2 cups chicken broth
2 cups uncooked white rice
2 large onions, sliced
3 cloves garlic, minced
1 teaspoon dried parsley
1/3 cup dried sage
1 teaspoon dried lemon verbena
1/4 teaspoon salt
1/2 teaspoon dried basil
3 1/2 cups chicken broth
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup Italian-style salad dressing
1/2 teaspoon fish sauce
1/2 teaspoon paprika
Place the chicken broth in a slow cooker.
In a medium bowl, stir together rice, onion, garlic, parsley, sage, lemon verbena, salt, basil, chicken broth, olive oil, Italian-style salad dressing, fish sauce, paprika and lemon curd mix. Place chicken into the pot and cook for 3 1/2 hours.