Description
Tender chicken cooked in a bright lemon‑garlic sauce in a slow cooker
Ingredients
- 2 lb boneless skinless chicken breasts (or thighs)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons butter
- ¼ cup water
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon granules (or equivalent stock)
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
- Mix salt, pepper, oregano and rub over chicken pieces.
- In a skillet, melt butter and brown chicken 3–5 minutes per side.
- Transfer the browned chicken into the slow cooker.
- In same skillet, mix water, lemon juice, garlic, and bouillon; bring to a boil.
- Pour the lemon‑garlic mixture over chicken in the slow cooker.
- Cover and cook on Low for ~6 hours or High for ~3 hours.
- About 15–30 minutes before the end, sprinkle parsley over and simmer until done.
- Serve hot, spooning sauce over chicken.
Notes
- You can substitute chicken thighs for more moist results.
- If you skip browning, the flavor is slightly milder.
- To thicken the sauce, remove it and simmer with a cornstarch slurry until it thickens.
- Be cautious of overcooking — chicken breast can dry out if cooked too long.
Nutrition
- Serving Size: 1 piece / ~1/6 recipe
- Calories: 192
- Sugar: 0 g
- Sodium: 348 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g (approx)
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 88 mg
