SLOW-COOKER LEMON PEPPER CHICKEN - RECIPES & COOKBOOKS
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that’s simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you’ll turn to time and again.
Provided by Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Nutrition Facts : Calories 240 , CarbohydrateContent 3 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 0 g, ProteinContent 23 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 0 g, TransFatContent 0 g
CHICKEN MOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 170°-175°, stirring occasionally and add broth or water if necessary.
Nutrition Facts : Calories 311 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 26g protein.
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