Spray crock pot with non-stick.

Combine lemon rind, 1/2 cup broth, garlic and lemon juice. Pour into pot.

Sprinkle both sides of each frozen breast with seasonings, add to pot.

Cover and cook on low 6 - 8 hours.

Remove chicken to plate and keep warm.

Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.

Heat, stirring constantly, until mixture comes to boil and sauce thickens.

Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.