Slow-Cooked Lemon Chicken

• 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

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.

chicken, oregano, seasoning salt, pepper, butter, water, lemon juice, garlic, chicken bouillon granule, parsley, rice

Taken from www.food.com/recipe/slow-cooked-lemon-chicken-175252 (may not work)