6-8 boneless skinless chicken breasts
4 cups water
16 ounces Italian salad dressing
1/4 cup onions, diced
1/4 cup soy sauce
2 tablespoons oil
2 tablespoons lemon juice
2 tablespoons dried parsley
1 tablespoon garlic, minced
Combine all ingredients in a large ziplock bag; refrigerate overnight.
Transfer chicken mixture to a slowcooker. Cover and cook on low for 4 hours. Increase to high and cook for an additional 2 hours or until chicken is done.
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