Ingredients

  • 2 tablespoons unsalted butter (or coconut oil)
  • 1/2 onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 2 boneless chicken breast halves
  • Salt and pepper
  • 2 cups canned low-sodium chicken broth
  • (I save broth from previous baked chickens, chill, remove fat as it rises to top, then freeze broth & use in recipes
  • 1  teaspoon lemon juice
  • 1 cup brown rice
  • lemon basil leaves (about 6)

Preparation

Saute garlic, onion and celery in skillet with your coconut oil or butter…set aside.

Mix chicken broth and lemon juice together, put into slow cooker, add sauteed garlic, onion, celery..then  add rice, then chicken breasts and place basil leaves on top of breasts, cook on low the night before (around 11:00)(approximately 7-8 hours) then upon waking remove lid and flip the breasts over replace lid  then  turn slow cooker to “warm” and it is ready for nice noon meal…serve with fresh salad and garlic bread….

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