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
Ten minutes for the chicken, thirty minutes for the rice.
Ingredients for Crockpot Lemon Chicken Recipe
One medium chicken, skinned
Two chopped onions
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.
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?