(no subject)

[derryderrydown]

About six months ago, I bought a slow cooker and it's been an absolute saviour. It's big enough that one batch of cooking can be frozen into five or six individual portions, giving me reasonably healthy, quick meals on days when I'm not feeling good.

One of my favourite, easiest recipes is lemon chicken.

1kg chicken (I tend to use thigh fillets because they're cheaper than breast and come in conveniently sized portions)
1 lemon, quartered
1 pint chicken stock

Chuck it all in the slow cooker on high for at least 4 hours. (I know from experience that it doesn't hurt it if you accidentally fall asleep and leave it for 10 hours instead.)

I'll sometimes do a batch with added potatoes, carrots, swedes and whatever other root vegetables come to hand, for days when I can't even handle cooking some rice and veg.

When it comes to serving, it tastes best with a bit of creme fraiche stirred in but it's still pretty tasty without it.

Comments

[steorra]

Do you use chicken with skin on or skin off?

[derryderrydown]

Skin off. (Sainsbury's Basics thigh fillets, to be precise!)

[highlyeccentric]

I do something similar with lemon, white wine and tarragon, and use legs with skin on - it works fine, so I suspect the same would apply to this recipe.

[colorwheel]

that sounds good! the quartered lemon -- do i just toss in the four quarters? skin and pits and all? (i am new to slow cookers.)

[derryderrydown]

Yep! I'd recommend fishing them out before you freeze it, though. I got a very unpleasant mouthful once...

[mdlbear]

I also find thighs tastier, and they don't seem to get as dry when you cook them.