Crock Lemon Chicken

6 boneless and skinless chicken breast halves
   dried oregano
  salt
  lemon pepper
  butter or oil
1/4 C water
3 T lemon juice
2 cloves garlic minced
1 tsp chicken better than bouillon
  dried parsley

1. Rub chicken with oregano, salt, and pepper.

2. Heat skillet with oil or butter, brown chicken and transfer to Crock. (Turn off skillet.)

3. Mix the rest of the ingredients in a measuring cup, then pour in hot skillet. Bring to a boil and loosen brown bits in skillet.

4. Pour into Crock-Pot and cook on low for 3-4 hours.

5. Serve over rice or pasta or vegetables.

Servings: 6