Crockpot Slow Cooker Lemon Chicken w/potatoes and mushrooms



Serves 6

One 3 to 4 lb broiler/fryer

2 cubes chicken bouillon

1/2 large lemon or 1 small lemon

1/2 teaspoon paprika

3 tablespoons minced fresh flat-leaf parsley

2 medium -size or 1 large onion, cut into wedges

2 cloves garlic, chopped

2 tablespoons soy sauce

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

6 to 12 yellow finn or yukon gold potatoes, unpeeled

6 oz fresh mushrooms, sliced 1/2 inch thick

Rinse and dry the chicken thoroughly. Reserve the giblets and neck for another use. Cut off any lumps of fat. Put one bouillon cube inside the cavity. Squeeze the lemon, reserving the juice. Put the lemon rinds in the cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with salt and pepper. Crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes and mushrooms. Cover and cook on High until an instant-read thermometer inserted into the thickest part of the thigh registers 180. 3 1/2 to 4 1/2 hours.

To serve, discard the lemon halves and portion the potatoes, mushrooms, onions and chicken into shallow bowls or soup plates, discarding the skin and bones. Spoon some of the liquid over each serving.