In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3-5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours. Add the Parsley to the slow cooker 15-30 minutes before the end of the cook time.
About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth. Ladle the sauce over rice or pasta, then place your chicken on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1393g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 974 (49%)|
|Amt Per Serving||% DV|
|Total Fat 108.3g||144 %|
|Saturated Fat 53.3g||267 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 883mg||272 %|
|Sodium 19279.7mg||665 %|
|Potassium 3092.1mg||81 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 24.5g|
|Protein 217.7g||311 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1976
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