Thursday, June 5, 2008

Crockpot Lemon Chicken

Another crockpot recipe, you ask? You could say I'm just a little giddy with my new cooking device. I'm trying to find my crock-legs, if you will. And the fact that I don't have to turn on my oven on an 85 degree day is a bonus!

I found the bone-in chicken breasts on deep sale at the store last week, and was looking for something easy to do while I was out all day. My inspiration was the lemon-pepper rotisserie chicken from Raley's. My version turned out moist and flavorful, and because I took the skin off before cooking, it is very healthy too. I know that you can probably do this recipe without first browning the chicken, but I prefer the nice browned skin the extra step adds.

Crockpot Lemon Chicken

4 bone-in chicken breasts
flour to dredge
1/4 cup lemon juice
1/4 cup chicken stock
1 tsp rosemary
1 tsp oregano
3 cloves minced garlic
1 tsp salt
2 tsp pepper
Veggies for bottom of crock (peppers, carrots, onions, mushrooms, etc)

Dredge chicken in flour and brown in a big skillet. Put any veggies you want in the crock and top with the browned chicken. Mix the remaining ingredients and pour over chicken. Cook on high for 4 hours or low for 6, and then check for doneness. Mine went for 5 hours on high and was a tad overdone. The taste was still perfection!

I seem to have a problem figuring out the timing on cooking in my crockpot. My friend Louanne said that older crockpots aren't as hot and therefore, less likely to overcook your meat. It's true - I'm going to start cooking my stuff on low and check the meat after 4 hours. I have three settings on my machine. High, Low and Warm. I wonder if "warm" would actually cook something. Is it worth a try?

4 comments:

Cathy said...

I have two crockpots - one old one new. I love my older one. It tends to cook everything on high on my older one and sometimes the meat is over-done. I can't figure out my new crockpot. It's annoying because it has pre-set temps and cook times (like low 4 or 6 hours; high 4 or 6 hours).

Deanna S. said...

I agree that they've gone and made a simple thing much too complicated. I saw that new deluxe digital version at the store too and decided against it. So far I'm really jazzed about my crock. I'm also amazed how easy it is to clean up! Yay for crockpots...

Carol said...

I have a new crockpot that sounds just like Cathy's with the pre-set times. After the time is up, it goes to "warm." The booklet said not to try to cook on the "warm" setting. Re your current post on crockpot enchiladas, we also made enchiladas (green)last night (heated in the oven), from the leftover pork roast cooked in the crockpot with chile verde sauce. First night was burritos, and then a couple days later, the enchiladas. We used flour tortillas, and somehow, even with almost the same ingredients, the enchiladas tasted different, and very good.

Leslie B. said...

If you think the crock is a breeze to clean.....try using crock pot liners. Talk about no cleaning at all...or very little anyways. I think crock pot liners are the next best thing to sliced bread!!!