This recipe has been very popular over at AllRecipes, which makes perfect sense because it’s everything you look for in a recipe: very simple and extremely tasty! Here’s what lovely readers have said about it:
This chicken is truly delicious. I have made this recipe four or five times already, it’s definitely a keeper. It doesn’t make much extra sauce so if you want some to scoop over potatoes or pasta you should double the sauce. The only thing I do differently is I use boneless skinless chicken tenders instead of chicken breast halves. The chicken pieces are smaller which allows them to soak up more of the juices and seasonings making them very flavorful and tender. I have also added sliced mushrooms… yum.
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 a few minutes on each side. Place chicken in a slow cooker.
Mix the water, lemon juice, garlic, and bouillon in the same skillet. Bring it 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.
Quick Tip: If you want to make this even faster, you don’t have to brown the chicken before setting it into the slow cooker.
Thanks to Allrecipes for this weeknight dinner solution!