Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) seasoned salt
  • 1 pound(s) skinless and boneless chicken breast halves
  • 1 tablespoon(s) canola oil
  • 2 tablespoon(s) water
  • 2 tablespoon(s) freshly squeezed lemon juice or to taste
  • 1 clove(s) garlic,peeled and minced
  • 1 tablespoon(s) defatted and reduced salt chicken stock
  • 2 teaspoon(s) minced fresh parsley

Instruction

  • In a small bowl,combine dried oregano,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
  • Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
  • Place chicken pieces in slow cooker and add water, lemon juice, garlic, and chicken stock to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice mixture over the chicken in the slow cooker and cover with lid.
  • Cook on low-heat setting for 4-5 hours. Add parsley and baste chicken.
  • Cover slow cooker and cook on high-heat setting for a further 15-30 minutes if needed, if chicken breasts are tender your finished.