Pat chicken dry with a paper towels, combine the oregano, salt and pepper. Rub over 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 skillet. Bring to a boil, stirring to loosen browned bits. Pour over chicken

Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley and cilantro. Cover and cook 15-30 minutes longer until meat juices run clear. If desired, remove chicken to platter and keep warm; thicken cooking juice. Serve over the rice.