Happy Slow-Cooker Sunday everyone. Tonight I made this amazingly moist, flavorful, perfectly seasoned chicken. I am in love. I am one of those people that no matter how hard I try to pan-fry chicken, I ALWAYS overcook it.....without fail...every single time. So I have turned to baking and slow-cooking my chicken (and most meats), with amazing results.
Down below is the link to the original recipe. I made some minor changes -- substituted olive oil for butter, added crushed red pepper for a little kick, and added an extra 1/4 cup of water just to keep the chicken from drying out. I served my chicken with brown rice, steamed carrots and some wilted spinach, and it was perfect. If you choose to serve over rice, I like to spoon some of the chicken broth from the slow-cooker onto the rice to flavor it. So good! Happy eating!
Original Recipe
Prep time: 15 minutes
Cook time: 6 hours
Yield: 4 Servings
Calories per serving: approx. 200
Ingredients- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp McCormick Sicilian: crushed red pepper and garlic seasoning
- 2 skinless, boneless chicken breasts
- 1 Tbsp olive oil
- 1/2 cup water
- 3 Tbsp fresh lemon juice, about 1/2 medium lemon
- 2 cloves garlic, minced
- 1 tsp chicken bouillon
- In a small bowl, mix oregano, salt, pepper, Sicilian seasoning, and crushed red pepper. Rub mixture into chicken. Heat olive oil in medium fry pan, until hot. Place prepared chicken into fry pan and brown for about 2 minutes on each side, or until desired level of golden color appears. Once browned, place in slow cooker.
- In same skillet, mix warm water with bouillon to dissolve. Add lemon juice and garlic and bring to a boil. Pour mixture over chicken. Cover and cook on low for 6 hours. Enjoy!
No comments:
Post a Comment