Slow Cooker Lemon and Garlic Chicken

By Aileen Cox Blundell

I’ve got two words for you that may change your baby led weaning life (if they haven’t already): Slow Cooker (aka crock-pot).  I know a lot of people who associate slow cookers with “mushy” food, but it’s not the cookers fault!!! Just like when you cook in the oven, you have to keep an eye on your food (just a little). The crock-pot has a more wiggle room with time, but you have to get the hang of YOUR cookers temperature.

Some pots run very hot and cook much more quickly. There is also usually a “low” and “high” setting and sometimes even more fancy options. The first several recipes you make, just watch it. If the recipe calls for 4 hours, have a peek at the 2-hour mark and then the 3…

When it comes to baby led weaning, slow-cookers are lifesavers. You have the option of slowly cooking veggies to slightly firm too much softer depending on the babies age. I also LOVE how they allow meat like chicken to shred so beautifully!

All of the yummy ingredients in this slow cooker recipe can be found at Dunnes Stores. Thanks to Dunnes Every Day Savers I have been able to create heaps of yummy baby led weaning recipe without breaking the bank!

Here are a few more Baby Led Feeding ideas:

Whatever is in your Kitchen Minestrone

Dinner

A delicious baby-friendly vegetable soup using ingredients you already have!

Slow Cooker Pumpkin Curry

Dinner

Another healthy slow cooker dinner for your recipe box!

Slow Cooker Chickpea Sweet Potato Korma

Dinner

Vegan Korma slow cooker recipe that you can whip up quick!

Slow Cooker Vegetarian Chilli

Dinner

One recipe, 3 different baby led weaning dinners.

Slow Cooker Lemon and Garlic Chicken

3 from 17 votes

Prep: 10 minutes minutes

Cook: 4 minutes minutes

Total: 14 minutes minutes

Servings: 4 Adults & Children

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Easy and healthy baby led weaning slow cooker recipe. Simple make-ahead crock-pot recipe that can feed the entire family! Egg free and dairy free.

Ingredients

• • Drizzle rapeseed oil
  • 2 tablespoons paprika
  • 6 chicken breasts or legs with skin on
  • 6-8 cloves garlic whole
  • 6 medium potatoes quartered
  • 6 sprigs fresh thyme
  • 1 heaped teaspoon dried oregano
  • Juice of 2 1/2 lemons
  • 1 x 400g tin coconut milk
  • Black pepper to season
• • 1/4 lemon
  • Fresh coriander finely chopped

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Method

• Add the rapeseed oil and paprika to a frying pan and heat until it starts to bubble. Place the chicken skin-side down and leave for about 5-7 minutes until the skin turns brown and crispy.
• Place the chicken skin side up into the slow cooker.
• Add the garlic, potatoes, thyme, oregano, lemon juice, coconut milk and season with a little pepper.
• Cover with the lid and slow cook for 4 hours without removing the lid.
• Serve the chicken with a little sauce and a sprinkle of fresh coriander.

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Recipe Notes & Tips

For babies, back fork the chicken into shreds, cut the potato into wedges and spoon over a little sauce.

Did you make this recipe?

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