 1/2 teaspoon of that instead of the black pepper. Just subtract 1 tablespoon of the lemon juice and increase the water by a tablespoon.
Another Note: This will be my last “Food Post” for about 10 weeks – I am undergoing my 3rd shoulder reconstruction and “this one will be by the book” ! 10 weeks total immobilization no short cuts this time just to get on the golf course. I have found it difficult to cook with one hand so enjoy this recipe and see you in March or April 2018.