Really too hot to cook.
It is super easy to be lazy when it's like this, don't you think?
Why not prep this one the night before and put it to cook before you head to work?
I love my crock pot, no matter the season.
It makes just as much sense in the summer as it does the fall and winter.
This mixture is bold & lemony, very tender and pretty low calorie and carb too.
If you don't really love, love lemon, then I'd only use 1-2 lemons instead of 3.
One more thing, I was so hot and lazy the day I got this ready to go, I didn't even brown the chicken as so many recipes say you should. I just didn't feel like it, and frankly, I'm not sure it made that much difference.
Serves 4-6
Ingredients
1 onions,diced
2-3 lemons, each cut into three thick slices (hard ends removed)
1 can whole artichokes, mostly drained of the brine
2-3 garlic, crushed and chopped
2-3 Tbsp capers
1/2 cup white wine (something like pinot grigio, or sauv blanc)
3 chicken boneless skinless breasts, cut into three chunks each
4 thighs, boneless &skinless, cut in half
Fresh Pepper (don't add salt, add at the end if needed)
Fresh parsley, for serving
Add onions and garlic to the bottom of a crock pot that has been sprayed with oil.
Cover and cook on low for 6-8 hours. Remove the lemon slices and add the fresh parsley. Stir carefully as the chicken is very, very tender and will shred a little. Serve over noodles, rice or quinoa.
Here's what I was making on this date over the years:
2 years ago: Shrimp and Cream Cheese Omelette
4 years ago: Italian Wedding Soup with Turkey Meatballs
Chicken with Coconut, Lime & Peanut Sauce
Chicken Cacciatore
French Onion Pot Roast with Cheesy Toasts
Greek Pork and Garbanzo Stew
Hot Links, Red Beans and Rice
Salsa Chicken
Sesame Chicken
40 Clove Garlic Chicken
Black Bean Chili
Mamacita's Mexican Chicken and Dumplings
Tuscan Pot Roast
Lazy Girl Beef Barley Soup
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