·         1 tsp dried oregano
·         ¼ tsp salt
·         ¼ tsp black pepper
·         2 pounds skinless, boneless chicken
Breast halves
·         1 Tbsp canola oil
·         ¼ cup water
·         3 Tbsp fresh lemon juice
·         2 tsp low-sodium chicken broth powder
or bouillon granules
·         1 tsp fresh parsley, chopped fresh
1.   In small bowl, mix oregano, salt, and black pepper together.  If desired, you can substitute lemon pepper for the pepper.  Use ½ tsp of the lemon pepper, increase water by a tablespoon and subtract 1 tablespoon of lemon juice. 
2.   Spread spices evenly over the chicken pieces.
3.   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).
4.   Place chicken pieces in slow cooker.  Add water, lemon juice, garlic, and chicken broth powder to the skillet.  Bring the mixture to a gently boil.  Pour the lemon juice over the chicken in the slow cooker and cover with lid.
5.   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.
6.   Serve with pasta or steamed rice.
Nutritional Information:
Makes 6 servings

Nutrition per serving: Calories: 213; Total fat: 6.7g; Cholesterol: 97mg; Carbohydrates: 1g; Sodium: 191mg; Protein: 36g