2 pounds chicken breast halves
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons margarine or butter
1/4 cup water
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh parsley
Remove skin and excess fat from chicken, rinse and pat dry.
In a small bowl, mix oregano, seasoned salt and pepper, rub into chicken using all of the mixture.
In a large skillet over medium heat, brown chicken in butter. Transfer chicken to crockpot.
Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken.
Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2-3 hours or until chicken is almost tender.
Add parsley and baste chicken. Cover and cook on HIGH for 15-30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion.
Serve with rice.