CP Lemon Chicken

6 Servings

6 bone-in chicken breast halves (about 3 pounds), skin removed
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules
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 skillet over medium heat, brown the chicken in butter; transfer
to a 5 quart 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.