4 cups chicken broth or veggie broth
1 green pepper, cut in large pieces
4 cloves garlic
2 Tbsp dried parsley, or 1/2 cup fresh
15 drops Lemon Essential Oil
salt and pepper to taste
2 cups rice
Place chicken in the bottom of the slow cooker. Season with salt and pepper. Add broth, peppers, garlic and parsley. Cook on low for 4 - 6 hours. (I cut the breasts in half to make it go quicker). Add rice and lemon oil during the last 60 minutes if you are using brown rice, or during the last 30 minutes if you are using white.