• 1 teaspoon finely shredded lemon peel
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried rosemary, crushed
• ½- teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced
• 4 pounds boneless skinless chicken breast halves
• ½ cup reduced sodium chicken broth
• ½ cup crumbled feta cheese (2 ounces)
• 2 Tablespoons snipped fresh flat-leafed parsley

Preparation

1. In a small bowl combine lemon peel, basil, rosemary, salt, pepper, and garlic.

2. Sprinkle lemon peel mixture over chicken pieces; rub in with your fingers.

3. Place chicken in a 4-to 5-quart slow cooker. Add chicken broth.

4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 ½ to 3 hours.

5. Remove chicken from cooking liquid and transfer to a serving platter. Sprinkle chicken with feta cheese and parsley.