Wheat-free, egg-free, dairy-free, soy-free Chicken & Rice

Recently a friend of ours had a new baby. In order to nurse the baby, she has gone dairy-free, egg-free, soy-free. Recently she was over along with another friend who can't have wheat. As Don and I were discussing what to serve for lunch, he said it sounded like the only thing we could make was "lemon pepper chicken." A few days later he asked me what I planned to make, and I said that his suggestion of lemon pepper chicken sounded good.

The recipe I used was based on the slow cooker lemon garlic chicken II recipe from allrecipes.com But, of course, with a few changes.
The following is for 10 servings.
2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3-1/4 pounds skinless, boneless chicken breast halves
3 tablespoons olive oil
1/2 cup teaspoon water
1/4 cup fresh lemon juice
4 cloves garlic, minced
1 stalk or so of celery, minced

Take the oregano, salt, and black pepper and mix in a bowl. Rub the mixture into the chicken. I had to use a lot more of the mixture than what they called out in the recipe.

Put the oil in the pan and brown the chicken for 3-5 minutes each side. Then put the chicken in the crock pot.

Next, using the same pan you fried the chicken, put the lemon juice, water, garlic, and celery and bring to a boil. Then pour it over the chicken in the crock pot. I added extra water (and some extra lemon juice) so that the chicken was covered by liquid.

Then cook for 6 hours or so on low (3 on high) or until chicken is cooked.

I drained some of the liquid out of the crock pot to cook some rice in to go with the chicken.

In addition to the rice and chicken we steamed some asparagus as a vegetable to go with the meal.