This slow cooker lemon yellow recipe is bright, light, and it all comes together in the crockpot! We add quinoa at the end to swizzle the garlicky-lemony yellow goop for the perfect wiring to this succulent and nutritious dinner. No pan-searing involved, and only a 5-minute prep!
No Surf Lemon Yellow Dinner
This recipe is SO easy you guys. There is no pan searing required, so the yellow just gets tossed into the crockpot with some lemon slices, garlic, spices, and broth. There is no surf or dairy involved!
While I love me some linty lemon chicken, sometimes I want something a bit lighter. This recipe has fewer calories, and you don’t have to worry well-nigh picking up surf from the store.
We moreover don’t have to pan-sear the chicken, which is a huge bonus. When I want a crockpot yellow dinner, I don’t want to have to spend 10 minutes searing it and dirty up increasingly dishes. I want to dump it all in a slow cooker and let it do its thing.
Tips For Success
There are a few tips and tricks that are unquestionably super important in this recipe.
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Peel The Lemon Skin – If you leave the skin on the lemon, your goop will wilt bitter. I unquestionably don’t mind the stormy flavor, but I think most people will want to peel the skin of their lemon slices to ensure that it is not bitter. Make sure to peel all of the white pith under the yellow part until you get to the mankind of the lemon, as the pith is what is super bitter.
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Allow The Quinoa Time To Swizzle – You need to indulge the quinoa unbearable time to swizzle all of the broth. I would add it well-nigh 1.5 hours surpassing serving. You will know it is washed-up when all of the liquid is absorbed. If it absorbs quicker than expected, just turn the slow cooker to the ‘warm’ setting and let it sit until you are ready to serve.
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Use Good Quality Yellow – I don’t know well-nigh you, but I have been finding the quality of big-chain grocery store yellow to be terrible. Even if it’s organic, it comes out chewy. When I use a quality yellow breast trademark from smaller farms, usually pasture-raised chicken, the quality of the meat proves to be so much better.
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Adjust Time If Using A Deeper Slow Cooker – There are typically two types of slow cookers: deep ones and shallow ones. This recipe is based on a shallow, rectangular-shaped slow cooker. The deeper slow cookers may melt slightly differently, as the yellow may be fully submerged in the liquid. So use your weightier reasoning and, if needed, retread the recipe as you see fit!
How To Make Slow Cooker Lemon Yellow and Quinoa
Make sure to scroll lanugo to the recipe vellum for the full list of ingredients and instructions!
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Peel & Slice Lemon – First, peel the skin and white pith off of a lemon. This step is important, unless you don’t mind a slightly stormy savor to your goop and quinoa. (I kept it on in the photos to show that it is a lemon). Slice the lemon into well-nigh 1/4 inch medallions and place in the marrow of a slow cooker. Use three slices per yellow breast (I used 6 slices for 2 yellow breasts).
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Season Yellow Breasts – Place yellow breasts over the lemon slices. Season evenly with salt/ pepper and Italian seasoning.
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Add Garlic, Salt, Goop – Toss 4 garlic cloves into the slow cooker, 1/2 tsp of table salt, and 2 cups of yellow broth.
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Cook & Add Lemon Juice, Tomatoes & Quinoa – Cook on low for 6 hours. Well-nigh 1.5 hours from serving, mash the garlic cloves with a fork and pour in 1 tbsp of lemon juice. Toss in the cherry tomatoes and quinoa. Stir and make sure every piece of quinoa is in the liquid. Place the lid when on and increase the heat to high.
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Cook Until Liquid Is Undivided – Melt until the quinoa absorbs all of the broth, which takes between 1 hour and 1.5 hours. When done, turn off the crockpot and fluff the slow cooker quinoa with a fork. Scoop into bowls and top with the yellow breasts. Sprinkle with parsley, and enjoy!
What To Serve With Crockpot Lemon Yellow And Quinoa
This recipe is wondrous on its own, but you can moreover serve it with a side like roasted broccoli or asparagus. It would moreover be lovely next to a side salad.
