My crock pot is 20 years old so I decided to give it to my daughter and head over to Williams Sonoma to hunt for a new one. I know, I know…it’s summer, who uses a slow cooker in the summer? Actually slow cookers are perfect for summer because they solve two summertime problems. Crock pots don’t heat up the kitchen like an oven and they help with time management, especially if you work or have children. When all my kids were home, afternoons were the busiest so prepping and cooking dinner became such a burden. Not to mention I was always exhausted by dinner time!
I figured crock pots had to have changed a little since I last bought one. Well I had no idea! The new ones are amazing and luckily they were on sale because it’s summer. Score! This is the first meal I made with my Cuisinart Multicooker…
This is Slow Cooker Lemon Chicken with Rosemary. Gorgeous, delicious and light and lemony! So how do new slow cookers differ from the older models? Well, the Cuisinart Multicooker (affiliate link) not only slow cooks, it also browns/sautés, steams and roasts! So instead of having to brown the chicken and sauté the veggies in a separate pan and transfer to the crock pot, I browned the chicken, sautéed the veggies, and slow cooked it all in the crock pot! Only one dish to clean!
I followed one of the recipes in the Cuisinart Multicooker cookbook…and by ‘follow’ I mean I changed it…because that’s how I roll. I added carrots and instead of using all thigh meat I added one chicken breast because my husband is a breast man (yep, I said that). I spent 45 minutes prepping in the morning and six hours later I had a healthy dinner! When time is up, instead of just turning off, the Cuisinart Multicooker switches to warming mode so dinner stays warm till you are ready to eat!
The finished product:
The Recipe: Slow Cooker Chicken with Rosemary and Carrots
- 1 T olive oil, butter, ghee or coconut oil
- 4 pounds bone in skin on chicken thighs ( I always throw in a breast, you can even use a whole cut up chicken)
- sea salt,
- freshly ground black pepper
- ½ cup of your favorite flour (Gluten free use GF flour, grain free peeps use garbanzo bean flour)
- 3 large yellow onions, halved and thinly sliced
- 8 carrots, thinly sliced (1/8" thick)
- 6 cloves garlic, roughly chopped
- 3 springs fresh rosemary
- ½ cup fresh lemon juice
- ¾ cup chicken broth (homemade is best, my recipe link is posted above)
- 1 T lemon zest
- 1 lemon thinly sliced
- Trim chicken of extra fat, sprinkle generously with salt and pepper and dredge in flour, set aside.
- Slice onions, carrots (carrots should be thin or they won't cook through, about ⅛") chop garlic, zest lemons, then squeeze lemon juice, set aside
- Put butter, ghee, coconut oil or olive oil in Multicooker and set to brown/sauté at 400 degrees (or place in pan on medium high heat)
- Once the pan and fat are hot, add half the chicken skin side down and brown six minutes per side. Remove and repeat with second batch of chicken. Set all chicken on a plate.
- Add garlic and onions to crock pot (or pan) and sauté until softened and slightly browned (about 8 minutes)
- Add rosemary, a pinch of sea salt and a few turns of pepper.
- Add lemon juice, scraping brown bits from pan with wooden spoon or silicone spatula. Let juice come to a boil and reduce by half (about 2 minutes)
- Add broth and lemon zest, stir. (If using a traditional crock pot add all to veggies to crock pot now)
- Add sliced carrots, and nestle browned chicken on top, then lemon slices. Place lid on multicooker and set to slow cook on low for 6 hours.
- Serving suggestions: I love it as is but you can serve it with salad, steamed broccoli or over rice, barley, quinoa or couscous.
MAY I PLEASE ASK A LITTLE FAVOR?
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