8 chicken breasts (with bone)
1 tsp. oregano
2 cloves, garlic, minced
2 tbsp. butter
1/4 c. sherry or water
3 tbsp. lemon juice
salt and pepper

Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half the oregano and garlic on chicken. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock-pot. Sprinkle with remaining oregano and garlic. Add sherry or water to frying pan. Stir to loosen brown bits. Pour into crock-pot. Cover. Cook on low for 8 hours. Add lemon juice the last 1/2 hour of cooking.