Crock Pot Greek Lemon Chicken

• 6 boneless skinless chicken breasts, frozen*
• 1 teaspoon oregano
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1/2 teaspoon lemon rind, grated (optional)
• 1 cup chicken broth, divided use (or 1 cup same amount of water and 4 tsp. chicken bouillon powder)
• 3 tablespoons lemon juice (bottled is fine)
• 2 -3 garlic cloves, minced
• 1 teaspoon cornstarch

1. Spray crock pot with non-stick.
2. Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
3. Sprinkle both sides of each frozen breast with seasonings, add to pot.
4. Cover and cook on low 6 - 8 hours.
5. Remove chicken to plate and keep warm.
6. Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
7. Heat, stirring constantly, until mixture comes to boil and sauce thickens.
8. Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
9. * You can cook as few as 2 breasts with the same quantity of other ingredients.

chicken breasts, oregano, seasoning salt, pepper, lemon rind, chicken broth, lemon juice, garlic, cornstarch

Taken from www.food.com/recipe/crock-pot-greek-lemon-chicken-346061 (may not work)