Lemon Chicken

• 1 teaspoon oregano, dried
• 12 teaspoon seasoning salt
• 14 teaspoon black pepper
• 6 boneless skinless chicken breast halves (6 ounces each)
• 2 teaspoons chicken bouillon granules
• 14 cup boiling water
• 3 tablespoons lemon juice (I would use fresh if possible)
• 1 12 teaspoons garlic, minced
• 1 12 cups sour cream (12 oz.)
• 2 teaspoons fresh parsley, minced

1. Combine the oregano, seasoned salt and pepper rub over chicken.
2. Place in a 3-qt slow cooker.
3. In a small bowl, dissolve bouillon in boiling water.
4. Stir in lemon juice and garlic.
5. Pour over chicken.
6. Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.
7. Remove chicken and keep warm.
8. Stir in sour cream and parsley; cover and cook for 15 mins or until heated through.
9. Serve chicken with sauce and rice if desired.

oregano, salt, black pepper, chicken, chicken bouillon granules, boiling water, lemon juice, garlic, sour cream, fresh parsley

Taken from www.food.com/recipe/lemon-chicken-334667 (may not work)