Ingredients:

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon freshly ground black pepper

2 pounds (960 g.) skinless and boneless chicken breast halves

2 tablespoons unsalted butter

1/4 cup (60 ml.) water

3 tablespoons freshly squeezed lemon juice

2 garlic cloves, peeled and minced

1 teaspoon chicken bouillon granules

1 tablespoon minced fresh parsley

Directions:

1. In a small bowl, combine dried oregano, garlic, 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. 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.

Bon Appetit!