6 skinless, boneless chicken breast halves
1 onion, diced
1 (20 ounce) can condensed cream of chicken soup
1 (5 ounce) can mushroom soup
1 (10 ounce) can sliced mushrooms
1 (10.5 ounce) can chicken broth
1 cup water
1 1/2 tablespoons dried parsley
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon dried marjoram
Season chicken with salt and pepper. Place in a slow cooker with the mushroom sauce, chicken broth, water, parsley, and pepper. Stir together. Cover, and cook on high for 6 to 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove meat from the breasts. Heat the olive oil in a large skillet over medium heat. Remove from heat, and stir in parsley, marjoram, salt, pepper, salt and pepper. Saute over medium heat for 1 to 2 minutes. Transfer chicken to a 9x13 inch baking dish. Serve covered.