Just set six big chicken breasts in the slow-cooker in an adaptation of the whole-chicken recipe Edmund used the other day. I plan on using the extras from dinner for subsequent meals of chicken pasta and a Greek feta pie. Here is how it goes:
- 6 boneless, skinless chicken breasts, washed and patted dry
- 1 large onion or 2 small ones, finely sliced
- 2 Tbsp (30 mL) extra virgin olive oil
- Juice of 2 lemons and grated zest of one (I use Meyer lemons, they have a nice sweetness)
- 1/2 tsp (3 mL) Kosher salt
- 2 Tbsp. (30 mL) fresh parsley, chopped
- 1/2 tsp (3 mL) dried basil
- 1/3 tsp (2 mL) paprika
- Place the sliced onion in the bottom of the slow-cooker.
- Mix the olive oil with the herbs and spices, and brush over the chicken breasts. Place the chicken over the onion in the slow-cooker.
- Sprinkle the parsley over the chicken, squeeze the lemon juice, and pour the rest of the mix of oil and herbs over everything.
- Cover and cook on Low for
6-7edit: 4 to 6 hours or on High for 2 to 3 hours.
- Pull the chicken out and thicken the sauce on High with the juice of a third lemon and 3 to 4 Tbsp (45-60 mL) flour whisked in. Serve with pasta, mashed potatoes, or rice.
Edit: Adjusted cooking times, added sauce instructions.