Chicken is pan fried until golden, then covered in a lemony sauce and slow cooked for hours until super tender in this fantastic recipe. Serve with garlic and rosemary roast potatoes.
- 6 chicken breasts, trimmed, boneless
- 1 tsp. dried oregano
- 1/2 tsp. each salt and black pepper
- 2 tbsp. butter
- 60ml water
- 3 tbsp. lemon juice
- 2 garlic cloves, minced
- 1 tsp. chicken stock cube or paste
- 1 tsp. freshly chopped parsley
Mix oregano, salt and pepper and rub all over the chicken. Heat butter in a large frying pan and add the chicken. Fry the chicken on either side for 3-4 minutes or until browned.
Put the chicken into the slow cooker. Add water, lemon juice, garlic and chicken stock paste to the pan. Stir and bring to the boil, then pour over the chicken. Cover and cook on low for 6 hours or high for 3 hours. Add parsley just before serving.