LEMON AND GARLIC CHICKEN IN SLOW COOKER
Slow cookers achieved popularity in the US during the 1970s when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home from a hard day at the mill…
The slow cooker has made a comeback in recent years, as more people work long hours yet still want the comfort of home-cooked meals. The beauty of using a slow cooker or crock pot is that it‚Äôs pretty darn simple. Prep your ingredients, add them to the slow cooker and press Start. It’s also relatively easy to create healthy evening meals with a slow cooker as there is no frying or oils included and the added benefit of opening the front door on those cold winter evenings to the charming aroma of a perfectly cooked dish ready to serve up straight away! But there is a difference between a good slow-cooker meal and a great slow-cooker meal. Besides the obvious casserole and stew dishes, there are plenty or surprising recipes that work with this hassle free cooking method, from curries to chilli con carne, Italian meatballs, pulled pork, a variety of soups and broths and even lasagne! Why not try one of our favourites – slow cooked lemon garlic chicken?
Check out Slow Cookers on www.amazon.co.uk
2-3 heads of garlic
1 whole chicken – 4 to 5 pounds
Fresh rosemary, or any fresh herbs
All-purpose steak seasoning or salt and pepper
Cut garlic heads and lemons in half and lay in bottom of slow cooker. Cut the bottoms off the lemons so they lay flat. Add a sprig of rosemary, or any herbs. Remove insides from chicken. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters. Cover top of chicken with additional lemon slices and rosemary. Turn slow cooker to high and cook for about 4 hours, or until chicken reaches 165 degrees. Slow cooker cooking times vary.
Important: Use a meat thermometer to check for doneness. When chicken has reached 165 degrees, turn off slow cooker and let chicken rest for about 15 minutes. Remove from slow cooker, carve and serve. Liquid from slow cooker can be strained and served over chicken.