Lemon chicken in the slow cooker

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  • 2 tablespoons plain flour
  • 6 (chops) chicken drumsticks
  • 1/4 cup olive oil
  • 1 brown onion, thinly sliced
  • 400 g mushrooms
  • 1/2 cup Massel * Chicken-style chicken broth
  • 1 teaspoon of lemon peel
  • 2 teaspoons finely chopped fresh tarragon
  • 1 1/2 tablespoons lemon juice
  • 1 mashed potato * to serve


  1. Place the flour in a shallow dish and season with salt and pepper. Add chicken and stir to coat. Shake off excess. Flour reserve.

  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken in 2 batches, 4 minutes each, or until golden brown. Set aside on a plate.

  3. Dispose of the oil and clean the pan. Heat 1 tablespoon of oil in the same pan over medium-high heat. Cook the onion and mushrooms, stirring, for 5 minutes or until golden. Sprinkle over reserved seasoned flour. Cook, stirring, for 1 minute. Add Massel Liquid Stock Chicken Style, peel and tarragon and stir to combine. Transfer to a 5.5L (22 cups) slow cooker. Arrange the chicken on top. Cover and simmer for 4 hours. Add lemon juice and season.

  4. If you prefer a thicker sauce, set the chicken aside and strain the sauce into a large skillet. Bring to a boil over high heat. Boil for 3 minutes or until sauce thickens.

  5. Serve with mashed potatoes.


  • 1 slow cooker
  • 1 frying pan


You can use 1 teaspoon of dried tarragon instead of fresh.

This recipe was created by Lucy Nunes for Massel.

Slow Cooker Lemon Pot Chicken

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