Sunday, September 30, 2012

Tangy Lemon Chicken Slow Cooker Recipe

The Ingredients. serves 4-6 3 to 4 pounds chicken parts (I used frozen legs and a few breast halves) 1 (6-ounce) box Lemon Jell-O powder 3 tablespoons melted butter 1 tablespoon prepared Dijon mustard 1 tablespoon dried minced onion flakes (or one tiny onion, finely diced)
The Directions. Use a 4 to 6 quart slow cooker. I used a 4-quart for this one, and didn't brown the legs beforehand. The color on the chicken you see up above came only from slow-cooking. If you prefer more of a brown color, or more texture, go ahead and brown beforehand. My chicken was frozen solid, too. If you have thawed chicken, shave about 90 minutes off of the cooking time. Place the chicken into your slow cooker. In a small mixing bowl, combine the Jell-O powder, melted butter, Dijon mustard, and onion flakes. Stir together to make a paste. This isn't liquidy at all--- it's sort of a combo between paste and play dough. Smear this onto your chicken the best you can. Cover, and cook on low for 6 to 8 hours. I cooked our chicken on low for exactly 7 hours, and then kept it on the warm setting for another 2 hours. Serve with mashed potatoes, or rice pilaf and something green. Sit back and watch your family go nuts.

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