Lemon-Rosemary Chicken

Ingredients:
• 1/2 c. lemon juice
• 1 tbsp. vegetable oil
• 1 garlic clove, crushed
• 1 teaspoon. dried rosemary
• 1/4 teaspoon. salt
• 1/4 teaspoon. pepper
• 1 1/2 to 2 lbs. boneless, skinless chicken breasts

Directions:
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 4 hours or overnight, turning bag frequently. Place chicken in the Slow Cooker/Crock Pot and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done. Serves 4 to 6.