Slow-cooked herb chicken with vegetables

This past weekend, I ventured into unchartered culinary territory.

Ever since we got our slow-cooker – probably a year and a half ago, I’ve been trying to come up with different ways to use it. So far, I’ve used it to make vegetable soups, bean soups, and lamb dishes – like the one I posted the recipe for here.

For some reason, I’ve shied away from making chicken in the slow cooker – it just hasn’t sounded appealing to me at all.

This weekend, I decided to give chicken a chance. I had some chicken breasts that had been thawing in the fridge, and I really needed to cook them before they went bad. I also wanted to avoid throwing out some other ingredients – in the spirit of not wasting food. The end-result was actually better than I expected, so I decided to share!

Slow-cooked herb chicken with vegetables

4 chicken breasts, cleaned*
(*Note: If there is interest, I will share in a separate post what I mean by ‘cleaning’ the chicken before cooking it. It involves a little more than just rinsing it with water, and is a tradition passed on by grandmothers and mothers to get rid of any residual ‘chickeny odor’. It really makes a difference in the freshness and flavor of the chicken!)
1/2 lemon
3 russett potatoes, cut into wedges
6 medium carrots, quartered or sliced into circles
2/3 red onion
salt and pepper to taste
1/2 teaspoon allspice
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon allspice
any combination of the following: 1 Tablespoon Dried rosemary, 1/2 Tablespoon dried chives, 1 Tablespoon za’tar (dried thyme/spice mix – can be found at middle eastern/Persian markets)
1 Tablespoon olive oil

Clean the chicken and trim off excess fat.
Once the chicken is cleaned, use your knife to create a couple of grooves in each chicken breast.
Season the chicken with salt and pepper to taste, then the cinnamon, cardamom, and allspice.
Place chicken aside.
Heat a large skillet over medium-high heat and add the tablespoon of oil.
Place the rosemary, chives, and/or za’tar in the skillet and wait until fragrant (about 30 seconds).
(Note: If you have access to za’tar, I really recommend using it here – heating it in the skillet and searing it onto the chicken lets off the most heavenly smell)
Place the chicken breasts in the skillet and cook on first side until light golden brown, about 2 or 3 minutes.

Flip the chicken breasts over to the other side and cook another minute or 2.

Place the chicken breasts in the slow cooker, and squeeze the half lemon on top of them.
Add 3/4 cup of water, and place the potatoes, carrots, and onions on top of the chicken.
Season the vegetables with some salt and pepper.
Sprinkle the almonds on top of the vegetables (Optional – I wanted to try them out in this recipe, but after trying it out, I think next time I’ll skip the almonds. They were a bit too crunchy and distracting).

Set the slow-cooker to cook on Low for 8 hours, cover that baby up, and go about your day!

Come back almost 8 hours later and behold!

The chicken is under there somewhere, I promise. By this point the chicken is cooked to the point that it almost just melts in your mouth.

Serve with a side of rice, or some really nice bread and salad.

Bon appetit!


4 Responses to Slow-cooked herb chicken with vegetables

  1. Pingback: Food in our house: Dr. Jekyll and Mr. Hyde « halistic

  2. sybaritica says:

    Nice spice blend!

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