December 13, 2023
The slow cooker is your time-saving friend all year long. Especially during the end of year holiday rush. You eat and feel better when meals are homemade. Attend holiday events and join shoppers knowing that this Lemon Apple Butter Chicken awaits you at home.
A quick sear of bone-in chicken thighs and a whisk of a simple sauce and five hours later dinner is served. The recipe makes a tasty sauce which complements a creamy starch side like rice, polenta or mashed potatoes.
Chicken cooked on the bone is more flavorful and meat shrinks less than with boneless varieties. Chicken thighs cooked in the slow cooker are meltingly tender and tasty, absorbing sauce flavors well. Seared chicken skin is no longer flabby, but more like roasted chicken if sauce is concentrated at the underside, as in this dish.
File this entree under Easy Chicken Dinners. Happy holiday season to all.
Lemon Apple Butter Chicken
recipe by Michele Humlan, The Good Eats Company
makes 4-8 servings (one or two chicken thighs per person)
ingredients
eight bone-in skin on chicken thighs, trimmed of excess skin
kosher salt
finely ground white pepper
1 ½ tablespoons neutral oil like canola
¾ cup apple butter
¼ cup fresh lemon juice
2 tablespoons worcestershire sauce
one large clove garlic, zested on microplane grater
optional garnishes : fresh parsley, thinly sliced lemon
directions
- Season room temperature chicken thighs with kosher salt and pepper, skin side only.
- Heat large heavy skillet over medium high heat and add oil once hot.
- Without crowding pan, in two batches sear thighs skin side down until golden, 2-4 minutes.
- Place chicken snugly into large slow cooker crockery insert, skin side up.
- Whisk together remaining ingredients and pour over chicken, using spatula to cover all surfaces.
- Cook on low heat for 5 hours.
- Some sauce will be absorbed as chicken settles for 15 minutes.
- Spoon sauce over servings, preferably with a good base like rice, polenta or potatoes.
- If desired, garnish with lemon slices and parsley.
- Entree may be made 1-2 days ahead, but skin will be of best quality on the day made.
It was delicious! Thanks for another yummy recipe!
Thank you for reading and making, Cheryl! I think of your fabulous Lakeside shop as I display the mid-century holiday treasures draped with tiny lights.
Another spectacular bite from Chef Michele. Delicious!
Why, thank you! I love sharing comfort food