Crock Pot Lemon Garlic Chicken--Freezer Meal

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Source: http://thesweatybetties.com/crock-pot-recipes/

Note: I have never done a freezer meal before, but the recipe said to portion this one in 2 bags.

Ingredients:

• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 pounds skinless, boneless chicken breast halves (1 lb. in each bag)
• 2 T. butter (1 tbsp. in each bag)
• 1/4 c. water
• 3 T. fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp. chicken bouillon granules
• 1 tsp. chopped fresh parsley 
• 1 package cream cheese (you can use 1/3 less fat or fat free)

Directions:

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in  a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place  chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil.  Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker  15 to 30 minutes before the end of the cook time.
4. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving  platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth. 
5. Ladle the sauce over rice or pasta, then place your chicken on top!