Ready in over 3 hours
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 6 (5 ozs. each) chicken breast halves, skinned and rinsed
- 2 tablespoons canola oil
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon minced fresh parsley
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1. Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in canola oil in skillet. Transfer to slow cooker.
2. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.
3. Cover. Cook on High 2-2 1/2 hours, or Low 4-5 hours.
4. Add parsley and baste chicken. Cover. Cook on High 15-30 minutes, until chicken is tender.
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