Slow Cooker One Pot Chicken Breast Recipe with Lemon
Slow cookers are brilliant for those of us with busy lifestyles. This recipe will allow the cooker to do all the hard work for you and leaves you with wonderful tender chicken, vegetables and it’s own sauce. A warming, rustic dish for those with a hectic schedule.
Ingredients (serves 2):
- 2 medium chicken breasts
- 3-4 medium potatoes (5-6 small potatoes)
- 2 sticks of celery
- 2 medium carrots
- 1 large onion
- 1 head of garlic
- 1 lemon
- 250ml dry white wine
- 2 bay leaves
- 1 sprig of thyme
- Salt and pepper to taste
- 1 tsp sunflower oil
- 2 tbsp double (heavy) cream (optional)
1. Season the chicken breasts with salt and pepper.
2. Brown the chicken breasts, in sunflower oil, in a frying pan for two minutes on each side (or until a nice golden color appears).
3. Take out the chicken breasts and de-glaze the pan with the white wine, picking up all the crusty bits from the bottom of the pan. Reserve the liquid.
4. Chop all the vegetables in small pieces (they will cook for a long time and we want to maintain their texture) and cut your whole head of garlic in half horizontally. Place them into the slow cooker, with the herbs, salt and pepper and the wine from earlier.
5. Place lemon slices on top of the vegetables and place the chicken breast on top of the lemon.
6. Set the slow cooker to low and cook for at least 4 hours (though longer is possible, this dish will not dry out –
in fact the longer you cook it, the more juicy and moist the chicken will become). If you are short of time cook on high for 2 hours.
7. When you are ready to serve, remove the chicken from the slow cooker and allow to rest for 5 minutes.
Remove vegetables with a slotted spoon and serve on warmed plates leaving just the liquid at the bottom of the cooker.
8. Turn to high and allow the sauce to reduce for 5 minutes, or transfer to a small saucepan to speed up the process.
Adding a dash of double cream at this stage will add extra richness to the sauce. Season to taste.
9. Slice the chicken into 1/2 inc slices and serve with your tender vegetables and potatoes.
This dish works well with any part of the chicken, try it with thighs or drumsticks. If you have a large slow cooker, try using a whole chicken, instead of slicing lemons, cut them in half and shove them in the cavity.
Any part of the chicken on the bone will add and extra, richer, gelatinous texture to the sauce. It also goes well with white fish fillet such as pollock or cod and even salmon.
Carrots, onions, celery and garlic are a classic combination, but try adding fennel for an aniseed hit.
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