I either cooked my chicken too long or not long enough...it was really tough. The rice was great and was really good the next day as leftovers for another meal.
4 tbsp unsalted butter
1 onion (finely chopped)
2 garlic cloves (finely chopped)
2-4 boneless chicken breasts
Salt and pepper
4 cups chicken broth
1/4 cup lemon juice
2 cups long-grain rice
1/4 cup fresh parsley (finely chopped)
Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker. Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper.