Friday, March 23, 2012

Slow-Cooked Chicken Drumsticks with Lemon & Herbs

Sometimes I come up with a recipe that when I'm done making it, I am absolutely giddy about sharing it with you. I literally have to restrain myself from rushing to the computer to type up a blog post! (Ummmm, doing the dishes first is usually a good idea!) This is one of those recipes! We had it for dinner last night. I know all of you are going to love it!

First, it tastes great. The flavor of the lemon and herbs is just perfect. (It seems like a lot of herbs, but trust me, it's perfect.) Second, it's made in the slow cooker. We love our slow cookers! Third, it's super easy to make. Mix and dump. That's all you have to do. Fourth, it's kid- and husband-approved. Your whole family will love it -- mine did! In fact, it would be great for guests! And finally, it's one of my Quick Start recipes. Absolutely simple and basic ingredients. No soy oil or lecithin in sight!

My favorite part about this recipe is the sauce that is made in the bottom of the slow cooker from the lemon, herbs and drippings. So delicious! Make sure to serve the sauce over rice or some other pasta or grain to soak up every drop.

You could also make this recipe with other cuts of chicken. If you use breasts, just keep in mind that breasts cook very quickly and have the tendency to dry out in the slow cooker, so adjust your cooking time accordingly.

This recipe would double (or even triple, if your slow cooker is big enough) very easily. Buy the huge family pack of chicken drumsticks and cook all of them! You will love the leftovers!


Slow-Cooked Chicken Drumsticks with Lemon and Herbs
Source: MSPI Mama
 
6-8 skinless chicken drumsticks
1 lemon
1 tbsp. olive oil
2 tbsp. Italian seasoning
2 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
 
Pat chicken drumsticks dry with a paper towel and arrange in the bottom of a 6-quart slow cooker.

Zest and juice the lemon into a small bowl. Add the remaining ingredients to the bowl and whisk together. Pour the mixture over the chicken drumsticks. Use a spatula (or your fingers!) to evenly coat all sides of the chicken. Place lid on slow cooker and cook on low for 8 hours or on high for 4 hours.
 
Tip: Drumsticks can be an absolute pain to skin! Don’t worry about completely removing the skin, just make sure you have it pulled back enough to expose the meat to the herb mixture. Once the chicken is cooked, you can easily remove the remaining skin.
 
Quick Start with MSPI Mama: This is one of my Quick Start recipes.

5 comments:

Sheila said...

Looks delicious! Can't wait to try! BTW, I put your button in a blog post earlier this week. :-)

Phil and Amber said...

Sounds super yummy so I'm making it for tonight's dinner! I didn't have a lemon, but I had lemon pepper so I just subbed that for the S&P and added a little refrigerated lemon juice...hopefully it turns out just as great as yours did.

Anonymous said...

Found this recipe (and your blog) this week - turned out absolutely delicious!! I was worried it would be too dry since not a lot of liquid goes into the slow cooker, but that is absolutely not the case.

Please keep posting recipes! - not very many blogs out there for those of us avoiding dairy but not meat (in my case it's severe lactose intolerance).
-Erin

Mommyof3 said...

I was hesitant about chicken drumsticks, since in the past when I've baked them they turned out rubbery. Anyhow, slowcooking them in this simple herb recipe was great! Super-easy and the chicken fell off the bone! I will certainly be making this again and again! Thanks so much for your blog; it's been a rough diet adjustment and this makes it easier.

Lisette said...

It's delicious!