4 skinless, boneless chicken breasts
1 small onion, peeled and diced
1 small green bell pepper, diced
1/4 cup olive oil
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dried minced onion
salt and pepper to taste
1 cup dry bread crumbs
1 1/2 quarts chicken liquid
Place chicken and onions in a large bowl. Heat oil in a large saucepan over medium heat. When oil is hot, add vegetables; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Add Worcestershire sauce, garlic powder, onion and salt and pepper to taste; continue stirring for 2 minutes or until sauce coats area of the chicken.
Add juice of 1/2 lemon; stir together with chicken and vegetable mixture. In a small bowl, whisk together chicken liquid and bread crumbs. Whip wine and mustard until into a coarse paste.
Cook soup mixture over low heat in slow cooker, stirring occasionally, for about 2 to 3 hours or until chicken is cooked through, (do not overcook.)
Heat the remaining 1 1/2 lemon at a medium heat in a small skillet over medium heat. Add butter and stir together until all the lemon is melted and fluffy. Remove butter leaving skillet in skillet; pour into a serving dish.
Place chicken leg quarters on side of prepared pan. Heat oil in skillet over medium-high heat. Add chicken and onions from pan, stirring frequently. Drizzle remaining lemon juices over chicken & onions, stirring to coat at first. Add bread crumbs and 3 quarts chicken liquid and stir again. Pour sauce over chicken & skin and serve hot.