Super-tender lemon and herb chicken from the slow cooker

Time

Preparation time: 15 min.
Cooking or baking time: 7 hours
Total preparation time: 7 hours 15 minutes

For a long time, I was fond of buying a slow cooker / slower, after a tip was posted about it last year, and also around here, almost every part of it at home.

Now, a few weeks ago, with a good offer, I struck. It is available in different sizes. I chose a crock pot for 4 - 7 people. In hindsight, I sometimes think, maybe one size would have been better, because the stone pot is very heavy. However, I can now also make a turkey in it, that will be the case for Christmas.


My first attempt, a lemon-herb chicken, with delicious sauce.

ingredients

  • 1 whole chicken
  • 1 diced onion
  • 3 - 4 carrots
  • 1 - 2 onions
  • 1 - 2 tablespoons butter
  • Juice of 1/2 - 1 lemon (to taste)
  • 1/2 teaspoon salt
  • 3 tablespoons fresh parsley
  • 1/2 - 1 teaspoon dried thyme
  • 1 teaspoon paprika powder
  • 200 - 300 ml of chicken broth
  • 50 - 100 ml of cream
  • Cornstarch to bind the sauce

preparation

  1. The whole chicken comes into the stone pot of the slow cooker, the onion cubes are added to the inside of the chicken and the chicken is rubbed well with the butter.
  2. The cleaned and coarsely cut carrots are then placed around the chicken, as well as the quartered onions.
  3. Now add the lemon juice over the chicken. (I had taken the juice of a whole lemon, it was already very citrusy.) If you do not like it that way, be more careful and take only half of it).
  4. Spread the herbs and spices over the chicken and add the stock.
  5. Close the slow cooker and let "blubber" for 7-8 hours on "Low". Yes, it actually bubbles, even if you probably do not think so. (You can also choose the level "High" and halve the cooking time).
  6. About 1/2 hour before the end of the cooking time, the cream is added to the stone pot. (If you add them earlier, the sauce may get a bit grimy).
  7. After the end of the cooking time, open the slow cooker / slow cooker again, place the chicken on an ovenproof plate or something similar and roast it for a few minutes in the oven until crispy.
  8. In the meantime, pour the sauce over a sieve into a saucepan, add the carrots and onions to the chicken in the oven, bring the sauce to a simmer, then I tied them with some cornstarch (amount by feel). You can use whatever you want here. Then taste the sauce again, maybe add some cream.

I had a crisp fresh leaf salad for the chicken.

In the meantime, I have already cooked a pumpkin soup, chicken slices, Bolognese sauce and a roast in it. I am very fond of the unit as it saves me time, I can leave the house while the food is sizzling and the taste of the food is delicious. The aroma unfolds again very different and such a tender and juicy chicken I have never had.


However, I would not prepare the chicken sliced ​​again, although it was also very tasty in the taste, the family had problems with the consistency - the chicken decays a lot and thus it does not look so appetizing.

I do not want to advertise that you have to buy such a device, just share my experience with it. As I said above, I have also considered and considered for a long time whether it makes sense to me. After all, one still has a part more standing around in the kitchen.

Cooking with the Slow Cooker / Schongarer is also more energy efficient than with the stove / oven. For example, an average consumption of 0.7 kWh is consumed for a casserole, but 2 kWh for the oven.

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