January 23, 2022
So this is a recipe that I actually recently found on the web being made a lot of different ways by different folks ..... So I started messing around with recipe ..... and then came up with the below.
My wife and I both really like the taste and flavor of recipes that use lemons. After I made this one for the first time my wife said " This recipe is definately a keeper and you need to make it more often. " The chicken comes out so tender and flavorful and absolutely " DELICIOUS ! "
- 5 - 8 ~ skin-on, bone-in chicken thighs ~ ( See Tip #1 )
( ~ " Or " ~ 4 skin-on, bone-in chicken breasts ~ )
- 1 ~ Tablespoon olive oil for " browning " the chicken
- 2 ~ Teaspoons olive oil ~ ( for the rub )
- 1 ~ Tablespoon Dijon grain mustard ~ ( for the rub )
- 1 ~ Teaspoon of lemon zest ~ ( for the rub ) ~ ( " but hold on to the lemon " )
( ~ Instead of trying to measure the zest ..... zest one large lemon into a small bowl ~ )
- 1 - 1/2 ~ teaspoons of oregano ~ ( for the rub )
- 1/2 ~ teaspoon of thyme ~ ( for the rub )
- 1/4 ~ teaspoon of salt ~ ( for the rub )
- Zest the lemon into a small bowl.
- Add the mustard, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil into the small bowl and stir.
- Use your fingers or a brush to coat chicken on both sides with the mustard rub.
- Heat remaining teaspoon of oil in a large skillet or frying pan over medium heat.
- Add the chicken ~ skin-side down ~ and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.
- Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up.
- Cut the lemon used for the zest in half and squeeze the lemon juice over the chicken.
- Put the lid on the slow cooker and cook on LOW for 5 to 6 hours or until the chicken is cooked through.
- Then .....
Using " skin-on and bone-in " chicken helps to do two things :
- It gives you the chance to actually make your chicken more appealing since you can brown the skin ahead of time...
- Having the skin-on really helps the chicken become more tender since it will cook in it's own fat...
If using a " 4 Quart Oval " slow cooker " :
- Do not stack chicken on top of other chicken !
- You can use " 4 small thighs " ..... " OR "
- You can use " 2 small thighs and 1 breast " ..... " OR "
- You can use " 2 large breasts " .....
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