It’s not that I’m against rotisserie chickens, because they are mighty delicious, I just hate the waste. I haven’t bought one in a long while. HEP would get so crazy with me because I would cut off the breast of the chicken and a little dark meat and call it a day. He would come behind me, like a scavenger in the woods to take the rest of the meat off and have his pre-dinner snack.
I can’t do chicken fat and I can’t stand the thought of chicken skin. No, I don’t eat chicken wings, if you were wondering. The thought literally makes me gag. There are just some things that gross me out more than others.
So, in the interest of not wanting to waste, I love to use just boneless, skinless chicken breast. But, that can be so boring. While we only eat chicken maybe once a week, I don’t like the same old song and dance. I have only now come to realize that some people eat chicken 4-5 times a week. I need to get in touch with their creative sides.
I can’t give up my summer of lemon flavors yet, so this is loaded with the fresh flavor of lemony goodness.
Pretty, right? And delish! And the stock you will get from this is amazing. Use some to drizzle over the top of your chicken and reserve the rest. You can freeze it or do what I did and make chicken soup a couple of nights later on in the week. It couldn’t be easier.
- 2 pounds of boneless, skinless chicken breasts
- 2 lemons, sliced
- 1 sprig each, thyme, rosemary, oregano
- 1 teaspoon salt (less or more depending on type of stock)
- ½ teaspoon freshly ground black pepper
- 5 cups low sodium chicken stock
- Slice lemons into rounds and layer on the bottom of the slow cooker
- Place chicken on the top of the lemons
- Add remaining ingredients
- Set on low for 5 hours and keep warm until ready to serve or refrigerate immediately
- Strain stock and reserve for a later use