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Lemon Chicken

Go heavy on the pepper here to make it a Lemon/Pepper Chicken.

  • 1 broiler/fryer, cut up (can also be made with boneless breasts)
  • 1 teaspoon oregano
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup dry wine, broth or water
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
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Dredge chicken in half of the oregano and garlic, along with salt and pepper. Melt the butter in a sauté pan and brown the chicken on all sides. Place the chicken in the crockpot and sprinkle with the remaining garlic and oregano.


Deglaze the pan with the wine, broth or water, stirring to free up any bits stuck on the pan. Pour the pan juices into the crockpot and cook on low for 7-8 hours. In the last hour, add the lemon juice. Skim the fat from the juices and serve with the chicken as is or thickened. Serves 4.

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