Slow-cookin' Chicken

Lemon-Herb chicken

Made: September 2, 2012

Ingredients

- 2 teaspoons finely shredded lemon peel
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried rosemary, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 pounds chicken thighs &/or drumsticks, skinned
- 1/2 cup chicken broth
- Cooked rice (optional)

Directions

- For the rub, in a small bowl, combine the lemon peel, basil, rosemary, garlic, salt and pepper
- Sprinkle rub evenly over chicken, rub in with your fingers
- Place chicken in a 3 1/2 or 4 quart slow cooker
- Pour broth over chicken
- Cover and cook on low-heat for 4 1/2 - 5 hours
- Transfer chicken to a serving platter
- Skim fat from cooking liquid
- Spoon some of the cooking liquid over the chicken
- Sprinkle with extra lemon peel if desired
- Serve with rice (optional)

For just me and Mom, I used 2 legs & 2 thighs for the recipe, but kept the rub amounts the same to make sure they get all the flavor they could get. I was iffy about how much chicken broth was used since it didn't cover my chicken all the way at first, but once it started to cook, all 4 pieces fell into the broth and cooked nicely. The chicken was nice and juicy; but I didn't top with extra lemon peel. Just the broth cookings and served with white rice

(Recipe used: Better Homes and Gardens Hometown Favorites)