Slow Cooked Lemon Chicken

6 chicken breasts
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
1-2 tbsp olive oil
1/4 cup water
3 tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley
Hot cooked rice

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in olive oil; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.