Close
Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Active Time:20 minsTotal Time:3 hrs 20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:3 hrs 20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2smallyellow onions, divided2largelemons, divided½cuplow-sodium chicken broth, divided1largered bell pepper, chopped3clovesgarlic, chopped1(2 inch) piecefresh ginger, peeled and coarsely chopped1tablespoonsmoked paprika1teaspooncayenne pepper¾teaspoonsalt, divided2tablespoonsextra-virgin olive oil1(4 pound)chicken, giblets removed
Cook Mode(Keep screen awake)
Ingredients
2smallyellow onions, divided
2largelemons, divided
½cuplow-sodium chicken broth, divided
1largered bell pepper, chopped
3clovesgarlic, chopped
1(2 inch) piecefresh ginger, peeled and coarsely chopped
1tablespoonsmoked paprika
1teaspooncayenne pepper
¾teaspoonsalt, divided
2tablespoonsextra-virgin olive oil
1(4 pound)chicken, giblets removed
DirectionsSlice 1 onion and 1 lemon into thick rounds; spread in an even layer in a 6-quart slow cooker. Chop the remaining onion and juice the remaining lemon; transfer to a blender. Add 1/4 cup broth, bell pepper, garlic, ginger, paprika, cayenne and 1/2 teaspoon salt. Puree until very smooth, about 1 minute. Transfer 1/4 cup of the sauce to a small bowl and whisk in oil. Refrigerate until needed.Add chicken to the slow cooker. Pour the remaining sauce over it. Swirl the remaining 1/4 cup broth in the blender to get all the remaining sauce; pour over the chicken. Cover and cook until an instant-read thermometer registers 165°F when inserted in the thickest part of the meat without touching bone, about 3 hours on High or 6 hours on Low (see Tip).Position rack in upper third of oven; preheat broiler to high. Carefully transfer the chicken to a broiler-safe baking pan or cast-iron pan (discard remaining cooking liquid). Brush with the reserved sauce. Broil until starting to lightly brown, 5 to 8 minutes.TipSlow cookers get their magic from utilizing trapped hot air to cook what’s inside. Opening the lid releases heat and moisture and, ultimately, slows the cooking process down. Each time you lift the lid, it can take the slow cooker up to 30 minutes to return to temperature—so no peeking!Originally appeared: EatingWell Magazine, April 2022
Directions
Slice 1 onion and 1 lemon into thick rounds; spread in an even layer in a 6-quart slow cooker. Chop the remaining onion and juice the remaining lemon; transfer to a blender. Add 1/4 cup broth, bell pepper, garlic, ginger, paprika, cayenne and 1/2 teaspoon salt. Puree until very smooth, about 1 minute. Transfer 1/4 cup of the sauce to a small bowl and whisk in oil. Refrigerate until needed.Add chicken to the slow cooker. Pour the remaining sauce over it. Swirl the remaining 1/4 cup broth in the blender to get all the remaining sauce; pour over the chicken. Cover and cook until an instant-read thermometer registers 165°F when inserted in the thickest part of the meat without touching bone, about 3 hours on High or 6 hours on Low (see Tip).Position rack in upper third of oven; preheat broiler to high. Carefully transfer the chicken to a broiler-safe baking pan or cast-iron pan (discard remaining cooking liquid). Brush with the reserved sauce. Broil until starting to lightly brown, 5 to 8 minutes.TipSlow cookers get their magic from utilizing trapped hot air to cook what’s inside. Opening the lid releases heat and moisture and, ultimately, slows the cooking process down. Each time you lift the lid, it can take the slow cooker up to 30 minutes to return to temperature—so no peeking!
Slice 1 onion and 1 lemon into thick rounds; spread in an even layer in a 6-quart slow cooker. Chop the remaining onion and juice the remaining lemon; transfer to a blender. Add 1/4 cup broth, bell pepper, garlic, ginger, paprika, cayenne and 1/2 teaspoon salt. Puree until very smooth, about 1 minute. Transfer 1/4 cup of the sauce to a small bowl and whisk in oil. Refrigerate until needed.
Add chicken to the slow cooker. Pour the remaining sauce over it. Swirl the remaining 1/4 cup broth in the blender to get all the remaining sauce; pour over the chicken. Cover and cook until an instant-read thermometer registers 165°F when inserted in the thickest part of the meat without touching bone, about 3 hours on High or 6 hours on Low (see Tip).
Position rack in upper third of oven; preheat broiler to high. Carefully transfer the chicken to a broiler-safe baking pan or cast-iron pan (discard remaining cooking liquid). Brush with the reserved sauce. Broil until starting to lightly brown, 5 to 8 minutes.
Tip
Slow cookers get their magic from utilizing trapped hot air to cook what’s inside. Opening the lid releases heat and moisture and, ultimately, slows the cooking process down. Each time you lift the lid, it can take the slow cooker up to 30 minutes to return to temperature—so no peeking!
Originally appeared: EatingWell Magazine, April 2022
Rate ItPrint
Nutrition Facts(per serving)256Calories12gFat6gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
