Crock-pot Lemon Garlic Chicken

Crock Pot Lemon Garlic Chicken

2 lbs. chicken breasts boneless and skinless
1 1/2 t. oregano leaves crushed
1/2 t. seasoned salt
1/4 t. pepper freshly ground
2 T. butter
1/4 C. water
4 T. fresh lemon juice
4 cloves garlic minced
2 t. chicken bouillon
2 t. fresh chopped parsley

Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.

Fry the chicken breasts until browned in the butter. Transfer chicken to the crockpot.

Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.

Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Baste chicken. Cover and cook another 15 - 30 minutes.

Serve with Rice Pilaf. This just falls apart when it's done.

Marinated Flank Steak

1/3 cup soy sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
4 cloves of garlic, crushed
1 teaspoon ground ginger
1/2 teaspoon black pepper
1.5 pound flank steak

Mix first six ingredients, then add steak and marinate in the fridge for an hour or more. Feel free to adjust to your family's tastes. I always use more garlic, and I don't think I've ever used the ground ginger. I'm probably a little heavy-handed on the balsamic vinegar, too. Grill the steak until it's done to your liking and serve. It's good with brown gravy (Sorry, Beau)