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Slow cooker lemon chicken

Slow Cooker Lemon Chicken with Herb Rice

Lemon slow cooker chicken served on a bed of herbed red rice makes a lovely family meal.
Course Main
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

Lemon Chicken

  • 1/2 tablespoon coconut oil
  • 3 cloves garlic - chopped finely
  • 2 lemons - zest and juice (approx 3 tablespoons juice)
  • 1 teaspoon sumac
  • 2 tablespoons Shao Xing Wine
  • 1.4 kg (approx) free range chicken - cut into 6-8 pieces*
  • 1 teaspoon sesame oil
  • 1/2 cup chicken stock

Herbed Red Rice

  • 1 cup red rice
  • 1 cup fresh parsley leaves -roughly chopped
  • 1 lemon - juice and zest
  • 1 cup fresh coriander leaves -roughly chopped
  • 1/2 cup fresh mint leaves - roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted cashew nuts (roasted- see notes)

Instructions

  1. These instructions are based on using a Super Sear Cooker. If your slow cooker does not have a removable pan that can be used on the stove top, complete the next four steps in a pan on the stove and then use the slow cooker.
  2. Add the coconut oil to the slow cooker pan set to medium heat
  3. Add the garlic, lemon zest and sumac and stir
  4. Add the Shao Xing and reduce by half
  5. Add the chicken pieces to brown and coat in the ingredients in the pan
  6. Place the chicken into the slow cooker with all of the bits from the pan
  7. Add the sesame oil, lemon juice and stock
  8. Set the slow cooker to high for 4 hours
  9. Half an hour prior to the chicken being ready, cook the red rice
  10. Add the cooked rice to a bowl with the herbs, olive oil and lemon juice (listed in the ingredient list above) stir and serve the rice topped with the chicken and cashew nuts

Recipe Notes

*I used a whole chicken to make this dish but you may use chicken pieces such as marylands if you wish. Keep the chicken pieces as large as possible to avoid them becoming over cooked and dry. Remove as much skin as possible prior to commencing cooking.
*If using a whole bird, use the chicken frame and wings to make stock on another day.
To roast the cashews add them to a pan in the oven for 10 minutes.
Replace red rice with basmati if desired.
Shao Xing Wine can be found at Asian grocery stores.