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Slow-Cooked Lemon Chicken (Owen's Favorite)

Total Time 5 hours
Author Carolyn


  • 6 Bone-in Chicken Breast halves about 3 lbs, skin removed
  • 1 t dried oregano
  • ½ t seasoned salt or paprika
  • ¼ t pepper
  • 2 T butter
  • ¼ C water
  • 3 T lemon juice
  • 2 garlic cloves minced
  • 1 t chicken bouillon granules
  • 2 t minced fresh parsley
  • Hot cooked rice


  1. Pat chicken dry with paper towel. Combine the oregano, seasoned salt and pepper. Rub on chicken.
  2. In a skillet over medium heat, brown the chicken in butter; transfer to a 5 qt slow cooker.
  3. Add water, lemon juice, garlic and bouillon to the skillet, bring to a boil, stirring to loosen brown bits. Pour over chicken.
  4. Cover and cook on low 3- 4 hours. Baste the chicken.
  5. Add parsley. Cover and cook 15 – 30 minutes longer or until juices run clear.
  6. If desired, thicken cooking juices and serve over chicken and rice.

Recipe Notes

June 2013