Cook’s Notes: This would be another potential entrée for a Lemon and Garlic dinner.
I have a Rival 4-qt. oval slow cooker with a removable stoneware pot. The ingredients for this recipe filled it to the top. If you have broth on hand, you could use 1/2 c hot chicken broth and 2 T water instead of the bouillon and 5 oz water. Serves 6. Prep time: 20 minutes. Cook time: 4 to 4.5 hours on high. You can also use regular chicken thighs with bone: remove the skin before browning them and remove the bones at the end (cook time does not change; 4 to 4.5 hours on high. Chicken will be falling off the bone and shred itself).
Suggestion: Serve with Batter Bread (recipe by Linda Larsen)
Chicken and vegetables
1 medium yellow onion, sliced into chunks (halve; cut each half into 9 pieces)
16 oz bag baby carrots (about 3 cups)
2.5 lbs boneless, skinless chicken thighs (2 packages)
2 T butter
3 T lemon juice
2 tsp minced garlic
1 tsp chicken bouillon (we use Penzey’s soup base)
5 oz hot water (enough to make 1 cup sauce)
Optional (for garnish): 2-3 T toasted flaked coconut or chopped scallions
Prep the vegetables and chicken:
Spray the inside of the crock-pot with non-stick cooking spray. Scatter the prepared onion pieces and baby carrots in the bottom of the slow cooker. The slow cooker is about 1/3 full at this point.
Brown the chicken thighs:
Coat a large skillet with cooking spray. Working in two batches, sauté the chicken thighs over medium-high heat until nicely browned, about 3 to 5 minutes on each side. Transfer chicken thighs to a plate to drain.
Make the sauce:
Put the butter in a glass measuring cup and microwave on High for 45 seconds to 1 minutes until it is melted. Add the lemon juice, minced garlic, chicken bouillon/soup base, and hot water. Stir well until the soup base is dissolved and sauce is smooth.
Assemble the ingredients:
Place half the chicken thighs on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker.
Cook covered on HIGH for 4 to 4.5 hours until chicken is cooked through. Do not remove the lid. Do not stir the ingredients while they cook.
Menu idea: Serve with tossed green salad, couscous or rice, and sautéed green beans.