Slow Cooker Pulled Lemon Chicken

I had all four of my wisdom teeth extracted, and after three days of soft food I was tired of soup and craving meat. I didn’t want to risk the dreaded dry socket so I made a compromise – I’ll stew whatever protein so soft that I’d be able to essentially slurp it up. So of course it was the slow cooker to the rescue.

This was a typical “make it up as you go” solution so unfortunately I didn’t measure everything, but I’ll try and estimate what I probably used.

  • 2 large chicken breasts
  • 2 cups chicken stock
  • ½ cup white wine
  • ½ cup lemon juice
  • 3-4 cloves garlic, crushed
  • ½ tsp dried oregano
  • ¼ tsp dried basil
  • ¼ tsp powdered rosemary
  • pinch nutmeg
  • 1 Tbs extra virgin olive oil
  • Lots of capers

Pan sear the chicken breast so they’re brown on all sides. Remove them from the pan and deglaze it with the white wine, then add in the lemon juice, chicken stock, herbs, and garlic. Boil for a few minutes.

Place the chicken breast in the slow cooker and pour the liquid mixture over it. Add in the olive oil. Set the slow cooker to low and cook for 6-8 hours. *Note: When I made this I prepared it the night before, so the chicken marinated overnight, which probably lead to an even more tender outcome.

Remove the chicken from the slow cooker and place on a cutting board. Take however many capers you want to use and put them in a ramekin, and pour juice from the crock pot on them just to cover to warm them up. Make a basic roux in a sauce pot and then add the juice from the crock pot (you can use a baser to suck it from the bottom to avoid too much oil & fat.) I did about 2 TBS butter to 2 TBS flour to 2 Cups juice – not quite thick enough to be considered gravy.

Fork-shred the chicken and serve it over mashed potatoes. Make them however you like – I’d suggest throwing in some ricotta to give it an extra bit of flavor. Pour the thickened sauce over both and top with the warm capers.

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