Just Jenn Recipes

Lemon Chicken Stew

Just like last year, the Lemon Fairy left a gigantor bag of lemons on my porch. I’ve been working my way through them, so you know what that means, it’s Lemon Week!
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Is there anything better than a house filled with smells of a much anticipated dinner? This is the spell that lemons can put over you. A lighter version of stew, this is made with chicken and has clean citrusy flavors. This smells amazing when it’s cooking, all the ingredients come together perfectly. I served it with rice and the kids ate it right up!

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Lemon Chicken Stew

Ingredients:

6-8 chicken thighs (bone in!!)
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
2 tablespoons flour
2 cloves garlic, chopped
2 teaspoons parsley
3 teaspoons lemon zest
3 carrots, cut into chunks
3 celery, cut into chunks
juice of one lemon
1 (12 ounce) can chicken broth
1 cup water

Instructions:

Place chicken in the slow cooker pot. By using bone-in thighs, the chicken stays moist as compared to using filets which can really dry out, even in a crock pot.

In a small bowl combine the salt, pepper, onion powder, flour, chopped garlic, lemon zest and parsley. Rub into the chicken.

Put the cut carrots and celery on top.

Add the lemon juice over everything, then slowly add the chicken broth and water down the side (not on top of the veggies) filling the pot. This keeps the lemon and the spices intact.

Cover and cook for 6 hours on low. Skim the fat off the top.

6 Responses to “Lemon Chicken Stew”

  1. DPLK says:

    Hi Jenn, the stew looks delicious even in an uncooked state.

    I’ve frozen lemon juice and grated lemon zest in the freezer for future use; I suspect they lose their potency as compared to fresh (esp. the zest), but they seem to do pretty well in baked goods so far. Have you ever tried candying lemon peel or preserving them in other ways? Or making limoncello, if you’re alcoholically inclined…?

    I think this may be the first time I’ve ever commented on your site?? but I’ve been reading for a long time and I really love your humor and recipes. Thanks for sharing all the funny little moments in your family life!

  2. Tessie says:

    This is a Keeper! I was kind of hesitant to make this…but im glad I did! My whole family loved it.

  3. Erin H P says:

    It tasted even better the next day! But I have a question: there was a LOT of fat floating on the top–do you skim that off, or eat it? I tried to take out as much as I could, but don’t own one of those grease separating devices yet… Also, what would happen if I used skinless breasts instead?

  4. justJENN says:

    @Erin
    Yes, skim the fat off the top. I don’t like to use skinless/boneless in the slow cooker if I can at all help it – for me it’s too dry, but it might work for you.

  5. Diana P says:

    Delicious! Can’t wait until Winter rolls around and I can add this to the recipe rotation. 🙂

  6. Tash says:

    Just wanted to say that I have this on the stove right now simmering and it smells incredible. Love that it can basically be made with stuff that I usually have around the house. Thanks!

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