MM has made a New Year’s resolution to lose weight and is trying his hand at the Atkins diet. It worked pretty well before our wedding, and I believe he lost between 15 and 20 pounds. He’s done quite well over the past two weeks, but it can be challenging to merge a low carb diet with my tween athlete’s caloric needs. Over the weekend, MM and I were talking about this week’s dinner plans, and I suggested that we make one of our newer family favorites: “That chicken dish with oregano and lemon.” I don’t really know the official name of the dish. I originally got the recipe from allrecipes.com, but have subsequently altered and played with the recipe a bit. It’s very tasty, so I thought others might want to try it out.
Lemon Garlic Crockpot Chicken
As with most of my recipes, I generally flavor and add ingredients based on the way things look. I’ve found this to be a fairly forgiving recipe, and at the end of the directions, I’ll mention some variations of this recipe that I’ve tried. However, here are the basic ingredients.
- 3-4 Large Chicken Breasts, halved **Not little tenderloin strips, the big hearty-sized breasts**
- 1/4 tsp Salt, per Chicken Breast
- 1/4 tsp Pepper, per Chicken Breast
- 1/2 to 1 tsp Oregano, per Chicken Breast **Flavor to personal taste**
- 1 Lemon
- 1 tsp Minced Garlic
- 3/4 cup Chicken stock
- 3-4 Tbsp butter
Take a plastic ziplock bag, and using the “shake-n-bake” method, put in chicken and salt, pepper and oregano. To get the best coverage, I add 2 pieces of chicken, so 1 chicken breast, and the corresponding salt, pepper, and oregano. I shake the chicken around in the bag to coat the chicken, and repeat this process for each chicken breast.
After the chicken breast are covered, I put the chicken in a skillet with 1 tbsp of butter per breast, and brown the chicken. Then put the chicken into your slow-cooker/crockpot.
Add the chicken stock, juice of one lemon and minced garlic to the skillet that is coated with butter and all those tasty chicken drippings. Stir the ingredients and bring the sauce to a boil. Once it is boiling, turn the heat off and pour it into the crockpot.
Cook in the crockpot on high for 4 hours or low for 8 hours. We generally serve the chicken on top of rice. However, if you are on the Atkins diet, hold the rice! (BB and I had rice with ours!)
We’ve tried a number of variations to the recipe, and most of them seem to work. You could try: Adding chopped fresh parsley during the last 30 minutes of cooking; adding in mushrooms with the chicken; adding lemon zest to the juice; adding a 1/4 cup of white cooking wine to the crockpot.
I’m sharing this recipe at:
- Craft-O-Maniac: Craft-O-Maniac Monday
- FLamingo Toes: Think Pink Sunday
- I Heart Naptime: Sundae Scoop Link Party
- I Should Be Mopping the Floor: Mop It Up Monday
- My Uncommon Slice of Suburbia: Tuesday’s Treasures
- Not Just a Housewife: Show Me What Ya Got!
- The Plaid and Paisley Kitchen: Show Me Your Plaid Monday
- Under the Table and Dreaming: Sunday Showcase
- Twelve O Eight: Pretty Things Link Party
- Winthrop Chronicles: Share It Link Party