Rhody Recipe: Wholesome Lemon Chicken

Shop local ingredients from a Portsmouth grocer for a crockpot dinner as easy as it is tasty


Cooking healthy doesn’t have to be complicated, especially when you begin with the right techniques and ingredients – and a great place to start is The Green Grocer in Portsmouth. Owners John Wood and Aly Marks-Wood are avid nutrition enthusiasts, stocking only foods without nitrates, GMOs, high-fructose corn syrup, artificial ingredients, and factory-farmed animals, plus they source their products from local vendors whenever possible.  

Stock up on goods from The Green Grocer or your favorite neighborhood health market to make this classic dish with a healthy twist. Traditionally, lemon chicken is pan-seared and incorporates butter and dairy, but in this recipe, the chicken is slow-cooked in a light lemony gravy and can be served with a variety of nutritious sides. It’s one of those set-it-and-forget-it dinners you’ll want to add to your cooking repertoire for its phenomenal flavor and ease of preparing.

Crockpot Lemon Chicken  

2 pounds of boneless skinless chicken thighs or breasts

½ Tbsp organic garlic powder

½ Tbsp organic onion powder

1 large onion, peeled and sliced

1½ cups low-sodium chicken broth

½ cup fresh squeezed lemon juice (about 2 lemons)

Fresh-cracked black pepper

½ tsp table salt, plus more to taste

4 Tbsp arrowroot flour (can substitute cornstarch)

2 Tbsp capers

  1. Place the chicken thighs (or breasts) in the bottom of a slow cooker. Sprinkle all over with onion powder, garlic powder, and fresh-cracked black pepper. Top with sliced onion.
  2. Pour in chicken broth, salt, and freshly squeezed lemon juice.
  3. Slow cook on low for 6-8 hours or on high for 4-6 hours. 
  4. About a half an hour before it’s supposed to finish cooking, transfer about a half cup of liquid from the crockpot into a bowl. Add the arrowroot (or cornstarch) to the bowl and mix until fully dissolved. Pour the mixture back into the crockpot and mix until well combined with the liquid.
  5. Sprinkle with capers and continue to cook another half hour until the gravy has thickened and the chicken is cooked to 165ºF. Taste test, and season with salt (about a half teaspoon) and black pepper as needed. 
  6. Serve over a healthy side, such as barley, farro, or brown rice, and a side vegetable like broccoli, green beans, or asparagus. 

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