Slow Cooker / Crock Pot - Chicken with Lemon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 314.3
- Total Fat: 5.9 g
- Cholesterol: 72.5 mg
- Sodium: 213.5 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 5.2 g
- Protein: 31.3 g
View full nutritional breakdown of Slow Cooker / Crock Pot - Chicken with Lemon calories by ingredient
Introduction
This was the first dish I ever made using my slow cooker and it quickly became one of my favourite dishes, it's got a strong lemon flavour and I think is served best with mash and mixed veg, but I'll leave that decision to you.Note: I've stated in the recipe to use Savanna dry cider, but you can use any dry cider you want, Savanna just happens to be my favourite. Also when I say "cider" I'm using the British meaning (i.e. alcoholic) I'm aware cider refers to something different in the US. This was the first dish I ever made using my slow cooker and it quickly became one of my favourite dishes, it's got a strong lemon flavour and I think is served best with mash and mixed veg, but I'll leave that decision to you.
Note: I've stated in the recipe to use Savanna dry cider, but you can use any dry cider you want, Savanna just happens to be my favourite. Also when I say "cider" I'm using the British meaning (i.e. alcoholic) I'm aware cider refers to something different in the US.
Number of Servings: 4
Ingredients
-
4 skinless & boneless chicken breasts
1 tbsp olive oil
1 large onion, cut into 6 wedges
500ml bottle dry cider
3 tsp Dijon Mustard
2 tsp caster sugar
900 ml chicken stock (I use 900ml boiling water + 4 chicken oxo cubes)
3 carrots, cut into chunks
2 lemons, cut into wedges
20g Fresh Lemon Thyme (or regular thyme if you can't get lemon thyme)
Directions
Preheat the slow cooker if necessary by the manufacturer's instructions.
Heat the oil in a large frying pan, add the chicken breasts and fry until sealed all over.
Remove chicken from the frying pan and place in the slow cooker pot.
Fry the onion wedges in the remaining oil in the pan until lightly browned.
Add the cider, mustard and sugar (season with salt & pepper if you want).
Bring to the boil, then pour over the chicken.
Add the chicken stock, then the carrots, lemon wedges and lemon thyme, making sure that the chicken and all the vegetables are well below the level of the stock so that they cook evenly and thoroughly.
Cover with the lid and cook on high for 3 - 4 hours, or until the chicken is thoroughly cooked and the meat juices run clear.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHKINS89.
Heat the oil in a large frying pan, add the chicken breasts and fry until sealed all over.
Remove chicken from the frying pan and place in the slow cooker pot.
Fry the onion wedges in the remaining oil in the pan until lightly browned.
Add the cider, mustard and sugar (season with salt & pepper if you want).
Bring to the boil, then pour over the chicken.
Add the chicken stock, then the carrots, lemon wedges and lemon thyme, making sure that the chicken and all the vegetables are well below the level of the stock so that they cook evenly and thoroughly.
Cover with the lid and cook on high for 3 - 4 hours, or until the chicken is thoroughly cooked and the meat juices run clear.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHKINS89.