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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Wednesday, September 2, 2009

Crockpot Lemon Chicken

My husband and best girlfriend Ashley loved this although it wasn't quite my "cup of tea." It was a hit though and was gobbled up very quickly. It was pretty easy so it is worth giving a try. Maybe next time I will use less garlic...


1 teaspoon oregano, dried
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
6 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons chicken bouillon granules
1/4 cup boiling water
3 tablespoons lemon juice (I would use fresh if possible)
1 1/2 teaspoons garlic, minced
1 1/2 cups sour cream (12 oz.)
2 teaspoons fresh parsley, minced

Combine the oregano, seasoned salt and pepper rub over chicken. Place in a 3-qt slow cooker. In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees. (I don't know which universe you would cook this for 4 hours, but mine only took 2 hours before it was done!)

Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and rice if desired. *I cut up the chicken and mixed it with rigatoni noodles.

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