INGREDIENTS:
2 kg boneless skinless chicken breasts, cut into small pieces
3 cup of chicken broth
8 cups kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
2 tablespoons olive oil
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked rice
Preparation
1-Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker.
2-Repeat with remaining oil and chicken.Stir broth, vegetables, lemon slices, lemon juice, zest and pepper into chicken.
3-Cook, covered, on low until chicken is tender, 4-5 hours. Stir in rice, and serve.
H.Z