Crock Pot Lemon Oregano Greek Chicken Recipes

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SLOW COOKER LEMON GARLIC CHICKEN II



Slow Cooker Lemon Garlic Chicken II image

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.

Provided by Carla Joy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g

CROCK POT GREEK LEMON CHICKEN



Crock Pot Greek Lemon Chicken image

This really tastes like restaurant greek chicken we get here in the Chicago area. Moist chicken, lots of flavorful sauce. Start with frozen chicken breasts and a few ingredients you have in your pantry, end up with lots of compliments. No browning the chicken, just plop it in, set it and go.

Provided by Deb Wolf

Categories     Chicken Breast

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts, frozen*
1 teaspoon oregano
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1/2 teaspoon lemon rind, grated (optional)
1 cup chicken broth, divided use (or 1 cup same amount of water and 4 tsp. chicken bouillon powder)
3 tablespoons lemon juice (bottled is fine)
2 -3 garlic cloves, minced
1 teaspoon cornstarch

Steps:

  • Spray crock pot with non-stick.
  • Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
  • Sprinkle both sides of each frozen breast with seasonings, add to pot.
  • Cover and cook on low 6 - 8 hours.
  • Remove chicken to plate and keep warm.
  • Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
  • Heat, stirring constantly, until mixture comes to boil and sauce thickens.
  • Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
  • * You can cook as few as 2 breasts with the same quantity of other ingredients.

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