Crockpot Lemon Chicken Recipe: on Arborio Rice

This crockpot lemon chicken recipe uses the lemon flavoured juices from the chicken to cook the Arborio (risotto) rice, so none of the tangy flavour is lost. Preparation time for the chicken is quick. The rice needs half an hour

Serves:


Six portions

Preparation time:


Ten minutes for the chicken, thirty minutes for the rice.

crockpot lemon chicken

Ingredients for Crockpot Lemon Chicken Recipe

One medium chicken, skinned
Two chopped onions
Two lemons
Sprinkling of paprika
A cup of white wine
Tablespoon of olive oil
350 gm. (3/4 lb.) Arborio (risotto) rice

Cooking Method for Crock Pot Lemon Chicken

Skin the chicken, (see Skinning a Chicken)

Place the chopped onions in the slow cooker, sprinkle with paprika.

Quarter the lemons and squeeze over the onion.

Put the chicken on top of the onion and place the squeezed lemon quarters around the side.

Add the white wine and olive oil.

Cook for eight hours on low or for four hours on high.

Discard the lemon peel.

Cooking Method for the Rice

To make the most of the flavours in this crockpot lemon chicken recipe, remove the chicken from the slow cooker and pour off the juice and onions into a jug. Allow the chicken to stand. It will be ready to carve when the rice is done.

Pour a little juice into a frying pan, boil it up, and add the rice.

Keep adding the juice and onions as the rice absorbs the fluid. Continue until the rice is cooked.

Serving

This chicken and rice crockpot recipe just needs the rice to be spooned onto the plates, with the chicken sliced on top. Fresh coriander (cilantro) goes excellently with the lemon flavour.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Chicken Tips

Chicken thighs are the best value chicken ingredients for cooking in a slow cooker.

Fresh chicken should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

Use fresh chicken within two days. If freezing, do that straight away and the chicken will keep for up to two months.

Never cook chicken from frozen, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Chicken can be de-frosted in the refrigerator, by microwave, or in cold water.

Don't start cooking chicken, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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