Easy Slow Cooker Lemony Garlic Chicken Breast

 

Easy Slow Cooker Lemony Garlic Chicken Breast

Easy Slow Cooker Lemony Garlic Chicken Breast

This recipe, Easy Slow Cooker Lemony Garlic Chicken Breast is from Diabetic Connect

 

Easy Slow Cooker Lemony Garlic Chicken Breast Recipe

 

Easy Slow Cooker Lemony Garlic Chicken Breast

1 tsp. oregano

¼ tsp. black pepper

2 lbs. boneless, skinless chicken breasts (six halves)

1 Tbsp. olive oil

¼ cup water

3 Tbsp. lemon juice

2 tsp. minced garlic

1 tsp. chicken bouillon granules

1 tsp. parsley

 

Mix oregano and pepper and sprinkle evenly over chicken pieces.

In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.

Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.

Pour skillet contents into slow cooker, cover and cook on low for 6 hours (3 hours on high).

Chicken is very tasty served on a bed of brown rice with steamed carrots!  Enjoy.

 

(Recipe for East Slow Cooker Lemony Garlic Chicken Breast came from Diabetic Connect, 2015)

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Cheesy Corn Chowder

 

Cheesy Corn Chowder

Cheesy Corn Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve had this chowder recipe for 30 years, and whole family really enjoys its cheesy corn taste.  It makes a big pot – enough for seconds!!

                  Lola Comer                                                                         Marysville, Washington

 

Cheesy Corn Chowder Recipe

 

Cheese Corn Chowder

6 bacon strips, chopped

¾ cup chopped sweet onion

2 ½ cup water

2 ½ cups cubed peeled potatoes

2 cups sliced fresh carrots

2 tsp. chicken bouillon granules

3 cans (11 oz.) gold and white corn, drained

½ tsp. pepper

7 Tbsp. flour

5 cups 2% milk

3 cups (12 oz.) shredded cheddar cheese

1 cup cubed process cheese (Velveeta)

 

In a Dutch oven, cook bacon and onion over medium heat until onion is tender.  Add the water, potatoes, carrots and bouillon; bring to a boil.  Reduced heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in corn and pepper.  In a large bowl, whisk flour and milk until smooth; add to soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the cheeses; cook and stir until melted.        15 servings

 

(Recipe for Cheesy Corn Chowder was in www.tasteofhome.com, 2015)

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