Lemony Chicken Breasts with Rice
Slow cooker supper
Prep: 10 min.
Cook: 3 hr.
Serves: 4
Cost per serving: $2.25
4 Tbsp. unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/4 cup lemon juice
2 cups long-grain rice
1/4 cup finely chopped fresh parsley
1. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
2. Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium-high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
3. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
PER SERVING: 534 Cal., 15g Fat (8g Sat.), 54mg Chol., 2g Fiber, 20g Pro., 80g Carb., 323mg Sod.
Kitchen tips
Round out the meal. A green vegetable on the side will make this supper complete. Steam green beans or broccoli, or toss a salad.
Chop the chicken. You can serve the chicken in large pieces or slice it up for a different look.
More slow-cooker suppers
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