Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

192 calories; 7 g total fat; 88 mg cholesterol; 348 mg sodium. 1.3 g carbohydrates; 29.6 g protein; Full Nutrition

Reviews (1117)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2003
WOW this was good. I followed posters suggestions and used 2C water and dissolved a boulion cube in it. I also added a little white wine the garlic and a shallot to deglaze the pan b4 adding the water/spice mixture. Even then I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a lemon pepper seasoning in addition to the oregono. I omitted all the salt from the recipe too since boulion is so salty. Made the leftover broth into gravy cooked up the Uncle Bens Chicken rice and dinner was AbFab!! I will def be making this again! Read More
(1236)

Most helpful critical review

Rating: 2 stars
09/05/2012
very plain and boring. my kids liked it but i don't think it was anything special. Read More
(17)
1533 Ratings
  • 5 star values: 740
  • 4 star values: 471
  • 3 star values: 189
  • 2 star values: 81
  • 1 star values: 52
Rating: 5 stars
10/30/2003
WOW this was good. I followed posters suggestions and used 2C water and dissolved a boulion cube in it. I also added a little white wine the garlic and a shallot to deglaze the pan b4 adding the water/spice mixture. Even then I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a lemon pepper seasoning in addition to the oregono. I omitted all the salt from the recipe too since boulion is so salty. Made the leftover broth into gravy cooked up the Uncle Bens Chicken rice and dinner was AbFab!! I will def be making this again! Read More
(1236)
Rating: 5 stars
10/30/2003
WOW this was good. I followed posters suggestions and used 2C water and dissolved a boulion cube in it. I also added a little white wine the garlic and a shallot to deglaze the pan b4 adding the water/spice mixture. Even then I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a lemon pepper seasoning in addition to the oregono. I omitted all the salt from the recipe too since boulion is so salty. Made the leftover broth into gravy cooked up the Uncle Bens Chicken rice and dinner was AbFab!! I will def be making this again! Read More
(1236)
Rating: 5 stars
11/09/2003
Easy and moist. I did as others suggested and added more liquids: 1/2 c chicken broth 1/3 lemon juice and since I had it on hand about 1/2 c white wine. When ready to plate I thickened sauce with cornstarch. It was great over egg noodles! Took less than 3 hrs. in crockpot. Read More
(955)
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Rating: 5 stars
01/22/2004
This chicken is truly delicious. I have made this recipe four or five times already it's definitely a keeper. It doesn't make much extra sauce so if you want some to scoop over potatoes or pasta you should double the sauce. The only thing I do differently is I use boneless skinless chicken tenders instead of chicken breast halves. The chicken pieces are smaller which allows them to soak up more of the juices and seasonings making them very flavorful and tender. I have also added sliced mushrooms... yum. Read More
(761)
Rating: 5 stars
01/28/2006
My first crock pot experience and it turned out great! I took a lot of advice from the posts here: I covered the bottom of the pot with potatoes onions mushrooms and lots of garlic (about 6 cloves). I used bone-in breasts (I did brown them first using butter salt and lemon-pepper mix awesome) then deglazed the pan with 1 cup white wine. Added all that to the pot along with 2 cans of chicken stock 6 tablespoons lemon juice and a little more salt. I cooked on high for 2 hours then low for 1 hour - perfect! I think the bone-in chicken made a big difference it was wonderful and falling apart. I would be careful with the lemon juice - I love strong flavors and was tempted to add more but my 6 tablespoons was bordering on too bitter - excellent though! Also turned the extra juice into gravy for veggies and it was yummy with side of chicken couscous! Read More
(587)
Rating: 5 stars
02/13/2006
What a dish! I doubled the spices except the garlic and used the juice of an entire lemon and used chicken stock instead of water/boullion using enough stock to almost cover chicken. And 30 min. before cook time finished I stirred in 2 T. cornstarch dissolved in 1/4 cup water. Plenty of sauce for serving with chicken over pasta. And here's a trick: it was REALLY lemony and too sour so I stirred in almost 2 T sugar. Totally fixed that problem. It was DIVINE!!! Thanks for an awesome interesting recipe. Read More
(306)
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Rating: 5 stars
10/26/2006
An awesome lo-carb dish. You don't have to brown the chicken. Just mix the seasonings in a pot on the stove and boil slightly then poor over the chicken in the slow cooker. Use xanthum to thicken the left over juices into a very flavorful gravy! Read More
(253)
Rating: 5 stars
02/01/2008
THis turned out surprisingly good!!! I used two boneless skinless breasts (1lb) and I did everything by the recipe except used more garlic as we LOVE garlic...I used the already minced garlic...I also took everyone elses advice & used chicken broth instead of water...I made enough to cover chicken so it did not dry out...I also cooked this for about 4 1/2 hours on low.....I took juice out of crockpot added cornstarch to thicken it up & made a yummy gravy! returned gravy & chicken to crockpot & left on warm..chicken fell apart & soaked in so much flavor it was unreal! I served w/Uncle Ben's whole grain brown rice w/garlic flavors & steamed broccoli & cauliflower & it was sensational! My fiance is NOT a big chicken eater & he ate every bite of his & complimented the flavor! Will definitely make again...I def. agree that making sure the breasts are covered in liquid is key..also my chicken breast were kind of thick & so I think this helped it not to dry out! Sooo yummy! Read More
(173)
Rating: 5 stars
11/16/2011
After reading a few reviews this is what I did - 3 pounds of chicken (family packs on sale here!) seasoned with salt pepper and oregano. Browned in butter. 1 14 oz can chicken broth 4 tbsp lemon juice (from the bottle) and 3 cloves minced refrigerated garlic. 1 hour on high. 3 hours on low. 30 minutes before serving mixed 2 tbsp cornstarch with 1/4 cup water and poured over the top. This was absolutely some of the best chicken I have ever tasted. My whole family loved it. And the sauce was so good I could've just eaten a bowl of it like soup! Seriously good stuff. Read More
(165)
Rating: 4 stars
12/08/2006
Very good would be 5 stars with a few tweeks. The recipe was a little salty for my taste I will reduce the salt next time. Also I cooked for 6 hours on low but chicken turned out a little overcooked. Next time I think 4-5 hours would be plenty. Will definatley make this again thanks. Read More
(124)
Rating: 2 stars
09/05/2012
very plain and boring. my kids liked it but i don't think it was anything special. Read More
(17)