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Tuesday, May 13, 2014

Slow Cooker Lemon Chicken

3 cups chicken stock
4 cups peeled, cubed potatoes
4 cups carrot chunks
4 cups winter squash (acorn, pepper, butternut)
    peeled, seeded and cubed
2 1/2 to 3 pound chicken
2 lemons, sliced

Grease a six quart crockpot. Pour in stock and vegetables, and place chicken on top. Cook on high for two hours. Turn chicken over and cover with lemon slices. Cook on high for another two hours. Switch to low for one more hour. Remove and slice chicken. Serve with drained vegetables (save the liquid for future use).

Will serve 4 to 6, but if you’re feeding fewer people, the leftovers can be used to make soup the next day. The squash really picks up the lemon flavour.

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