In a bowl, mix the oregano, salt, and pepper. Rub
the mixture into chicken. Melt the butter in a
skillet over medium heat. Brown chicken in butter
for 3 to 5 minutes on each side. Place chicken in
a slow cooker.
In the same skillet, mix the water, lemon juice,
garlic, and bouillon. Bring the mixture to boil.
Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6
hours. Add the parsley to the slow cooker 15 to 30
minutes before the end of the cook time.
This really came in handy when my father had a
heartattack last year and needed to cut down on
sodium. I replaced the regular bouillon cubes
with the lighter sodium ones. Instead of mixing
the ingredients in a bowl, I found it easier to
just sprinkle the ingredients evenly over the
chicken prior to frying.
I generally serve this over thin angel hair
pasta. Some days I just melt butter and
sprinkle garlic powder over the noodles and
some days I substitute the butter for olive oil
and then add garlic powder.
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