Slow-Cooked Lemon Chicken

[We4]

Slow-Cooked Lemon Chicken

6 bone-in chicken breast halves (approx. 3 pounds), skin removed
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
2 tbsp butter/margarine
1/4 cup water
3 tbsp lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules (or one cube)
2 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 large 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 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 server over chicken and rice.

Yield: 6 servings.

Adapted to my own familys' tastes from: Best Of Taste of Home First 10 years CookBook!