••••PREP: 35 MIN ••COOK: 4-1/4 HOURS••MAKES: 12 SERVINGS (4.QT)
•2 TB olive oil
•2 lbs. boneless skinless chicken breasts, cut into 1/2-in. pieces
•5 cans (14-1/2 oz. each) reduced-sodium chicken broth
•8 cups coarsely chopped Swiss chard, kale or spinach
•2 large carrots, finely chopped
•1 small onion, chopped
•1 medium lemon, halved and thinly sliced
•1/4 cup lemon juice
•4 tsp. grated lemon peel
•1/2 tsp. pepper
•4 cups cooked brown rice
1. In a large skillet, heat 1 TB oil over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.
2. Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; cook, covered, until heated through.
