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
Hot cooked rice for serving
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.