Lemony Chicken and Potatoes
Serves 2
Cooking Time 2 to 3 hours on Low
Slow Cooker Size 3½ to 7 Quarts
WHY THIS RECIPE WORKS: Moving the classic duo of chicken and potatoes to the slow cooker gave us an easy
yet satisfying dinner for two. We started with a pair of bone-in chicken breasts,
which stayed moist during the long cooking time thanks to the insulation from the
bones. Chicken broth provided a flavorful braising liquid, and a bit of tapioca ensured
that it thickened nicely. To give our spuds a head start on cooking, we microwaved
them briefly. A pat of butter and some minced garlic added richness and depth. Once
the chicken was done, we set it aside and steeped a rosemary sprig in the slow cooker
to infuse our potatoes with earthy, woodsy notes. A spritz of lemon juice and some
lemon zest brightened this simple supper for two. Be sure to use a small sprig of
rosemary or else its flavor will be overpowering. See the sidebar that follows the recipe.
|
12 |
ounces red potatoes, cut into 1-inch pieces |
|
2 |
tablespoons unsalted butter |
|
2 |
teaspoons minced garlic |
|
¼ |
cup chicken broth |
|
1 |
teaspoon instant tapioca |
|
|
Salt and pepper |
|
2 |
(12-ounce) bone-in split chicken breasts, trimmed |
|
1 |
small sprig fresh rosemary |
|
½ |
teaspoon grated lemon zest |
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave potatoes, 1 tablespoon butter, and garlic in bowl, stirring occasionally, until potatoes are softened, about 5 minutes; transfer to prepared slow cooker. Stir in broth, tapioca, ¼ teaspoon salt, and ½ teaspoon pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 2 to 3 hours on low.
2. Transfer chicken to serving dish, remove skin, and tent with aluminum foil. Stir rosemary into potatoes and cook on high until fragrant, about 10 minutes. Discard rosemary. Stir in lemon zest and juice and remaining 1 tablespoon butter and season with salt and pepper to taste. Serve.