Slow-Cooked Lemon Chicken
Leah and Becca

6 boneless , skinless chicken breasts
Italian Seasoning
Lawry’s seasoning salt
Pepper
1 tbsp butter or margarine
¼ cup water
3 tbsp lemon juice
2 cloves garlic, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley (optional)
Hot cooked rice (optional)

Wash and pat chicken dry with paper towels. Sprinkle with Italian seasoning and Lawry’s seasoning salt and pepper. In a skillet over medium heat, brown the chicken in butter. Transfer to a 5 qt. Slow cooker. Add water, lemon juice and bouillon to the skillet. Bring to a boil, stirring to loosen browned bits. Pour over chicken. Add parsley if desired. Cover and cook on low for 3 – 4 hours or until meat juices run clear. Baste chicken occasionally.

NOTE: When serving over rice, you will need additional sauce. All ingredients except the chicken can be doubled for additional sauce. To triple or quadruple the sauce, add 4 times the chicken bouillon and water, but only 2 times the garlic and lemon juice. You may also want to thicken the sauce by mixing a little corn starch in cold water and adding it to the sauce while cooking.