I Cooked: Slow Cooker Lemon Garlic Chicken

Slow-Cooker Lemon Garlic Chicken

my pre-cooked roasted chicken

my pre-cooked roasted chicken

Serves 2 to 4 with leftovers

4 to 5 pound chicken

For the seasoning rub:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced

For the cooking liquid:
2 lemons, quartered
1 head garlic, cloves separated, but left in their skins
2 sprigs thyme
2 tablespoons soy sauce
1/4 cup chicken broth

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook on high heat for 4 or for 6 hours (according to your slow-cooker’s instructions and particular settings).

Remove chicken from the slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed. Serve the breasts, thighs, and drumsticks right away and tear the remaining meat into shreds for using in leftovers. Serve with the gravy alongside.

Also, you can use those roasted garlic cloves on some fresh, warm baguette as well…just pinch them out of their skins for a sweet, citrusy, garlicy spread.

*Note:  I didn’t include the gravy recipe because it was just funky tasting…if you want the recipe, just click the link.

Enjoy!

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One thought on “I Cooked: Slow Cooker Lemon Garlic Chicken

  1. Pingback: Summer Bucket List–The Final Tally | Prairie Princess Runners

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