6 bone-in chicken breast halves (about 3 pound), skin removed
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
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 oregano, seasoned salt and pepper; rub over chicken.

In a skillet over medium heat, brown the chicken in butter; transfer to a 5-quart crockpot. 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 to 4 hours.

Baste the chicken. Add parsley. Cover and cook 15 to 30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.

Yields 6 servings.