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Slow Cooker Lemon Chicken with Orzo

Slow Cooker Lemon Chicken with Orzo

Recipe by cooked by Marc @cooked.by.marc · TikTok

Imported by Andries Jongsma on SeeMeCook

Tender chicken thighs cook slowly in a creamy sauce with lemon, lime, vegetables, and Mexican spices. Serve with separately cooked orzo and chopped cashews.

4 servings235 minOther

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Ingredients

  • 250 g Chicken thigh (Cut into cubes)
  • 1 Zucchini (Halve lengthwise and cut into ½ cm slices)
  • 2 Yellow carrots (Grate, halve lengthwise, and cut into slices)
  • 150 g Green beans (Cut into 2 cm pieces)
  • 2 Onions (Finely chop)
  • 2 teentjes Garlic (Finely chop)
  • 25 g Mexican spice mix (The author also mentions additional spices: paprika, ground cumin, chili powder, garlic powder, onion powder, and oregano; additional quantity not specified)
  • Paprika (Part of the additional spice mix; quantity not specified)
  • Ground cumin (Part of the additional spice mix; quantity not specified)
  • Chili powder (Part of the additional spice mix; quantity not specified)
  • Garlic powder (Part of the additional spice mix; quantity not specified)
  • Onion powder (Part of the additional spice mix; quantity not specified)
  • Oregano (Part of the additional spice mix; quantity not specified)
  • 2 Vegetable stock cubes (Crumble)
  • 1 Lemon (Wash thoroughly; use the zest and juice)
  • 1 Lime (Wash thoroughly; use the zest and juice)
  • 250 g Heavy cream
  • Pepper (To taste)
  • Salt (To taste)
  • 1 zakje Orzo (Cook separately; weight not specified)
  • Cashews (Chopped, for garnish; quantity not specified)
  • Oil (For browning the chicken; quantity not specified)

Steps

  1. 1

    Finely chop the onions and garlic. Grate the carrots, halve them lengthwise, and cut them into slices. Halve the zucchini lengthwise and cut it into slices of approximately ½ cm. Cut the green beans into pieces of approximately 2 cm.

  2. 2

    Wash the lemon and lime thoroughly. Zest both fruits and set the zest aside. Then juice both fruits into a small bowl.

  3. 3

    Season the chicken pieces with salt and pepper.

  4. 4

    Heat oil in a pan and briefly sear the chicken.

  5. 5

    Add the onion and garlic and briefly sauté.

  6. 6

    Add the green beans and zucchini and briefly sauté.

  7. 7

    Add the Mexican spice mix and combine everything well. The author also mentions an additional mix of paprika, ground cumin, chili powder, garlic powder, onion powder, and oregano, without specifying quantities.

  8. 8

    Transfer the mixture from the pan to the slow cooker.

  9. 9

    Add the lemon and lime zest and juice.

  10. 10

    Crumble the vegetable stock cubes over the mixture and add the heavy cream. Mix everything well.

  11. 11

    Set the slow cooker to Low for 3½ hours.

  12. 12

    Cook the orzo separately according to the package instructions and serve with the chicken. Garnish with chopped cashews.

Notes

The additional spice mix has no specified quantities. No quantities are given for the oil, pepper, salt, or cashews; the weight of the packet of orzo is also not specified.

Nutrition per serving

411Calories
15gProtein
22gCarbs
30gFat
6gFiber
  • slow cooker
  • chicken
  • main course
  • creamy
  • lemon
  • gluten-free without orzo
  • contains gluten
  • contains nuts

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