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| 1 | Chicken Breasts (3 lbs or more) |
| 1 Tsp. | Crumbled Dry Oregano |
| 2 | Cloves Garlic, minced |
| 2 Tbsp. | Butter |
| 1/4 Cup | Sherry or Water |
| 3 Tbsp. | Lemon Juice |
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| 1. |
Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to crock pot. |
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| 2. |
Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into crock pot. |
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| 3. |
Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken. |
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Recipe Submitted By: Chris Diamond
Category: Slow Cooker
Type: Chicken
Bake Time:
Servings:
Prep. Time:
Utensils: Crock Pot Slow Cooker
Notes: |
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