Rinse and pat dry chicken. Mix the oregano salt and pepper in a small bowl. Rub the chicken with the salt and pepper and oregano mixture. Heat a medium nonstick pan and add a tablespoon of butter made from grass-fed cows. (available at Local health food stores.) Once the frying pan is hot, brown the chicken until brown on both sides.
Put chicken in the crock pot that is sprayed with nonstick cooking spray.
In the same pan you browned the chicken in, brown the onion and garlic, add lemon juice and chicken broth. Scrape all the tasty bits from the bottom of the pan and stir. Pour on top of the chicken in the crock pot.
Cook on high for 3 to 4 hours or on low 6 to 7 hours. Make sure the chicken is covered with water and or chicken broth.
Serve with brown rice, Side green salad and your favorite vegetables such as sweet potatoes, organic squash, broccoli, spinach.
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