Ingredients
2 tablespoons olive oil2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces5 cans (14-1/2 ounces each) reduced-sodium chicken broth8 cups coarsely chopped Swiss chard, kale or spinach2 large carrots, finely chopped1 small onion, chopped1 medium lemon, halved and thinly sliced1/4 cup lemon juice4 teaspoons grated lemon zest1/2 teaspoon pepper4 cups cooked brown rice
Preparation
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.
Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.
