Homecooking

Slow cooker chicken that delivers ease and flavor

 
 
Slow Cooker Meyer Lemon Chicken
Slow Cooker Meyer Lemon Chicken
Matthew Mead / AP

Main dish

Slow Cooker Meyer Lemon Chicken

Meyer lemons have a sweeter, more floral flavor than standard supermarket lemons, but the latter may be substituted. Serve this stew with egg noodles or rice.

2 large leeks, white parts only, sliced

2 garlic cloves, minced

1 large yellow onion, chopped

8 ounces cremini mushrooms, halved

2 medium fennel bulbs, trimmed and quartered

1/2 pounds boneless, skinless chicken thighs

1/2 cup chicken broth

1/2 cup white wine

1 tablespoon finely minced fresh rosemary

2 Meyer lemons, quartered

Salt and freshly ground pepper

2 tablespoons unsalted butter

1/2 teaspoon ground coriander

1/4 teaspoon granulated garlic

3/4 cup panko breadcrumbs

In a 4- to 6-quart slow cooker, combine the leeks, garlic, onion, mushrooms, fennel, chicken thighs, broth, white wine, rosemary, lemons and 1/2 teaspoon each salt and pepper. Cook for 7 to 8 hours on low heat or for 4 to 5 hours on high heat.

Meanwhile, in a small skillet over medium heat, melt the butter. Add the coriander, garlic and a pinch each of salt and pepper. Stir in the breadcrumbs and cook, stirring, for 2 to 3 minutes, or until lightly toasted. Set aside.

When the chicken is done, remove and discard the lemons. Adjust seasonings with additional salt and pepper, as needed. Garnish with breadcrumbs, and serve. Makes 6 servings.

Per serving: 310 calories, 110 calories from fat (35 percent of total calories), 13 g fat (5 g saturated, 0 g trans fats), 85 mg cholesterol, 21 g carbohydrate, 4 g fiber, 3 g sugar, 24 g protein, 310 mg sodium.


Associated Press

The trouble with slow cookers is that while they certainly deliver on ease, they sometimes disappoint on flavor. It’s the risk you run when you dump a bunch of ingredients in a pot and walk away for much of the day.

So we decided to come up with a slow cooker chicken that packs plenty of sophisticated flavors, yet doesn’t sacrifice the no-nonsense approach we love. We started with chicken thighs, which have richer, deeper flavor than chicken breasts. Then we added lemons, fennel, mushrooms and leek for a braise inspired by the cuisine of southern France.

We also wanted to resolve the other drawback of slow cookers – that the foods cooked in them often lack texture. So we finish the dish with seasoned, toasted breadcrumbs for a delicious crunch.

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