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Season the chicken breast with dried oregano, salt and pepper.
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In a well-buttered pan, sear the breasts on both sides.
No Recipe Required writes that in order to get a good sear, the pan should be very hot. Don't flip or move the breasts for at least 3 minutes on each side, until it is golden brown.
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Once seared, place the breasts into your slow-cooker. Pour over it the skillet remains along with lemon juice, garlic, chicken broth and chicken bouillon which has all been simmered together.
Pillbury omits the bouillon and uses lemon zest instead of lemon juice for the broth.
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When done, the chicken is flavorful but not overpowering. Pour the broth over rice for added flavor, or eat it with a side of potatoes and steamed carrots. This simple chicken is so versatile, it can go with anything. Adding parsley at the end enhances the cooked-in flavors.
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