Yea Mother’s Day!

This is so uncool, but I LOVE my new crock pot (or should I say slow cooker) that B. bought me for Mother’s Day. We made recipes in it all weekend but the tastiest one was called Lemon Chicken with mushrooms. It was incredible! The flavor of the lemon infuses the meat with an incredible moisture and the mushrooms and potatoes that are cooked on top create a wonderful accompaniment. You’ve got to try this, even if you make it in the oven.

Slow Cooker Lemon Chicken with Mushrooms

• One 3 to 4 pound broiler/fryer
• 2 cubes chicken bouillon
• 1 small lemon
• 1/4 tsp paprika
• 3 T minced fresh flat leaf parsley
• 2 medium size or 1 large onion, cut into wedges
• 2 cloves garlic, chopped
• 2 T soy sauce
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 6-12 small yellow finn or yukon gold potatoes, unpeeled
• 6 ounces fresh mushrooms, sliced 1/2″ thick

 Rinse and dry the chicken thoroughly. Put one bouillon cube inside the cavity. Squeeze the lemon, reserving the juice. Put the lemon rinds into the cavity. Put the chicken into the slow cooker, breast side up and sprinkle with paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with salt and pepper. Crumble the remaining bouillon cube and sprinkle it over the chicken as well. Top with the potatoes and mushrooms. Cover and cook on high until an instant read thermometer reads 180 degrees (3 1/2 to 4 1/2 hours).

To serve, discard the lemon halves and portion the potatoes, mushrooms, onions and chicken into shallow bowls or soup plates, discarding the skin and bones. Spoon some of the liquid over each serving.