Slow-Cooker Lemon-Garlic Chicken

Image from the kitchn

Win! Win! Win!  Recently, while spending far too much time on Pinterest (I love it!!), I discovered an intriguing recipe for lemon-garlic chicken made in the crockpot.  I bookmarked it and kept it in the back of my mind, I knew it wouldn't be long before I would want to try it.  Today was the day.

See?  Tuesdays.  Chaos!

Tuesdays are a crazy day for me.  Always.  I work.  J&J have piano and I make dinner for two families.  I love the arrangement, I'm grateful for the arrangement, but lately 3:00 on a Tuesday finds me going a bit crazy with chaos and I've been searching for recipes that will be both delicious and bring a bit of peace.  I need things that are gluten-free, preferably that can be made ahead.  This recipe fits the bill perfectly. 

Jacob actually requested seconds, and Jacob is not a protein eater.  It is very rare for Jacob to eat one serving of protein, it's truly practically unheard of for him to ask for seconds.  Not only that, he also asked me if I'll be sure to make it again--soon!

The recipe's a bit fussy at the beginning, not a problem for me as I usually have more time at the beginning of the day, plus it's the so-called fussiness that brings in the flavor. 

Slow Cooker Lemon-Garlic Chicken
Mix a teaspoon or so of kosher salt with a tablespoon of olive oil.  Add in some thyme, the recipe calls for fresh, next time I won't bother with that expense.  For something that cooks this long and slow it's a waste.  I'll go with a teaspoon of dry thyme.  Add in 3 cloves of garlic, crushed.  Stir together and go to town with your chicken, put it under the skin, massage it into the skin, everywhere.  (Just use as much chicken as you need for your family, if you don't have enough mix, make more!)

Now, warm a tablespoon or so of olive oil in a skillet.  I use my magical cast iron.  Brown the chicken well.  Don't rush.  This imparts a lot of flavor to the finished dish.  Let it get good and crispy with the skin rendering it's fat.

Place the chicken in a slow cooker.

 Mix together 3T of fresh lemon juice (save the lemon rinds, you'll need them!), 2 T soy sauce, and 1/4 cup chicken broth or 1/4 cup water and a teaspoon or so of Better than Bouillon. 

Now, here's another big flavor boost, take that lemon-soy mixture and pour it into the skillet you browned the chicken in and stir up all those yummy bits from the bottom of the skillet.  (Bonus!  It makes the pan easy to clean too!)

 Pour it into the slow cooker over the chicken.  Add half a head or so of garlic cloves, peeled.  Throw in the lemon rinds.  If you're using fresh thyme (and don't, really, it is a waste in a slow cooker), throw some more sprigs in too.

Cook on high for 4 hours (or low for 6-8.  Potato, potahto).  When done, I transferred the chicken and garlic to an oven-safe dish and popped it into a hot oven (400 degrees, I pan-roasted new potatoes to serve with the chicken--halved new potatoes, olive oil, kosher salt, pepper in the cast-iron skillet for an hour and a half or so--heaven!!)

Anyway, pop it into a hot oven and cook 15 minutes or so, until the chicken is a lovely golden color.  This last step is completely optional, I don't think it's necessary, but I did it and I enjoyed what it brought to the final product.

Serve. 

That's it.  I told you, easy-peasy and delicious.  It really doesn't get better than that.

Two slow cookers, dinner for two families.  Easy, yummy, delicious and time to clean up the kitchen long before dinner.  Definitely a dish we'll make again and again.