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Add a photoServings: 6
Ingredients
- 6 x Chicken breast, bone-in
- 1 tsp Oregano
- 1/2 tsp Seasoned salt
- 1/4 tsp Pepper
- 2 Tbsp. Butter or possibly margarine
- 1/4 c. Water
- 3 Tbsp. Lemon juice
- 2 clv garlic, chopped
- 1 tsp Chicken bouillion granules
- 2 tsp Parsley
- Â Â Warm cooked rice
Directions
- Remove skin from chicken. 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 in 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 hrs. Baste the chicken. Add in parsley. Cover and cook 15-30 min longer or possibly till meat juices run clear. If you like, thicken cooking juices and serve over chicken and rice.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 151 | 54% |
| Total Fat 16.79g | 21% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.17g | |
| Cholesterol 99mg | 33% |
| Sodium 372mg | 16% |
| Potassium 327mg | 9% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.26g | 0% |
| Protein 29.24g | 47% |
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