- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lbs. skinless, boneless chicken breast halves
- 1 tablespoon canola oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon low-sodium chicken broth powder or bouillon granules
- 1 teaspoon chopped fresh parsley
In small bowl, mix oregano, salt, and black pepper together, then sprinkle mixture evenly over chicken pieces. Add canola oil to large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side). Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring mixture to gentle boil. Pour lemon juice over chicken in slow cooker and cover with lid. Cook on high for 3 hours or low for about 6 hours. Sprinkle parsley on top of chicken about 15-30 minutes before end of cooking time. Serve with cooked pasta or steamed brown rice. Serves 6.
If you have Mrs. Dash Lemon Pepper, you can use 1/2 teaspoon of that instead of the black pepper. Just subtract 1 tablespoon of the lemon juice and increase water by a tablespoon.
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