Lemon Rosemary Chicken for Slow Cooking

Stolen from About.com:

• 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

In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally. Place chicken in the slow cooker 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.