Pat chicken dry with paper towels. Combine the oregano, seasoned salt and white pepper; rub over chicken. In a skillet, over medium high heat, brown the chicken in butter. Transfer the chicken to a 5-quart slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil. Pour over chicken. Cover and cook on low for 3-4 hours. Add parsley. Cover and cook 15-30 minutes longer. If desired, thicken the cooking juices. Serve with brown rice.