Crock Pot Greek Lemon Chicken

1. 1

   Spray crock pot with non-stick.

2. 2

   Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.

3. 3

   Sprinkle both sides of each frozen breast with seasonings, add to pot.

4. 4

   Cover and cook on low 6 - 8 hours.

5. 5

   Remove chicken to plate and keep warm.

6. 6

   Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.

7. 7

   Heat, stirring constantly, until mixture comes to boil and sauce thickens.

8. 8

   Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.

9. 9

   * You can cook as few as 2 breasts with the same quantity of other ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.