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Summer Slow Cooker Recipe~ Lemon Chicken with Rosemary

I adapted this recipe from the Cuisinart Multi Cooker Cookbook. If you are using a regular slow cooker you will need to brown the chicken and sauté the onions and garlic in a separate pan. Instructions for both included below.
Course Main Course
Cuisine American
Keyword easy dinner recipe, slow cooker recipe, summer recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Author Linda Spiker

Ingredients

  • 1 T olive oil, butter, ghee or coconut oil
  • 8 chicken thighs, bone in skin on (you can always throw in a breast if you wish or use a whole 4 pound chicken cut up)
  • sea salt
  • freshly ground black pepper
  • ½ cup of your favorite flour (Gluten free use GF flour, grain free peeps use garbanzo bean or cassava flour)
  • 3 large yellow onions, peeled, halved and thinly sliced
  • 8 carrots, thinly sliced (1/8" thick)
  • 6 cloves garlic, peeled and roughly chopped
  • 3 springs fresh rosemary
  • ½ cup fresh lemon juice
  • ¾ cup chicken broth
  • 1 T lemon zest
  • 1 lemon thinly sliced

Instructions

  • Trim chicken of extra fat, sprinkle generously with salt and pepper and dredge in your choice of flour, set aside.
  • Slice onions, carrots (carrots should be thin or they won't cook through, about 1/8") 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 a cast iron 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.