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–+ servings
MEL'S EASY KITCHEN

Slow-Cooker Chicken with Walnut Herb Sauce

Slow-cooked chicken is paired with a walnut and herb sauce for a meal with fresh flavor and a rich texture.
Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Meal: Main Course
By: Melanie

Equipment

  • Slow cooker
  • Blender
  • Knife and cutting board
  • Measuring cups and spoons
  • Food thermometer
  • Mixing bowl

Ingredients

  • 1 medium onion, cut into thick slices
  • 2 tbsp olive oil
  • 1 tbsp ground coriander
  • 1/4 tsp cinnamon
  • 1 whole chicken, about 4 lb; fully thawed
  • 3/4 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2/3 cup walnuts, toasted
  • 1/2 cup mint leaves
  • 1/4 cup basil leaves
  • 1 tbsp lemon juice
  • 4 cups thinly sliced red cabbage
  • 2 small kohlrabi bulbs, peeled and cut into matchsticks
  • 1 English cucumber, chopped
  • 1/2 cup parsley
  • 2 green onions, sliced
  • 1/4 cup lemon juice, for slaw
  • 1/3 tsp salt, for slaw
  • 6 flatbreads, optional for serving

Instructions

  • Place the sliced onion in a 6–8-quart slow cooker. Mix oil, coriander, cinnamon, and pepper and rub onto the thawed chicken. Season with salt and set the chicken on the onions.
  • Cover and cook on high for about 4 hours, until the chicken is tender and reaches 165°F in the thickest breast and inner thigh, away from bone. Follow the cooker’s capacity instructions.
  • Meanwhile, toss the cabbage, kohlrabi, cucumber, parsley, green onions, slaw lemon juice, and slaw salt.
  • Transfer the chicken to a board. Blend 1 cup of the cooking liquid with the cooked onion, walnuts, mint, basil, and tablespoon of lemon juice, taking care with hot liquid. Adjust salt and serve with chicken and slaw.

Nutrition per serving

Calories: 497kcal | Carbohydrates: 14.3g | Protein: 40.9g | Fat: 31.6g | Fiber: 5.3g

Notes

Contains walnuts. Flatbread is optional; choose gluten-free flatbread if required. Use a fully thawed chicken and verify doneness with a thermometer.
Inspired by The Good Housekeeping Test Kitchen.
Estimated nutrition is for one of 6 equal portions. The estimate uses USDA’s cooked edible yield for a whole chicken with skin (about 44% of its purchase weight) and includes the walnut sauce and slaw. Optional flatbreads are excluded.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.