6 skinless, boneless chicken breast halves
1 cup vegetable oil
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dried minced onion
1 teaspoon dried minced clove garlic
1 teaspoon dried oregano
2 teaspoons dried sage
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon crushed red pepper
1 teaspoon dried basil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried dill weed
4 tablespoons chopped fresh parsley
Place chicken breasts in a slow cooker. Pour oil over breasts and stir to coat. Cover and cook on medium low for 8 hours.
While breasts are cooking, heat oil in a large skillet over medium heat. Add chicken and saute for 10 minutes on each side.
Mix Worcestershire sauce, brown sugar, onion, garlic, oregano, sage, oregano, sage, crushed red pepper and basil into breast liquid. Allow to heat through.
Remove chicken breasts from marinade and place in slow cooker, along with parsley.