Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 2 pounds chicken breasts, bone-in, with skin
• 13 ounces canned reduced-sodium chicken broth
• 3 tablespoons lemon juice 

Preparation

1. Heat oil in large skillet.
2. Add garlic and oregano.
3. Add chicken breasts and brown on all sides.
4. Place chicken in Crock-Pot and add chicken broth.
5. Cook on low heat setting for 6 to 8 hours.
6. Add lemon juice during last hour of cooking.

Helpful hints

• Complete this meal with a serving or rice, green beans, French bread, margarine or butter and a baked apple for dessert.
• Use leftover chicken breasts in a chicken salad or sandwich for lunch the next day.
• Look for reduced-sodium broth containing 500 milligrams sodium or less per 1-cup serving Recommended brands include Health Valley^® No Salt, Fat Free Chicken Broth (1-800-423-4846), Kitchen Basics^® Natural Chicken Stock and Swanson^® 50% Less Sodium Chicken Broth.  Low-sodium broth is also a good choice. It contains less than 140 milligrams sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium
• If you are on a protein-restricted diet, ask your dietitian for advice on the correct portion size for your individual diet.