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
- 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)
- 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