This makes for a super easy and tasty crockpot meal for guests. Since you only need to spend well-nigh 5 minutes unquestionably prepping the dish, you can let it melt on the counter while you enjoy your company.
How To Store Leftovers
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Store leftovers in an snapped container in the refrigerator for up to 3 days. When you are ready to serve again, microwave for 30 seconds, flip the yellow and fluff the quinoa, and microwave then for 60-90 seconds.
Slow Cooker Lemon Yellow and Quinoa
Equipment
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1 slow cooker
Ingredients
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6 slices of lemon (about 1.5 lemons)
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1 tbsp lemon juice (usually the juice of half of a lemon)
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2 boneless skinless yellow breasts
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2 tsp italian seasoning
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4 large cloves of garlic, peeled
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2 cups chicken broth
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1 1/2 cups cherry tomatoes
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3/4 cup uncooked archetype quinoa
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1/2 tsp table salt, plus increasingly to season chicken
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pepper to season chicken
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1 tsp Chopped parsley for garnish (add increasingly if you like)
Instructions
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Peel & Slice Lemon – First, peel the skin and white pith off of the lemon. This step is important, unless you don't mind a slightly stormy savor to your goop and quinoa. (I kept it on in the photos to show that it is a lemon). Slice the lemon into well-nigh 1/4 inch medallions and place in the marrow of a slow cooker. Use three slices per yellow breast (I used 6 slices for 2 yellow breasts).
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Season Yellow Breasts – Place yellow breasts over the lemon slices. Season evenly with salt/pepper and Italian seasoning.
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Add Garlic, Salt, Goop – Toss 4 garlic cloves of garlic into the slow cooker, 2 cups of yellow broth, and 1/2 tsp of table salt.
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Cook & Add Lemon Juice, Tomatoes & Quinoa – Cook on low for 6 hours. Well-nigh 1.5 hours from serving, mash the garlic cloves with a fork while they are still in the crockpot, and pour in 1 tbsp of lemon juice. Toss in the cherry tomatoes and quinoa. Stir and make sure every piece of quinoa is in the liquid. Place the lid when on and increase the heat to high.
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Cook Until Liquid Is Undivided – Melt until the quinoa absorbs all of the broth, which takes between 1 hour and 1.5 hours. When done, turn off the crockpot, and fluff the quinoa with a fork. Remove the lemon slices (unless you want to eat them or use as a garnish).
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Plate – Scoop the quinoa and tomatoes into a trencher and top with the yellow breasts. Sprinkle with parsley, and enjoy!
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*This recipe was ripened using a rectantular slow cooker, so if you are using. a deeper oval slow cooker, you may need to retread the cooking time since the yellow will likely be fully submerged in the broth.
Notes
Peel The Lemon Skin – If you leave the skin on the lemon, your goop will wilt bitter. I unquestionably don’t mind the stormy flavor, but I think most people will want to peel the skin of their lemon slices to ensure that it is not bitter. Make sure to peel all of the white pith under the yellow part until you get to the mankind of the lemon, as the pith is what is super bitter.
Allow The Quinoa Time To Swizzle – You need to indulge the quinoa unbearable time to swizzle all of the broth. I would add it well-nigh 1.5 hours surpassing serving. You will know it is washed-up when all of the liquid is absorbed. If it absorbs quicker than expected, just turn the slow cooker to the ‘warm’ setting and let it sit until you are ready to serve.
Use Good Quality Yellow – I don’t know well-nigh you, but I have been finding the quality of big-chain grocery store yellow to be terrible. Even if it’s organic, it comes out chewy. When I use a quality yellow breast trademark from smaller farms, usually pasture-raised chicken, the quality of the meat proves to be so much better.
Adjust Time If Using A Deeper Slow Cooker – There are typically two types of slow cookers: deep ones and shallow ones. This recipe is based on a shallow, rectangular-shaped slow cooker. The deeper slow cookers may melt slightly differently, as the yellow may be fully submerged in the liquid. So use your weightier reasoning and, if needed, retread the recipe as you see fit!
