6 Boneless Skinless Chicken Breasts
1 tsp dried Oregano
1/2 tsp Seasoned Salt
1/4 tsp Pepper
2 tbsp Butter
3/4 cup Water
1/2 cup Lemon Juice
4 Garlic Cloves, minced
3 tsp Chicken Bouillon Granules
Hot Cooked Rice
Pat the chicken dry. Combine the Oregano, Seasoned Salt, and pepper and rub over chicken. In a skillet over a medium heat melt butter. Brown the chicken in the butter. Place the browned chicken into a 5-6 qt. slow cooker.
In the same skillet used to cook the chicken, add the Water, Lemon Juice Garlic and bouillon. Stir mixture a bit to loosen brown bits from pan. When the mixture comes to a boil, pour over the chicken.
Cover and cook on low for about 4-5 hours. Remember many slow cookers cook differently so you may need to adjust this time.
Before removing chicken from slow cooker, baste the chicken with the juice. If you are home while the chicken is cooking, you can do this during the day too.
After removing the chicken from the slow cooker I like to thicken the juices in a skillet with cornstarch. The amount of cornstarch will vary according to how thick you would like your gravy.
Place the chicken over rice and cover with juices or gravy and serve.
Slow Cooker Lemon Chicken and Rice (1 page printable pdf without pictures)
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