Tuesday, December 9, 2014

Slow Cooker Lemon Chicken

I had to try this recipe!  My  husband and I were big fans of Everybody Loves Raymond repeats; we always wondered what Debra's famous lemon chicken tasted like.  This dish was delicious; my husband preferred his without the olives.  The first time I made it, I didn't realize I needed boneless thighs.  Much easier with the boneless ones.  Don't skip heating on the skillet-searing it with a little oil will help the meat develop more complex flavors; I know it can be so tempting to just throw it in the crock pot.

  • 6 boneless, skinless chicken thighs
  • sea salt
  • pepper
  • 2 T olive oil
  • 1 lemon, sliced
  • 1 cup chicken broth, free-range
  • 2 T lemon juice, squeezed 
  • 1/4 cup flour (trying to get away from using white...but not trashing it)
  • 1/2 t ground cumin
  • 3/4 cup green olives

  1. Sprinkle thighs with sea salt and pepper.
  2. Heat oil in skillet at medium-high heat; cook thighs 2 minutes per side
  3. In slow cooker, pour broth, juice, flour, and cumin. Stir with a whisk.  Add chicken.  Top with lemon slices.  Cook on low for 6 hours.  
  4. Top with olives and cook another 30 minutes.

TIME: Prep 45 minutes; cook time 6 hours
SOURCE: Pinterest 

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