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Slow Cooker Lemon And Garlic Chicken

Slow Cooker Lemon And Garlic Chicken

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INGREDIENTS

  • 1 whole chicken (based on the size of your slow cooker – a 1.3kg chicken should just about fit into a 3.5L slow cooker – while a 6.5L would probably fit a 2kg chicken)
  • 4 lemons
  • 10 garlic cloves divided (8 whole and 2 halved)
  • 4 sprigs rosemary
  • Salt
  • Pepper

INSTRUCTIONS

  • Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
  • Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
  • Season all sides of the chicken with salt and pepper.
  • Remove both ends of a lemon, cut in half to create very thick slices.
  • Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
  • Put the chicken in the slow cooker.
  • Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
  • Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
  • Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).

Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
Enjoy!
Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes

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Ingredients

  • 1 can (20 oz) sliced pineapple, drained, juice reserved
  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 12 maraschino cherries, cut in half

Directions

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet.
Serve warm!!

Source: Pineapple Upside-Down Cupcakes
Slow-Cooker Barbecued Ribs

Slow-Cooker Barbecued Ribs

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Cooking Info Tools

Measuring Guide
Slow Cooking Conversions

Ingredients

  • 3 1/2 pounds pork loin back ribs
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons liquid smoke
  • 2 garlic cloves, chopped
  • 1 medium onion, sliced
  • 1/2 cup cola
  • 1 1/2 cups barbecue sauce

Directions

Spray inside of 4- to 5-quart slow cooker with cooking spray.
Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer.s directions for layering ingredients and choosing a temperature.

Tips

(Total time will vary with appliance and setting.)

Ribs go great with deli coleslaw, biscuits and frosty mugs of beer.

Spraying the inside of the slow cooker with cooking spray makes cleanup a snap.

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