Categories: Chicken, Main Dish, Slow Cooker

Ingredients

• 6 bone-in skinless chicken breast halves (about 3 pounds)
• 1 teaspoon dried oregano
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup water
• 3 tablespoons lemon juice
• 2 garlic cloves , minced
• 1 teaspoon chicken bouillon granule
• 2 teaspoons minced fresh parsley
• hot cooked rice

Directions

1. Pat the chicken dry with paper towels.

2. Combine the oregano, seasoned salt and pepper; rub over the chicken.

3. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker.

4. Add the water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits.

5. Pour over chicken. Cover and cook on low for 3-4 hours.

6. Baste the chicken. Add parsley.

7. Cover and cook 15-20 minutes longer or until meat juices run clear.

8. If desired, thicken cooking juices and serve over chicken and rice.

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