Crock Pot Lemon Chicken With Rice
"I've had this recipe from Suite101.com for some time: it is a lower-fat, lower-sodium approach that leaves open a lot of room for variations and personal preferences"
- Ready In:
- 5hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup rice, white, long-grain
- 1 small onion, diced
- 2 tablespoons olive oil
- 8 garlic cloves, peeled and smashed
- 1⁄2 cup white wine, dry
- 1⁄2 cup water
- 1 cup lemon juice, fresh
- 1 dash Tabasco sauce
- 6 chicken breasts, bone-in, skin removed
- salt and pepper
directions
- Put first eight ingredients in slow cooker. Stir. Place chicken breasts on top. Season with salt and pepper. Cover and cook on low 5-6 hours.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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