Slow Cooked Lemon & Garlic Chicken Drumsticks

Its winter here, and the cold weather has hit. Naturally when the temperature drops we look for warm, comforting meals and they don’t have to be unhealthy.

We are a busy family, and just because its winter doesn’t mean things slow down here. I often don’t get home from running around with the kids until dinner time. So, I have been consciously trying to use my slow cooker on those late nights, to have healthy meals waiting for us when we get home.

This recipe was inspired by my love of asian flavours and a culmination of a few recipes I’ve cooked recently.


Slow Cooked Lemon & Garlic Chicken Drumsticks

3/4 cup coconut aminos (or tamari)
6 garlic cloves, thinly sliced
1 shallot, thinly sliced
2 lemons, 1 juiced & 1 thinly sliced
rock salt and pepper
10 chicken drumsticks
1 tbsn coconut oil

  1. Turn the slow cooker high.
  2. Place the coconut oil into a pan and then add the drumsticks. Brown them on each side. You might need to do in two batches.
  3. Meanwhile, place all the other ingredients into the slow cooker.
  4. Once browned, add the drumsticks to the slow cooker and turn the drumsticks over in the liquid mix to coat evenly.
  5. Keep turning or coating the drumsticks several times throughout the cooking time to make sure that they don’t dry out and soak up flavour.
  6. Cook for 5 hours on high or until meat is falling off the bone.
  7. Serve with cauliflower rice and steamed asian greens.


This meal is also very affordable for a family, with chicken drumsticks being reasonably priced.

Once I get home all I need to do for this recipe is chop some cauliflower up in the Thermomix, and fry it off in a pan. Plus, to add another vegetable, I add some steamed pak choy. These sides literally take 5 mins to put together and before you know it, you are dishing up a healthy meal for your family.

Brooke x




4 thoughts on “Slow Cooked Lemon & Garlic Chicken Drumsticks

  1. Hi there, this is a good blog – be great if you can include the yield in cups and no. of serves in your recipes for all those mummies who have to figure out how much they can cook in bulk/store in their fridge/freezer. Thanks!

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