2 lb. boneless, skinless chicken breast halves
1 tsp. dried oregano leaves, crushed
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 tbsp. butter
1/4 c. water
3 tbsp. lemon juice
2 cloves garlic, minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley (optional)

Rinse chicken and pat dry. In small bowl, mix oregano, salt and pepper; rub into chicken using all of the mixture. In large skillet over medium heat, brown chicken in butter. Transfer chicken to slow cooker. Put water, lemon juice, garlic and bouillon granules in skilled. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skilled. Pour over chicken. Cover and cook on high for 2 1/2-3 hours or on low for 5-6 hours or until chicken is tender and juices run clear. Garnish with parsley when serving, if desired.