Okay, I have been anti-crock-pot for years, I confess. Whenever I cooked anything in the crock-pot it all tasted the same. Didn't matter what type of meat, sauce, etc. It was all.... bleh. However, I invested in a little cookbook/magazine and have been working my way through over the summer. Here is one of the yummy ones!
1Place chicken in 3-qt slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter, rosemary; poor over chicken. Cover and cook on low for 4-5 hours. Remove chicken, keep warm.
2Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3Serve the chicken with rice and sauce. Sprinkle with the almonds and parsley.