I love a slow cooker dish. Not just in the winter but any time of year. It’s so convenient, it makes mid-week dinners simple and easy. Pop everything in the pot in the morning, serve it up in the evening – Ba-da-bing, ba-da-boom. Done.
It’s great when Alex and I both have gym after work. It means minimal effort and yet still a delicious and nutritious meal. I like doing our meat in the slow cooker every now and then – it makes even the cheapest, tough cuts incredibly tender and juicy.
Chicken, when done in the slow cooker, falls off the bone. It’s so tender and juicy, and extremely versatile – you can change up the flavour just by changing the spices and seasoning. One of my fave chicken slow cooker dishes has to be this lemon and rosemary version. Zesty, herby, and rich, it goes really well with a number of sides, from rice, to cous cous or a salad – whatever you crave or have time to whip up.
It’s definitely worth giving a go – if you fancy something a little more comforting this february, you could always serve it with a creamy mash!
What’s your favourite flavour chicken?
Lemon & Rosemary Slow Cooker Chicken Legs
A zesty, herby, rich chicken dish - the meat literally falls off the bone!
- 2 chicken legs
- 2 tsp all-purpose seasoning
- 1 chicken stock cube crumbled
- 2 tsp dried rosemary or 2 sprigs of fresh
- black pepper
- 1/2 lemon
Place the chicken legs in a bowl. Stab the chicken legs with a knife to pierce the skin. Add the seasoning, stock cube, rosemary and black pepper to the bowl and rub into the chicken.
Cut the lemon in half. Put the chicken into the slow cooker pot, add 175ml water and the lemon and cover with the lid. Put on slow and cook for 7-8 hours.
Remove the chicken legs from the slow cooker, carefully as to keep the chicken legs in tact. Serve with your choice of side. If you fancy gravy, use the liquid from the slow cooker for more of the zesty, citrus flavours.