Ingredients
1 teaspoon Oregano
.5 teaspoon Salt
.25 teaspoon Black Pepper
2 pounds Skinless, boneless chicken breasts
2 tablespoons Butter (unsalted)
.25 cup Water
3 tablespoons Lemon Juice
4 cloves Garlic (minced)
1 teaspoon Chicken Bouillon
1 tablespoon Parsley
Preparation
In a small bowl, combine dried oregano, seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to slow cooker.
Pour water, lemon juice and bouillon granules in the same skillet. Bring to a boil over high heat, loosening browned bits from skillet. Then add garlic until lightly browned. Pour boiled lemon mixture over chicken.
Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.
