2 split chicken breasts (or whatever chicken you prefer)
1 tablespoon olive oil
Fresh Basil and Oregano (Rinsed)
Salt & Pepper
1 tablespoon minced garlic
1 lemon (Rinsed)
1 cup chicken stock (or broth)
Put olive oil in bottom of the Crock-Pot. Take a basting brush and brush is all around the pot.
Place chicken in pot and salt & pepper each side.
Spread 1 tablespoon of minced garlic over chicken pieces.
Add fresh basil and oregano leaves to top of chicken.
Slice lemon and add to top of chicken.
Add 1 cup or 1 inch of chicken stock to the bottom of the pot.
Cover with lid and cook on low for 2 1/2 – 3 hours or until meat thermometer reads 165F.
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