It’s time to pull out the trusty slow cooker again for this deliciously good dinner dish that is perfect for a low maintenance meal. While lemon chicken is obviously a classic, this slow cooker version takes away any chance of messing it up thanks to the super easy method.

All you need to do now is pan-fry the chicken and throw it all in the bowl of the slow cooker before switching it on and forgetting about it. Don’t forget to serve it over a bed of fluffy mash and some pan-fried veggies and you’re good to go!

Ingredients

• 2 tablespoons plain flour
• 6 chicken thigh cutlets
• 1/4 cup olive oil
• 1 brown onion, thinly sliced
• 400g baby mushrooms
• 1/2 cup chicken style liquid stock
• 1 teaspoon lemon rind
• 2 teaspoons finely chopped fresh tarragon leaves
• 1 1/2 tablespoons lemon juice
• Mashed potatoes, to serve
• Baby carrots, to serve
• Steamed broccolini, to serve

Method

1. Place flour in shallow plate and season with salt and pepper. Add chicken and toss to coat. Shake off excess. Reserve flour.
2. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook chicken in 2 batches, for 4 minutes each or until well browned. Set aside on a plate.
3. Discard oil and wipe pan clean. Heat remaining 1 tablespoon oil in same pan over medium-high heat. Cook onion and mushrooms, stirring for 5 minutes or until browned. Sprinkle over reserved seasoned flour. Cook, stirring, for 1 minute. Add chicken stock, rind and tarragon and stir to combine. Transfer to a 5.5L (22 cup) slow cooker. Arrange chicken on top. Cover and cook on low for 4 hours. Stir in lemon juice and season.
4. If you prefer a thicker sauce. Set chicken aside. Strain sauce into a large frying pan. Bring to the boil over high heat. Boil for 3 minutes or until sauce thickens. Serve with mashed potatoes, baby carrots and steamed broccolini.