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This one comes from Betty C’s kitchen, and I love lemon chicken, so the easier it is to fix it, the better. We’re still having cold weather in my kingdom, so serving this with a rice dish on the side, along with a good veggie side dish and a salad is real food for real people. In light of the news this morning that Pres. Trump is suggesting that all 50 state governors can think about “opening” up for normal business again in the near future, I’m hoping that he’s not jumping the gun. But it is a positive step. Maybe we’ll have a nice spring, after all.<\/p>\n
And while I’m at it, if you don’t have even a small 5.0 cubic foot freezer like I do, you should get one against the possibility that we’ll see another downturn. It helps a lot to buy in bulk, wrap and freeze chicken and beef and pork for future use, and to stock your pantry and cupboard shelves well ahead of any possible shut downs. The only thing I don’t have enough of is ice cream….<\/p>\n
Slow Cooker Lemon Pepper Chicken<\/strong><\/p>\n Ingredients<\/strong><\/p>\n 3 <\/strong>tablespoons butter<\/p>\n 8 bone-in skin-on chicken thighs (2 \u00bd to 3 lb total)<\/p>\n 1 <\/strong>teaspoon lemon pepper<\/p>\n \u00bd <\/strong>teaspoon salt<\/p>\n 2 <\/strong>teaspoons finely chopped garlic<\/p>\n 1 <\/strong>cup Progresso\u2122 (or other brand) chicken broth (from 32-oz carton)<\/p>\n 2 <\/strong>teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)<\/p>\n 2 <\/strong>tablespoons cold water<\/p>\n 2 <\/strong>tablespoons cornstarch<\/p>\n Cooked white rice, if desired<\/p>\n Directions:<\/strong><\/p>\n 1 – <\/strong>Spray 3 1\/2- to 4-quart slow cooker with cooking spray.<\/p>\n 2 – <\/strong>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.<\/p>\n 3 – <\/strong>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\u00b0F).<\/p>\n 4 – <\/strong>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.<\/p>\n Expert Tips<\/strong><\/p>\n If desired, garnish with fresh slices of lemon or chopped Italian (flat-leaf) parsley.<\/p>\n Add a green vegetable side for a complete meal.<\/p>\n It might be tempting to skip browning the chicken thighs before adding to your slow cooker, but we promise it\u2019s worth the effort.<\/p>\n For more slow-cooker tips check out\u00a0Betty\u2019s Five Slow-Cooker Commandments<\/a>.<\/p>\n![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2019\/02\/Cardinal-photo-copy-300x191.jpg\")