1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 cups chicken stock
1/3 cup fresh lemon juice (I used the bottled stuff)
2 cloves garlic, minced (I used more, but I love garlic)
1 teaspoon chopped fresh parsley
Place all ingrediants (minus the parseley) in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Times may vary depend on how hot your slow cooker runs. Mine runs fast and was slightly overdone at 5.5 hours on low.
I served it with au gratin potatoes and peas.