While yummy food supports your motivation to lose weight, the time consuming cooking can put a real damper on it. The crock pot is the answer to a busy lady’s prayer! My little person LOVED it. Honestly, I was more in love with the ton of oyster mushrooms I put in it! I went WAY over what the basic recipe calls for and I’m glad I did. They stay so firm and yummy in the slow cooker, which it quite amazing. Many veggies turn to pure mush!
Lemongrass Slow Cooker Chicken
2 1/2 to 3 lb whole chicken, cleaned and patted dry
6-8 six inch pieces of lemon grass stalk (trimmed and broken to release flavor)
1 cup lite coconut milk
2 T. fresh grated garlic
1 T. grated fresh ginger
1 small yellow onion, minced fine
½ cup fresh chopped coriander
2 tsp red chili pepper flakes
½ cup thinly sliced carrots
¼ cup of each thinly sliced red and green bell peppers
1 cup thinly sliced fresh mushrooms of choice
Insert 3 lemongrass pieces inside of chicken cavity then put whole chicken into crock pot.
Add vegetables and remaining lemongrass around the chicken.
In a mixing bowl add, coconut milk, stir in ginger, garlic, onion and chili flakes. Pour mixture over chicken and vegetables, cover with lid.
Cook at a low heat for 6-8 hours (time is approximate).
Test to see if chicken falls off the bone, if so, it’s ready.
Before serving, discard lemongrass.
Serve with a side green salad.
The picture just can’t capture the aroma and yum factor! 😉