Pat chicken dry with paper towel. Combine the oregano, seasoned salt and pepper. Rub on chicken.
In a skillet over medium heat, brown the chicken in butter; transfer to a 5 qt slow cooker.
Add water, lemon juice, garlic and bouillon to the skillet, bring to a boil, stirring to loosen brown bits. Pour over chicken.
Cover and cook on low 3- 4 hours. Baste the chicken.
Add parsley. Cover and cook 15 – 30 minutes longer or until juices run clear.
If desired, thicken cooking juices and serve over chicken and rice.