Baked Lemon Chicken

1 (3 lb. or larger) broiler-fryer or chicken breasts
1 ts Crumbled dry oregano
2 Garlic; minced
2 tb Butter
1/4 c Sherry or water
3 tb Lemon juice
Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and
pepper.

Sprinkle half of garlic and oregano inside cavity of chicken. Melt
butter in frying pan and brown chicken. Transfer to Crockpot.
Sprinkle with remaining oregano and garlic. Add sherry to frying pan,
stir to loosen brown bits. Pour into Crockpot. Cover, cook over low
(200 degrees) for 8 hours. Add lemon juice last hour. Transfer
chicken to cutting board. Skim fat from juices and pour to a serving
bowl. Carve chicken. Serve with juices over chicken.