Author Angela Litzinger at test.angelaskitchen.com
Ingredients
One 3- to 4-pound broiler/fryer
2cubes chicken bouillonbe sure gluten free!
1/2large lemon or 1 small lemon
1/4teaspoonpaprika
3tablespoonsminced fresh flat-leaf parsley
2medium-size or 1 large onioncut into wedges
2clovesgarlicchopped
2tablespoonssoy sauceuse a gluten free one!
1/4teaspoonsalt
1/8teaspoonfreshly ground black pepper
6 to 12small Yellow Finn or Yukon Gold potatoesunpeeled
6ouncesfresh mushroomssliced 1/2 inch thick
Instructions
Rinse and dry the chicken thoroughly. Cut off any lumps of fat. Put one bouillon cube inside the cavity. Squeeze the lemon, reserving the juice. Put the lemon rinds in the cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with the salt and pepper. Crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes and mushrooms. Cover and cook on HIGH 3 1/2 to 4 1/2 hours.
To serve, discard the lemon halves and portion the potatoes, mushrooms, onions and chicken into shallow bowls or soup plates, discarding the skins and bones.