1 teaspoon dried oregano ½ teaspoon seasoned salt ¼ teaspoon freshly ground black pepper 2 pounds (960 g) skinless and boneless chicken breast halves 2 tablespoons unsalted butter ¼ 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 Method
In a small bowl,combine dried oregano,garlic,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon,transfer to slow cooker.
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.
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