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?