Wednesday, May 7, 2014

Slow Cooker Lemon Dill Chicken

This was definitely an easy slow-cooker keeper! Baking a whole chicken in the oven is pretty simple, but being able to toss the chicken in the slow cooker and leave the house is really nice. This chicken was so tender, it was falling apart when I went to take it out of the crock pot. This would be great at any time if the year, but the lemon and dill combination would make a really nice summer time dinner. For some healthy sides, I made brown rice and some steamed broccoli - a great, healthy, balanced meal!

Slow Cooker Lemon Dill Chicken


1 large yellow onion, chopped into 1-inch pieces
2 Tbsp butter, softened
1/4 tsp grated lemon peel
4-5 pound organic free-range whole broiler/fryer chicken
1/4 cup organic chicken stock
4 sprigs fresh organic parsley
4 sprigs fresh organic dill
3 Tbsp fresh lemon juice
1 tsp salt
1 tsp paprika
1/2 tsp dried thyme
1/4 tsp pepper


1. Place chopped onion in bottom of slow cooker. Combine butter and lemon peel in small bowl.

2. Tie legs together with cooking twine and rub whole chicken with butter/lemon peel mixture. Place fresh parsley and dill sprigs in cavity. Place chicken in slow cooker, breast side up, and tuck wings underneath. 

3. Drizzle chicken stock and lemon juice over chicken and sprinkle with remaining dried seasonings. Cook on low for 4-5 hours. 

4. Remove chicken from slow cooker and let stand for 15 minutes before carving.

(Recipe adapted from April/May 2014 issue of Taste of Home magazine)

What are the nutritional benefits of this meal? Chicken is an excellent source of protein and is rich in B vitamins. Brown rice is unrefined, so contains it's original abundance of iron, zinc, manganese, selenium, antioxidants and fiber. Broccoli is packed with vitamins C and K, and is also a good source of folate and calcium. 

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