Roasted Herbed Chicken with Lemon Slow Cooker Recipe From Crock-Pot

Peach surprised me by giving me a new Crockpot for Christmas!

Woo-hoo! 

I have been wanting/needing a new one for a while and this is the perfect kind of gift for me. Sensible and allows me to create
more of something I love - 
FOOD!

This is my new crockpot:

Photo courtesy of crock-pot.com

I love that it has the four typical time settings and shift to warm when done. I can put dinner together in the morning and come home to a warm meal that is cooked to perfection! It is also a great size for my family to have dinner and leftovers for Peach to take to work. (Do ya think that is why he really gave it to me - so he could have delish leftovers all the boys would be jealous of? Hmmmmm.)

Thank you Peach!

The picture they have online is not the same one as on the box - but still looks oh, so tasty!

 The mice issue made me wait a while to even get this baby out of the box because I was so obsessed preoccupied with getting the house sanitary again.

And here is the link so you can try it as well (photo courtesy of crock-pot.com):

Roasted Herbed Chicken with Lemon Slow Cooker Recipe From Crock-Pot

The smell of rosemary, lemon, chicken, and of course - Buttah is already tantalizing our senses.

This is what it looked like when I put it together this morning. (The chicken is hiding under all of the yummy veggies because I just used 3 chicken leg quarters as that is what I had on hand.)

 I am so excited to try it!
Addendum: After trying this recipe, there are quite a few changes that I will make next time.  I would use only chicken breast, even if it is skin on.  The meat was succulent and literally falling off of the bone - but there were a LOT of bones to deal with - tough when feeding little princesses.  Also, I will slice the lemon and layer slices directly on the chicken.  The lemon juice ended up soaking into all of the veggies ending up with an unwelcome surprise citrus kick with each veggie bite.  I will also probably layer the potatoes, then chicken, then veggies for better flavor - but that might dry out the chicken.  Overall, I will definitely try this recipe again - but to quote the bean "Mom, next time I think you should not follow the ingredient (she meant recipe) and just do it your way.  It always turns out yummy when you do it your way."  And THAT is why I will try it again.  She made me feel great and I want to prove her right. :)

Here is the full recipe for all ya'll:

Roasted Herbed Chicken with Lemon

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Cook Time

7-8 hours on LOW
4 hours on HIGH

Slow Cooker

4 - 4.5 Quarts
5 - 5.5 Quarts
6 - 6.5 Quarts

Ingredients

1 whole chicken, 2 to 3 pounds

1 lemon, cut into wedges

2 tablespoons fresh rosemary

10 cloves garlic

1/4 cup white wine or chicken broth

1 small pat butter or margarine, melted

small red potatoes, qty as desired, cubed

fresh green beans, qty as desired

salt and pepper, to taste

Directions

1. Clean the chicken and pat dry.
2. Add chicken to the stoneware.
3. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt and pepper as desired.
4. Add the garlic, wine, and red potatoes to the stoneware.
5. Add the green beans on top of the potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the top of the chicken with lemon wedges as desired.
6. Cook on High 4 hours, or on Low 7-8 hours.

Disclaimer on Recipes:

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

I must be hungry...

Ya'll know I love to cook - - - And boy, do I have a lot of blog catching up to do. Check back a bunch in the next couple of days for the how to's for these tasty morsels:

Cranberry Orange Relish * Salmon Cakes * Orange Chicken with Cranberry Relish * Asparagus Mimosa * Chicken Pesto * 
Sweet Potato Chicken * Asparagus & Ham Roll-ups 
* Giant Cupcake *

Drooling yet? Em... I need a snack... caramel popcorn sounds just right :)

Look What's Cookin

Creamy Asparagus Soup, with Sweet Potatoe Fries, Gourmet Burgers, and a Salad

I've been wanting to make this soup for a while. We love asparagus around here and I could eat

soup for every meal - really. I can't take credit for the recipe - found it here online. And since I didn't - and wouldn't - change anything about it,

it is important to give credit where credit is due. Excellent Soup Elise! and pretty easy to boot!

It was also adapted from a recipe in Gourmet Magazine - over which I actually took some time

to mourn when it's death was announced this last fall. However, the latest and last cook book, Gourmet Today, recently hit the shelves and is sure to become hard to get! **I am definitely hoping for this one from Santa!**

Creamy Asparagus Soup Recipe

INGREDIENTS

• 2 lbs asparagus
• 1 large yellow onion, chopped
• 3 Tbsp unsalted butter
• 5 cups chicken broth
• Leaves of 2 sprigs of fresh thyme
• 1/3 cup heavy cream
• 1 Tbsp dry vermouth
• A squeeze of fresh lemon juice
• Salt and pepper

METHOD

1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. Serves 4-6.

Adapted from a recipe in Gourmet magazine.

Now you know that looks good! I loved the thyme and the bright flavor the citrus added. So very yummy! Oh - and p.s. - I realized that I did change the recipe - no vermouth for me.

Wouldn't know if it made a difference or not - never going to know. Delish to the last spoonful!

The meatballs are baked, not fried and were just this lazy cooks cheating way of satisfying my husbands need to have meat with just about every meal. :) They are a super easy way to get the burger flavor with much less work.

Baked Hamburger Meatballs

1-2 lbs ground burger

3-5 teaspoons Grill Mates Montreal Steak Seasoning

1 dash (or 5) Garlic Powder

1 dash onion powder

1 egg

Pre-heat oven to 425. Mix meat and spices until incorporated. No need to roll in balls. Simply grab in rounded tablespoon chunks and place about 1 inch apart on a jelly roll pan (cookie sheet with sides). If you use a regular cookie sheet, you'll end up with a 'smoky' meatballs from the drippings combining with a very hot oven! But if that's what you're going for, and you just love to get in there and scrub out your oven, by all means, use a cookie sheet.

Bake for 25-35 minutes. I like mine crispy on the outside, so I let them cook as long as I can before Mr. Peach comes to peek and pulls them out with out even asking me first.

Sweet Potato Fries

Yes, I love these! As fast and easy as other 'prepared' stuff from the store - but soooooo much better for you! How can one go wrong with that? Besides, do as my lovies do and smother them with sour cream. All of the sudden, not so great for ya. But I have to admit, Mr. Peach did stumble on to something there.

Total time in the kitchen? 40 minutes.