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Slow cooker lemon chicken
Slow cooker lemon chicken
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
Slow cooker zesty lemon chicken: easy, flavorful family meal.
Ingredients:
  • 40.00 ml plain flour
  • 6 chicken thigh cutlets
  • 56.88 gm olive oil
  • 1 brown onion, thinly sliced
  • 400g baby mushrooms
  • 127.50 gm chicken style liquid stock
  • 1 tsp lemon rind
  • 2 tsp finely chopped fresh tarragon leaves (see notes)
  • 31.50 gm lemon juice
  • Mashed potatoes, to serve
  • Baby carrots, to serve
  • Steamed broccolini, to serve
Instructions:
  • Spread a layer of seasoned flour on a shallow plate. Coat the chicken pieces by tossing them in the flour until fully coated, shake off any extra flour, and set aside remaining flour for later use.
  • In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Brown the chicken in 2 batches for 4 minutes until golden. Transfer to a plate and set aside.
  • Remove oil from the pan and give it a quick wipe. Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat. Sauté onion and mushrooms for 5 minutes until browned. Sprinkle the reserved seasoned flour over the mixture. Cook for 1 more minute while stirring. Add Massel Liquid Stock Chicken Style, lemon rind, and tarragon. Stir well before transferring everything to a 5.5L (22 cup) slow cooker. Place the chicken on top, cover, and cook on low for 4 hours. Finish by stirring in lemon juice and seasoning to taste.
  • For a richer sauce, set the chicken aside. Strain the sauce into a large frying pan and bring to a boil over high heat. Simmer for 3 minutes until the sauce thickens.
  • Accompany with creamy mashed potatoes, tender baby carrots, and vibrant steamed broccolini.

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