From http://skinnymerecipes.com
Ingredients
• 1 tablespoon fresh oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 1½ pounds skinless, boneless chicken breast halves
• 1 tablespoon butter
• 3 - 4 cups chicken broth (enough to cover chicken in slow cooker)
• 4 tablespoons fresh lemon juice
• ½ cup white wine
• 3 green onions, diced / whites & greens
• 4 cloves garlic, minced
• 3 tablespoons corn starch
• ¼ cup room temperature water
• 1 teaspoon chopped fresh parsley
Directions
1. In a Ziploc bag, mix the oregano, salt, and pepper. Shake the mixture onto the chicken.
2. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side.
3. Place chicken in a slow cooker.
4. In the same skillet, mix the chicken stock, lemon juice, green onions, and garlic. Bring the mixture to boil, scraping off the little brown bits on the bottom, let boil for 2 minutes.
5. Pour over the chicken in the slow cooker.
6. Cover, and cook on High for 3 hours, or Low for 5 hours. Whisk corn starch and water together until smooth. Add cornstarch and parsley to crock-pot, stir in. Continue cooking on low for 45 minutes.
