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Lemon Garlic Chicken

2 pounds chicken breast halves
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons margarine or butter
1/4 cup water
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh parsleyRemove skin and excess fat from chicken, rinse and pat dry.In a small bowl, mix oregano, seasoned salt and pepper, rub into chicken using all of the mixture.In a large skillet over medium heat, brown chicken in butter. Transfer chicken to crockpot.Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken.Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2-3 hours or until chicken is almost tender.Add parsley and baste chicken. Cover and cook on HIGH for 15-30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion.Serve with rice.

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