Submitted by Desiree

 

Ingredients:

 

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

 

Directions:

 

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

 

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

 

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

 

Serve with Lemon Garlic Linguine

 

This was the original recipe....I've found that its a must to cook only on LOW for 3-4 hours as oppposed to cooking on high at all.....due to chicken drying out....its also a MUST to make sure there is enough water and fluid in the crockpot to cover chicken so....you have to add more water and about 5-6 more tbsp of lemon juice according....I mixed liquid chicken broth last time I made it and it was wicked good....and also when I browned the chicken in the skillet, I added other spices like garlic powder, garlic salt, thyme, that montreal grill seasoning in Garlic herb...its a fun one to experiment with!