Slow Cooker Lemon Chicken

1 large onion

1 cup flour

2 teaspoons paprika

1 teaspoon salt, plus ½ teaspoon

1 tablespoon oregano

¼ teaspoon garlic powder

2 tablespoons butter

2 tablespoons olive oil

4 boneless, skinless chicken breasts or thighs

1/3 cup fresh lemon juice (about 2 lemons)

2/3 cup chicken broth

Coarsely dice the onion into big chunks. Place the diced onion in the bottom of a slow cooker.

Combine the flour, paprika, 1 teaspoon of salt, oregano, and garlic powder in a pie plate or medium bowl. Set the flour mixture aside.

Heat the butter and olive oil in a large skillet over medium heat (keep the heat low enough so that the butter doesn't burn or brown). Dredge both sides of each chicken breast in the flour mixture and place the chicken in the hot skillet. Brown each side of the chicken breasts (may take 3-5 minutes per side). Place the browned breasts on top of the onions in the slow cooker.

Using the same pan that you browned the chicken in (don't wipe it out!), pour the lemon juice and chicken broth into the pan and heat over medium-low heat. Add the remaining ½ teaspoon of salt and stir for about 1 minute. Pour this liquid over the chicken breasts. Cover and cook on low for 7 to 8 hours. Serve over rice or pasta.

Serves 4-6 depending on the size of the chicken breasts

Crystal Maleski,

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