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Categories:
chicken breasts tomatoes chicken broth white wine zucchini onion fennel oregano bay leaf olive lemon juice salt rice
Viewed: 95 - Published at: 6 years agoIngredients
- 4 chicken breasts
- 1 (16 ounce) can diced tomatoes
- 12 cup chicken broth
- 12 cup dry white wine
- 1 zucchini, sliced
- 34 cup chopped onion
- 34 cup sliced fennel
- 1 teaspoon dried oregano
- 1 bay leaf
- 14 cup pitted sliced Greek olive
- 1 -2 teaspoon lemon juice
- salt and pepper
- 3 cups cooked rice
Method
- Place all ingredients except olives, lemon juice, salt, pepper and rice in slow cooker; cover and cook on low 6-8 hours, adding olives during last 30 minutes.
- Season to taste with lemon juice, salt and pepper.
- Discard bay leaf.
- Serve chicken and tomatoes over rice.
