remember how i like to hide vegetables in my cooking to get the extra nutrients, fiber, antioxidants, etc. into my family? this was an excellent way to repurpose the previous night's roasted squash as the base for a sauce for my side dish of rotini. who doesn't like their chicken with a little noodle? am i right? read on for the complete recipe. it was so good, i dug in before i took a picture of the finished product... sorry!
slow cooker lemon garlic chicken
this recipe could easily be altered for an oven - just budget a minimum of 1.5-2 hours, depending on the size of your bird.
- 3-4 lb. whole chicken, giblets removed, rinsed, and patted dry
- 2 C water
- 2 t instant chicken bouillon
- 2 T minced garlic
- 4 T lemon juice
- 2 t thyme - this herb compliments lemon very nicely
- 2 t parsley
- 2 t garlic salt
- 1 t peper
- as mentioned, removed giblets, rinse, and pat dry the bird
- place into your crock pot
- heat water briefly and add in bouillon, minced garlic, lemon juice and pour over bird
- now add seasonings to bird; if you added them before the liquids, they would just wash off
- set the crock pot on low for 8-10 hours, or on high for 4-5
- i highly recommend using fresh lemons for their juice and to add the slices into the crock while cooking, but i rarely keep them on hand so bottled lemon juice is my go-to for this recipe.
i find i "match" my side dishes to the main dish, using as many similar tastes, like herbs and seasonings to help tie the meal together. you could very easily make this without already having leftover squash or using another vegetable mash like potatoes or carrots. it did make preparation a lot quicker, though. you could make this with a roux, too; but as i mentioned early on, i like "hiding" vegetables and this is a perfect opportunity to do so.
- 1/2 an acorn squash, roasted or steamed
- 1/2-3/4 C milk
- 1/2-3/4 C liquid from crock pot
- 1 T butter
- same seasonings as bird, but in your desired amount
- 8 oz. noodle of your choosing - minihe picked rotini although i was thinking penne
- boil noodles according to package directions, but just until al dente - you will finish cooking them with the addition of the sauce
- while that is going, mash your squash
- mix together squash, liquids, and seasonings in a large 2 cup measuring cup or small bowl
- drain noodles
- add sauce and cook down until reduced to your desired thickness - i think it took mine only 2 minutes
- add butter and serve immediately