Lemon Garlic Slow-Cooker Chicken

• 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

1. In a small bowl, combine dried oregano, seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
2. Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to slow cooker.
3. 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.
4. 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.

oregano, salt, black pepper, chicken breasts, butter, water, lemon juice, garlic, chicken bouillon, parsley

Taken from www.epicurious.com/recipes/member/views/lemon-garlic-slow-cooker-chicken-56e45a89ae02f30f14296252 (may not work)