4 chicken breast boneless skinless (about 25 oz)
1/4 cup flour
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tblsp oil
1/2 tblsp light butter
2 cloves garlic minced
3 tblsp lemon juice
1/2 cup water
1/2 tsp no soduim chicken bouillon granules
Start by cutting the chicken into bite sized pieces. Mine are roughly 1 inch square. The chicken will shrink as it cooks, so keep the chunks a little larger than you would like them to be in the end. As always when you are working with raw chicken, be sure to wipe down all surfaces, cutting boards and knifes well.
Get out a medium sized bowl and pour the flour and spices in it. Add the chicken pieces and cover them to coat all sides with the flour.
Get out a large pan and add the oil and butter. I’m using the butter for flavor and the oil for the higher cooking temperature. If you are watching your budget, you may omit the butter and use a little more oil instead. Put the pan on medium high until all the butter has melted.
Take the chicken out of the flour mixture, shaking off any extra flour as you go and drop them into the hot grease. I usually cook this in two batches. Cook the chicken for a few minutes until it had a chance to brown nicely on all sides. Remove the chicken from the pan and put it in your crockpot.
Pour the water and lemon juice in the pan you cooked the chicken in and add the garlic and bullion. Stir them to combine and use your spatula to scrape the bits of chicken and flour mixture off the bottom of the pan. They will help thicken the sauce as it cooks. Pour this mixture over the chicken in the crockpot.
Close the lid and cook everything on low for about 3 hours. Remove the lid and cook on high for 30 to 40 minutes to allow the sauce to thicken.
I serve this with brown rice and a green vegetable like broccoli or green beans. In the summer I serve it with a mixed salad.