Crock pot Lemon Chicken

So the dinner was a hit!
At least, I thought it was fabulous. And everyone else ate all of theirs, so I'll take the liberty to call it a "hit" if I want. :)

Here's the recipe! Try it. You'll like it.

Ingredients:
1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces (I used 3 large chicken breasts, cut up into bite-size pieces. This was perfect for serving four people.)
1 teaspoon crumbled dry leaf oregano
2 cloves garlic, minced
2 tablespoons butter
1/2 cup water (I ended up adding more water so I'd have more juices for gravy, so you may want to go ahead and use an entire cup of water.)
3 tablespoons lemon juice
Salt and pepper

Preparation:Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano over the chicken. Melt butter in frying pan and brown chicken on all sides. Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic. Add water to slow cooker. Cover, cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour.

To make gravy:
Remove the juices from the crock pot, putting them in a small saucepan on medium heat. In a separate container, mix 1/2 cup cold water (very important that it's cold) with 1 tablespoon cornstarch. The cornstarch should dissolve completely.
Slowly pour some of the cornstarch mixture in with the chicken juices, stirring constantly.
*Important!* You will probably only use about half of the cornstarch mixture! The cornstarch will not start to thicken the gravy until it has been heated up, so be patient. When it reaches the desired thickness, remove from heat and serve (or turn stove down to low heat to keep it warm until ready to serve). The gravy is especially good over mashed potatoes.