Slow Cooker Lemon Garlic Chicken

Difficulty: easy

Slow cookers aren’t really that expensive, you can buy them from Target for about $30. But I’m not going to spend $30 so I was never going to buy one. Luckily my cousin was throwing one away, so that means I got a free Crock Pot! This is the first dish I made using this slow cooker so it had to  be easy and use items lying around my house. Slow cooked meat is very tender and almost every cuisine can be made using it, I will try fancier recipes when I get the money to buy fancier ingredients. You can start this slow cooker, go to work, worry the entire time that the slow cooker will burn down the house while you’re gone, come back and enjoy a well cooked meal.

Ingredients:

10 chicken drumsticks with or without skin, about 1.5 kg (3.3 lbs)

2 tsp seasoned salt

1 tsp black pepper

1 tsp dried parsley

1 tsp dried oregano

2 tbsp butter

4 garlic cloves, crushed

4 cubes chicken bullion (2 tsp)

150 mL water

2 tbsp lemon juice

1 lemon for garnish

Pinch of parsley for garnish

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Directions:

Cover the chicken with seasoned salt, pepper, oregano, and parsley. Heat up the butter in a frying pan and brown the chicken for about 5 minutes on each side until they are a little golden brown.

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In the same frying pan, fry up the garlic until it is slightly brown. This will help the garlic to release its flavor. Add the bullion and water and bring to a boil and stir until the bullion are dissolved. Turn off the heat and add the lemon juice. Put lightly fried chicken and hot garlic lemon broth into the slow cooker and let it cook on low for 5.5 hours.

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The chicken should be fully cooked by now and the liquid should have increased in size. You can actually drain some of this liquid out and save it as a concentrated broth for later or just enjoy it with your current meal. Slice lemons and garnish the chicken with them, sprinkle a little parsley on top for effect and cook for another 30 minutes until the lemon is soft.

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The chicken was flavorful and extremely tender so I think it was a success. I served it with a side of butternut squash, the sweetness complimented the tanginess of the lemon. This dish would pair well with a sweet white wine.

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Enjoy!

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