Dust off the Crock-Pot and enjoy some of my Fall favorites! Let’s kick things off with a little something my buddy’s wife likes to make, called:
Crock-Pot Garlic Lemon Chicken
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley
- Mix the oregano, salt, and pepper in a bowl. Rub the mixture all over the 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 the Crock-Pot.
- 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.
- Enjoy your trip to Yum Town!
Credit to food.com for this goody!
Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com