Slow Cooker Meyer Lemon Chicken Food

SLOW COOKER CREAMY LEMON CHICKEN

Steps:

• In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat.
• Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan.
• Cook on each side for 4-6 minutes.
• Add the chicken to your slow cooker.
• Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don't cook the lemons in the slow cooker).
• Cook on low for 4 hours or on high for 2 hours.
• In a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
• Add the liquid, mix, and cook an additional hour on high.

ULTIMATE SLOW COOKER LEMON CHICKEN THIGHS

Steps:

• Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
• In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Note: Both the chicken and lemon-chicken stock mixture can be prepared up to one day in advance. Cover both and keep in the refrigerator.
• Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.
• Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up. Cover with lid then cook on LOW for 5 to 6 hours or until the chicken is cooked through. Save the skillet with drippings for making the sauce.
• Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
• Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth.
• Bring the sauce to a low simmer. As it simmers, it thickens and becomes glossy. Transfer to a jar or measuring jug and refrigerate for when the chicken is cooked.
• When the chicken is done, it will be sitting in an inch or so of cooking liquid and rendered fat. Transfer the chicken to a plate then skim as much fat from the liquid as possible. There should be almost 2 cups of liquid left in the slow cooker.
• Warm the lemon gravy made earlier then add the lemon gravy to the slow cooker and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top.

SLOW-COOKED LEMON CHICKEN

Steps:

• Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)

SAUTéED CHICKEN WITH MEYER LEMON

Steps:

• Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
• Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
• Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
• Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.