More Than Pot Roast: Fast, Fresh Slow Cooker Recipes (Slow Cooker Sensations Book 1) by Christensen Julie

More Than Pot Roast: Fast, Fresh Slow Cooker Recipes (Slow Cooker Sensations Book 1) by Christensen Julie

Author:Christensen, Julie [Christensen, Julie]
Language: eng
Format: epub
Publisher: The Strawberry Group
Published: 2015-01-01T22:00:00+00:00


Garlic Lemon Chicken

This dish is pretty enough for company, yet simple enough for a weeknight meal. Serves 4 to 6.

Cooker Size: 4 to 6 quart

Cooking Time and Setting: 4 to 6 hours on LOW

1 cup apple juice

1/4 cup honey

Juice and zest of 2 lemons (about 1/4 cup)

1 clove garlic, minced

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon dried rosemary

2 tablespoons olive oil

2 pounds boneless chicken breasts, thighs or tenders

2 tablespoons cornstarch

1. Heat the apple juice and the honey in the microwave for 1 minute so the honey melts and combines with the juice.

2. Add the remaining ingredients except the chicken, and stir to combine. Place the chicken in the bottom of a 5 -to -6 quart slow cooker. Pour the apple juice mixture over the chicken.

3. Cover with a lid and cook the chicken on LOW for 4 to 6 hours or until the chicken is cooked through. Remove the lid and crank up the heat to HIGH.

Combine the cornstarch with 1/4 cup cold water in a bowl. Stir to make a smooth slurry. Pour the slurry in the slow cooker and stir to mix. Cook on HIGH for 30 minutes, or until the sauce thickens. Serve with rice.

A Note from MarmaladeMom: Lemons give a lot more juice when they're at room temperature, rather than chilled. Set the lemons on the kitchen counter first thing in the morning so they warm up. If you're like me and you forget, though, place them in a bowl of warm water for 20 minutes before you slice them.



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