Ingredients:

2 lg chicken breasts

2 carrots, 2 celery stalks, 1/2 onion

½ cup additional chopped onion

1½ tbsp minced garlic

1 tsp dried sage

½ tsp dried ground rosemary

½ tsp dried thyme

¼ tsp ground pepper

2 bay leaves

8 cups chicken stock

1 cup brown long grain rice

1½ lemons, juiced

Directions:

1. Place chicken breasts and vegetables in potvessel.

2. Add rosemary, thyme, sage, garlic, pepper and bay leaves.

3. Add rice

4. Pour in chicken stock.

5. Cook 6-8 hours on low.

6. Half an hour prior to serving, remove chicken breasts, shred with two forks and return to pot.

7. Add lemon juice, stir and allow to cook for another half an hour.

Bon Appetit!