Directions

• In a 1 gallon bag, mix the oregano, salt, and pepper.
• Add chicken to the bag and shake/rub the mixture evenly into the chicken.
• Melt the 2 tablespoons of butter in a skillet over medium heat.
• Brown chicken in butter for 4 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the 1/4 cup water, lemon juice, garlic, and 1 tsp bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. About 1/2 hour before serving, add 2 tsp of bouillon to 2 cups of boiling water and stir dissolve.
• Once dissolved, pour over chicken, cover and continue to slow cook.
• Cook pasta and broccoli. In a large pot or pan, melt 8 Tbs. of butter and add dried parsley.
• Return pasta to the pan and stir to coat.
• Cut/shred chicken and add chicken and all the broth from the slow cooker to the pan with the pasta.
• Stir in the broccoli and Parmesan cheese and serve.