Ingredients
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1 teaspoon oregano, dried
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1/2 teaspoon seasoning salt
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1/4 teaspoon black pepper
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1/4 cup boiling water
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3 tablespoons lemon juice (I would use fresh if possible)
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1 1/2 teaspoons garlic, minced
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1 1/2 cups sour cream (12 oz.)
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2 teaspoons fresh parsley, minced
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6 boneless skinless chicken breast halves (6 ounces each)
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2 teaspoons chicken bouillon granules
Instructions
- Combine the oregano, seasoned salt and pepper rub over chicken. Place in a 3-qt slow cooker. In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.
- Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 mins or until heated through. Serve chicken with sauce and rice if desired.