Lemon Pepper Crock Chicken

Servings 4 people


  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon chopped parsley


  • In a small bowl or cup, combine oregano, salt and pepper.
  • Rub mixture into chicken. Melt the butter in a large skillet over medium heat.
  • Add chicken and cook for 3 to 5 minutes per side. Transfer to a slow cooker.
  • In the same skillet, add water, lemon juice and garlic.
  • Bring mixture to a boil then pour over the chicken in the slow cooker. Cover and cook on LOW for 6 hours.
  • Add the parsley to the slow cooker during the last 15 to 30 minutes of cooking time.
  • Serve and enjoy!


LC SERVING SUGGESTION: Steamed green beans and a big green salad.
SERVING SUGGESTION: Add baked sweet potatoes.
KOSHER: Use olive oil instead of butter.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 489 Calories; 23g Fat; 66g Protein; 2g Carbohydrate; trace Dietary Fiber; 217mg Cholesterol; 432mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. Points: 12
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