Slow Cooker Lemon Garlic Chicken
Prep time: 10 mins Cook time: 4 hours Total time: 4 hours 10 mins Serves: 4
2-3 heads of garlic
1 whole chicken 4 to 5 pounds
Fresh rosemary, or any fresh herbs
All-purpose steak seasoning or salt and pepper
Cut garlic heads and lemons in half and lay in bottom of slow cooker.
Cut the bottoms off the lemons so they lay flat.
Add a sprig of rosemary, or any herbs.
Remove insides from chicken, rinse chicken and pat dry.
Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper.
Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.
Cover top of chicken with additional lemon slices and rosemary.
Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees. Slow cooker cooking times vary. Important: Use a meat thermometer to check for doneness. When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes. Remove from slow cooker, carve and serve. Liquid from slow cooker can be strained and served over chicken.
Original recipe from here: http://www.number-2-pencil.com/2013/05/23/slow-cooker-lemon-garlic-chicken/
Waterstone proved to be a phenomenal choice for our pre-race dinner this evening! Jeremy had the Greek pizza and I chose spaghetti bolognese. Delish!
We traveled to Charlottesville today for our Anniversary! But also we picked up a beautiful full length mirror for our home. It’s fantastic. We picked up a tool set as well to work on a little computer job I had to work on from Deborah at The Madeline Centre. We had lunch at Burton’s Grill, a new place just off 29; delicious lunch.
When we returned from our hair raising mirror transportation experience, we dressed up and headed to Dish for a lovely dinner with an excellent glass of wine. She looked fantastic in her long dark blue dress. Wayne saw us post about being there and came by to say hey. We walked around Monument Terrace and visited the Elder Rose Garden where our wedding ceremony was performed. It was a good day.
I love hummus and I’ve been having fun experimenting. I do have to say… this one was meh. I tried to eat it with pita chips, but… it needed to be with “italian bread” or breadsticks or pizza dough, not so much the pita.
Sun-Dried Tomato Cilantro Hummus, makes about 3 cups (strike-throughs indicate the changes I made to the recipe)
chickpeas ground chickpeas with tahini added- I really like Ziyad Hummos Tahini Chickpea Dip- found in ethnic food section at Kroger
1/3 cup sun-dried tomato spread (found mine in the ethnic food section at Kroger)
2 tablespoon tahini paste
1/4 cup fresh cilantro
1 teaspoon salt + more to taste
1/3 cup olive oil
pepper and red pepper to taste
First you need to rinse and remove the skins from the chickpeas. Most canned chickpeas still have the skins on them. There may be a brand out there that doesn’t. But better safe than sorry. If you’ve never removed the skins you can see me doing this here.
Now place the first five ingredients in your food processor and blend until combined. Now slowly drizzle in the olive oil as the food processor is on low. If your processor doesn’t allow for this then try adding the oil in three steps, blending in between. Try it and add pepper, salt and red pepper to taste. If you have a lemon, squeeze it over just before serving.
recipe originally found: http://www.abeautifulmess.com/2013/03/sund-dried-tomato-cilantro-hummus.html
Super easy and healthy snack!
Oven at 200
Thinly slice an apple with a mandolin slicer.
Lay them out in a single layer on parchment paper on a baking sheet
You can sprinkle cinnamon on the slices at this point, but go lightly 🙂
Cook for 1 hour
Flip the slices
Cook for 1 hour
I’ve tried Granny Smith and a Red Delicious