Ingredients
| 1 tsp. | dried oregano | | 1/2 tsp. | seasoned salt | | 1/4 tsp. | pepper | | 6 (5 oz. each) | chicken breast halves, skinned and rinsed | | 2 tbsp. | canola oil | | 1/4 cup | water | | 3 tbsp. | lemon juice | | 2 cloves | garlic, minced | | 1 tsp. | chicken bouillon granules | | 1 tsp. | minced fresh parsley |
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Instructions
Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in canola oil in skillet. Transfer to slow cooker.
Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken. Cover and cook on High for 2 to 2-1/2 hours, or Low 4-5 hours.
Add parsley and baste chicken. Cover and cook on High 15-30 minutes, until chicken is tender.
Author's Comments
Cindy Krestynick
Glen Lyon, PA
(Ideal slow cooker size: 4-quart)
Exchange List Values: Meat, very lean 4.0, Fat 1.5
Basic Nutritional Values: Calories 210 (calories from Fat 71), Total Fat 8 gm (Saturated Fat 1.2 gm, Polyunsat Fat 2.1 gm, Monounsat Fat 3.8 gm, Cholesterol 84 mg), Sodium 283 mg, Total Carbohydrate 1 gm, Dietary Fiber 0 gm, Sugars 1 gm, Protein 32 gm
Reprinted from Fix-It and Forget-It Diabetic Cookbook: Slow Cooker Favorites -- to include Everyone! By Phyllis Pellman Good with American Diabetes Association (January 2005; $15.95US; 1-56148-459-8). Copyright by Good Books (www.goodbks.com) Used by permission. All rights reserved.
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