4 - 4 ounce skinless chicken breast halves with bone
salt and ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 McIntosh apples, peeled, cored, cut into 1-inch chunks
2 celery stalks, chopped
1/2 cup chopped onion
1 14.5-ounce can reduced-sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon sugar
1 teaspoon finely grated lemon zest
1 cup whole-wheat couscous (optional)
| | | Season both sides of chicken with salt and pepper. Rub chicken with rosemary and place in bottom of slow cooker (6-quart size or larger). Add apples, celery, onion, chicken broth, lemon juice, sugar and lemon zest. Cover and cook on low for 8 to 10 hours. Cook couscous according to package directions. Serve chicken mixture with couscous on the side. Serves 4.
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