A Year of Slow Cooking: Tangy Lemon Chicken Slow Cooker Recipe

I've been watching Mad Men. It took a long time to get into the show--- a good 9 episodes into the first season before I really started looking forward to the next show. It would be on in the background, and I'd half-watch -- instead I was mostly folding laundry or goofing around on the internet. And then I got completely hooked.

Betty would make this chicken. And Don and her kids would eat it, and then lick the plate. She might just sit and watch though (and drink. she drinks a lot...) because she knows how she made it. Although the ingredients work and the chicken tastes amazing, and her kids and husband are clamoring for more, she just smiles that slightly impish smile and sits back to watch.

The inspiration for this chicken comes from a freezer full of chicken legs and a box of Lemon Jello and a sleeping baby who wouldn't allow me to get to the store. I had to make do; and I'm so glad I did. Adapted from CopyCat Recipes Sunshine Chicken and that from the KRAFT website --- this chicken is sweet, tangy, and very (very) surprising.

The Ingredients.
serves 4-6

3 to 4 pounds chicken parts (I used frozen legs and a few breast halves)
1 (6-ounce) box Lemon Jello powder
3 tablespoons melted butter
1 tablespoon prepared Dijon mustard
1 tablespoon dried minced onion flakes (or one tiny onion, finely diced)

The Directions.

Use a 4 to 6 quart slow cooker. I used a 4-quart for this one, and didn't brown the legs beforehand. The color on the chicken you see up above came only from slow-cooking. If you prefer more of a brown color, or more texture, go ahead and brown beforehand.?
My chicken was frozen solid, too. If you have thawed chicken, shave about 90 minutes off of the cooking time.
Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. This isn't liquidy at all--- it's sort of a combo between paste and playdough. Smear this onto your chicken the best you can.
Cover, and cook on low for 6 to 8 hours. I cooked our chicken on low for exactly 7 hours, then kept it on the warm setting for another 2 hours.
Serve with mashed potatoes, or rice pilaf and something green.

Sit back and watch your family go nuts.

The Verdict.

I decided when I threw everything into the pot that this dinner could go one of two ways: it'd either rock or be an epic fail. Adam and the kids LOVED it. They all had seconds. I ate a good amount, but not as much as they did-- I liked it, but couldn't quite get over how I made it.

I will make this again; it's already been requested. I used full sugar Jello, but would imagine the sugar-free would work the same exact way. We had granola bar Rice Krispie Treats for dessert.?

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Fall has officially begun (although we're in shorts, today...) and if you need some Fall Friendly slow cooker dishes, this post will be good inspiration for you. Enjoy your weekend!


Lisa has been working hard on the giveaways --- we have a bunch posted over there! Go check them out, and get a good start on your Holiday lists!

Source: http://crockpot365.blogspot.com/2012/09/tangy-lemon-chicken-slow-cooker-recipe.html

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