bone-in chicken breast halves (about 3 pounds), skin removed
teaspoon dried oregano
teaspoon seasoned salt
tablespoons lemon juice
garlic cloves, minced
teaspoon chicken bouillon granules
teaspoons minced fresh parsley
Hot cooked rice
Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.
Yield: 6 servings.
Source: Taste of Home