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For years I didn’t have a crockpot, because all my previous encounters with the technology had been in the early days, before the invention of the removable stoneware crock, and doing cleanup on a piece of kitchen gear that couldn’t be fully immersed in water pretty much negated all of the time and labor saved on the prep and cooking end.

Then one day I looked around in the kitchen department of the local hardware store and saw that things had changed since I was an impecunious grad student, and I was, as they say, enlightened.

This particular recipe is about as mindless as they come, which is a blessing on those occasions when you’ve got a cold, or a deadline, or just a bad case of too much of the daily grind:

Chicken with Onions

Ingredients

  • 4 large onions, sliced thin
  • 5 cloves garlic, minced
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (or more if you like)
  • 4 to 6 split chicken breasts, either bone-in or boneless
  • hot cooked rice (or orzo pasta, or whatever starchy substrate you prefer)

Directions

  • Put the sliced onions in the bottom of the crockpot.
  • Lay the chicken breasts on top of the onions.
  • Add the garlic, lemon juice, and cayenne.
  • Cook 4 to 6 hours on low.
  • Serve over rice or orzo or whatever you prefer