Roasted chicken breast with creamy sauce and lemon on plate Free Photo


2 lbs. chicken breasts boneless/skinless

1 1/2 tsp. oregano leaves crushed

1/2 tsp seasoned salt

1/4 tsp. pepper freshly ground

2 Tbsp. butter 1/4 C. water

4 Tbsp. fresh lemon juice

4 cloves garlic minced

2 tsp. chicken bouillon

2 tsp. fresh chopped parsley


  • Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.
  • Fry the chicken breasts until browned in the butter. Transfer chicken to the slow cooker.
  • Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.
  • Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours.
  • Add parsley and baste the chicken. Cover and cook another 15 -30 minutes.