• 2 T. olive oil
  • 2 lbs. chicken breast, boneless, cut into small pieces
  • 5 - 14.5 oz. chicken broth, canned (I used reduced sodium)
  • 8 c. Swiss chard, coarsely chopped (can also use spinach or kale)
  • 2 large carrots, chopped
  • 1 small onion, chopped
  • 1 medium lemon, halved, thinly sliced
  • 1/4 c. lemon juice
  • 4 tsp. grated lemon peel
  • 1/2 p pepper
  • 4 c. brown rice, cooked (can also substitute with cooked egg noodles)

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Slow Cooker Lemon Chicken and Rice Soup was adapted from a Taste of Home recipe that was shared by a friend. I love lemon chicken, so I made it, but also believe it would be good with egg noodles, that is why I have the suggestion for the noodles instead of the rice. But brown rice is YUMMY! Gluten-Free with the Brown Rice too!

  1. Heat a large skillet with 1 T. olive oil over medium heat.
  2. Brown half the chicken, by stirring frequently.
  3. Place the chicken in a 6 quart slow cooker, and repeat with the rest of the oil adding the remaining chicken until brown, and transferring it also the the slow cooker.
  4. Combine the vegetables, broth, lemon slices, juice, peel and pepper into the chicken in the crock.
  5. Cover. Cooker on Low for 4-5 hours on Low.
  6. Prepare rice or noodles if you choose to use as directed and stir in the crock.
  7. Cover and continue to cook until all is heated through.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Lemon Chicken and Rice Soup

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