Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, May 8, 2015


1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Serve over pasta or as desired.

Note: File Photo

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