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Baked Lemon Chicken

1 (3 lb. or larger) broiler-fryer or chicken breasts
1 ts Crumbled dry oregano
2 Garlic; minced
2 tb Butter
1/4 c Sherry or water
3 tb Lemon juice
Salt and pepper


Wash chicken and giblets; pat dry. Season chicken with salt and pepper.

Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to slow cooker. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into slow cooker. Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

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