After the holidays sometimes we need a break from all the heavy foods. This recipe is not only easy to whip up, but it’s light and healthy. You can also scale this recipe to feed a crowd if you still have guests at your house.
Here’s what’s in the crockpot:
Olive Oil for the bottom of the crockpot
Kosher salt and pepper to taste
2 cloves garlic-chopped up
1 small onion-chopped
Carrots-chopped
1 stalk celery-chopped
1/2 teaspoon Rosemary
1/2 teaspoon Parsley
1 Bay Leaf
3 cans chocken stock
Chicken breasts. I used two frozen ones.
Put it all in the crockpot and watch it cook!
After the kitchen is cooked, pull it apart with two forks. 30 minutes before serving, add rice in. I put in about 1.5 cups.
