I made this dish on Tuesday and it was so delicious and smelled great cooking away all afternoon. I definitely recommend it!
Lemon Chicken & Potatoes
2 cubes or packets low-sodium bouillon
1 whole chicken (3-4 lb), fat-trimmed, rinsed and dried, giblets discarded
1 lemon, halved
1/4 tsp paprika
3 Tbsp finely chopped flat-leaf parsley
1 large onion, cut into wedges
2 cloves garlic, minced
2 Tbsp light soy sauce
8 small Yukon Gold or baby potatoes, scrubbed
6 oz fresh mushrooms, sliced 1/2″ thick
1. Put one bouillon cube (or contents of packet) inside chicken. Squeeze lemon, reserving juice, and put rinds inside chicken.
2. Place chicken in cooker breast side up. Sprinkle with paprika and parsley. Add onion and garlic, then pour soy sauce and reserved lemon juice over chicken. Crumble remaining bouillon cube (or sprinkle packet) over chicken. Line sides of cooker with potatoes and mushrooms.
3. Cover. Cook on high 3.5 to 4 hours or until an instant-read thermometer inserted into thickest part of thigh reaches 180 degrees F.
4. Discard lemon rinds. Divide potatoes, mushrooms, onions, and chicken pieces among 6 bowls, discarding skin and bones.
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