Friday, February 14, 2020

Slow-Cooker Lemon Chicken

Last weekend we made one of the easiest and tastiest meals we've ever made: Slow-Cooker Lemon Chicken from the August/September 2019 issue of Cook's Country. What we really liked about this recipe is that there is no prep work before putting everything in the slow-cooker. No meat browning, no browning of anything. No chopping. Just remove the skin from the chicken and then put everything in the slow-cooker on low and walk away for 4-6 hours.
The Cook's Country photos are much prettier than mine. I didn't take a photo of the chicken thighs intact. We made this on Sunday with the intent to have it for dinner on Monday, Wednesday, and Friday. So on Sunday after the chicken was done, SP removed the meat from the bones and pulled it into small bites. He divided the meat into 3 containers and poured an equal amount of sauce into each container.
On re-heating days we set up the rice cooker to have the rice ready around 7 pm. Around quarter til, I put one foil covered container of chicken in a 350 degree oven and I started heating the water for steaming the broccoli. The chicken took about 20~25 minutes to heat.
It's delicious. Chicken thighs seasoned with salt, pepper, paprika, oregano, thyme, and lemon juice. We zested lemon into the chicken after re-heating it, used dried instead of fresh thyme, and omitted the parsley & granulated garlic. It's really good with the steamed rice & broccoli. This is definitely a Make Again Dinner because it's so easy, tasty, and we usually have everything but the chicken on hand.

Recipe here: Slow-Cooker Lemon Chicken

Or here.

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