| | Directions | | In a small bowl, mix oregano, salt and black pepper together, then sprinkle the mixture evenly over the chicken pieces. 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. Add water, lemon juice, garlic and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid. Cook on high for 3 hours or low for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time. Serve with cooked pasta and steamed brown rice. 6 servings. |
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| Ingredients | | - |  | 1 tablespoon dried oregano |
| - | | 1/4 teaspoon Salt |
| - | | 1/4 tablespoon Black Pepper |
| - | | 2 pounds skinless, boneless chicken breast halves |
| - | | 1 tablespoon canola oil |
| - | | 1/4 cup water |
| - | | 3 tablespoons fresh lemon juice |
| - | | 2 teaspoons minced garlic |
| - | | 1 teaspoon low sodium chicken broth powder or bouillon granules |
| - | | 1 teaspoon chopped fresh parsley |
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