Off and running around today; daughter's coming over for dinner; time to bring out the slow cooking and have dinner ready!
Serves 3
with left overs for another night
2 pounds (500 g) organic skinless, boneless chicken breast halves (can be frozen)
1 tsp. or more (4,5 g) each: lemon or black pepper, dried oregano, and thyme
3 Tbs. (45 ml) organic lemon juice
2-3 minced gloves of garlic
1/2 cup (100 g) each organic vegetables (These were in the refrigerator, so I used them: carrots, broccoli, leeks, mushrooms, and onions.)
1/4 cup (60 ml) each: organic chicken broth and water
cooked spaghetti or rice
1. Add the vegetables in the slow cooker, then the chicken
2. In a skillet, mix the water, lemon juice, garlic, and chicken broth. Bring to a boil.
3. Pour the mixture into the slow cooker.
4. Add more broth and water if you like. More liquid for a soup.
5. Cook on High for 3 hours, or Low for 6 hours.
6. Add some parsley the last 15-30 minutes and more lemon juice to taste.
7. Cook until the chicken is done.
8. Serve with spaghetti or rice.
