Crockpot Lemon Caper Chicken
When the weather turns chilly, crockpot recipes are my go-to source of comfort food. Seriously, what's better than the scent of meat and spices wafting gently through your home all day long, getting your taste buds primed for the evening meal? Here's a recipe to kick off crockpot season for you this year!
CROCKPOT LEMON CAPER CHICKEN
Whole chicken, giblets removed
1/2 tsp dried oregano
3 cloves garlic, minced or pressed
1 yellow onion
1 1/2 Tbsp capers
Season the outside of the chicken with salt, pepper, oregano, and garlic.
Cut the onion and the lemons into large chunks.
Place the onion and half of the lemon chunks in the bottom of the slow cooker.
Place the chicken on top, then add the rest of the lemon chunks and the capers.
Cook on low for 6-8 hours or on high for 3-4 hours.
Once cooking time is finished, turn off the slow cooker and open the lid to allow heat to dissipate for a few minutes.
Remove the chicken carefully onto a plate or platter. It will be very hot—I suggest using tongs.
Using a carving knife and grill fork, remove the meat from the bones and skin. Divide carved/shredded chicken into four portions.
You may want to save the bones and skin in the refrigerator to make bone broth. If not using within a few days, store in an airtight container in the freezer.
Serving suggestion: serve chicken with roasted sweet potatoes (dice about 1 lb of sweet potatoes, toss with olive oil, salt and pepper, and roast for 30 minutes at 400ºF) and wilted kale (chop 2 bunches and wilt it in the slow cooker juices for 3-4 minutes at the end of the cooking time).
#21dayfix container counts: 8 red of chicken, divided into 4 servings = 2 red per serving. If the suggested side dishes are also divided into 4 servings, the kale = 1 green per serving and the sweet potatoes = 2 yellow per serving.