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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This smells amazing when it’s cooking, all the ingredients come together so nicely. The kids just loved this and ate it right up, unfortunately that’s why I don’t have any good pictures – I apologize, but trust me it was delicious!
ingredients:
6-8 chicken thighs (bone in!!)
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon onion powder
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
12 ounces chicken broth
1 cup water
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.
I served it with rice, but by itself with a nice biscuit is pretty great too!
Kid's lunches, simple dinners and a whole lot of geeky baking.
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!
This is a Keeper! I was kind of hesitant to make this…but im glad I did! My whole family loved it.
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?
@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.
Delicious! Can’t wait until Winter rolls around and I can add this to the recipe rotation.
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!