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Slow Cooker Lemon Chicken with Potatoes and Mushrooms

Angela Litzinger at test.angelaskitchen.com
Course chicken, dairy free, gluten free, slow cooker
Servings 6 -8


  • One 3- to 4-pound broiler/fryer
  • 2 cubes chicken bouillon be sure gluten free!
  • 1/2 large lemon or 1 small lemon
  • 1/4 teaspoon paprika
  • 3 tablespoons minced fresh flat-leaf parsley
  • 2 medium-size or 1 large onion cut into wedges
  • 2 cloves garlic chopped
  • 2 tablespoons soy sauce use a gluten free one!
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 to 12 small Yellow Finn or Yukon Gold potatoes unpeeled
  • 6 ounces fresh mushrooms sliced 1/2 inch thick


  • 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.