Slow cooker sage chicken with red potatoes
2 tsp, extra-virgin
Uncooked red onion(s)
1 large, chopped
3 rib(s), medium, diced
2 medium clove(s), minced
Reduced-sodium chicken broth
Uncooked skinless boneless chicken drumstick(s)
1½ pound(s), (about 6 1/4 drumsticks)
Uncooked red potato(es)
1 pound(s), cut into quarters
Uncooked baby carrots
¼ tsp, freshly ground
½ cup(s), fresh, chopped
1 tsp, or 1 tablespoons fresh, chopped
⅛ tsp, 1 strip
Fresh lemon juice
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion, celery, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the flour and cook, stirring constantly, about 1 minute. Add the broth and bring to a simmer, stirring constantly.
- Put the chicken, potatoes, carrots, bay leaf, salt, and pepper in a 5–6-quart slow cooker; pour the broth mixture over the chicken and vegetables. Cover the slow cooker and cook until chicken and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- Discard the bay leaf. Add the parsley, sage, lemon zest, and lemon juice to the slow cooker; cover and cook on high until the flavors blend, about 10 minutes. Yields 1 drumstick with 1 cup vegetables and sauce per serving.