Slow Cooker Lemon and Garlic Chicken

Juicy chicken and vegetables cooked together in the crockpot – yum!

This tasty chicken is extra moist as it basically steams rather than bakes – I actually had trouble stopping all the meat from falling off the bone whilst I was lifting it out of the slow cooker. The light flavours of lemon and garlic permeate the meat and also the potatoes so the end dish is a delicious combination.

I think this would make a perfect alternative to a traditional roast chicken and it requires minimal effort to cook. The majority of work comes from peeling the garlic and then browning the chicken – so that is not really much work at all 🙂

This is ideal for two people and will still leave plenty of left-over chicken for sandwiches the next day.

You will need a slow cooker big enough to hold your whole chicken, so keep that in mind and don’t buy a chicken that is too big.

Ingredients – serves at least 2 people:

  • 1 small/medium chicken (approx 1.5kg/3 lbs)
  • 2 lemons, washed and dried
  • drizzle of olive oil
  • 4 garlic cloves, peeled
  • 4 medium potatoes, scrubbed and then thickly sliced
  • 1/4 cup water
  • 1 teaspoon dried thyme
  • 1 cup frozen peas

Method:

  • Cut one of the lemons in half and then put both pieces into the empty cavity of the chicken.
  • Put the olive oil into a large pan over a medium-high heat on the stovetop and place the chicken into the pan. Brown the chicken all over until golden. This will probably take a few minutes on each side.
  • Meanwhile, spray the bowl of your slow cooker with a little cooking spray and then place the thickly sliced potatoes in an even layer on the base of the slow cooker. (If you don’t peel the potatoes then this will help them hold together during cooking.)
  • Place the garlic cloves into the slow cooker with the potatoes.
  • Pour the 1/4 cup water over the potatoes, then scatter over the dried thyme.
  • Once the chicken is browned, carefully transfer it to the slow cooker and place on top of the potatoes.
  • Thinly slice the remaining lemon and place the slices over the top of the chicken.
  • Put the lid on the slow cooker and cook on high for 5 hours, or until the chicken is cooked through and falling off the bone.
  • Remove the chicken from the slow cooker and place on a plate. Cover the plate loosely with aluminium foil and set aside.
  • Add the peas to the slow cooker and cook for 15 minutes. (The peas will cook in the liquid which is in the cooker with the potatoes.)
  • Serve the potatoes and peas from the slow cooker along with the rested chicken. The liquid in the slow cooker is a lovely light gravy which can be drizzled over the top for extra lemony flavour.
  • Enjoy!

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One Response to Slow Cooker Lemon and Garlic Chicken

  1. Pingback: Moroccan Roasted Cauliflower with Chickpeas | Recipe Adaptors

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