Slow Cooker Jerusalem Chicken

I loved the Two Fat Ladies cooking show back in the day. Clarissa Dickson Wright and Jennifer Paterson were funny and wise and proponents of cream and butter (and lard) in rich traditional cooking. I used their recipe for Chicken Jerusalem from their Obsessions cookbook as a stepping off point.

I prepared the meal in the slow cooker as it is Labor Day and I didn’t want to spend too much time in the kitchen. As I had another 10 lb bag of leg quarters, I cut off the drumstick and took off the skin to only use the thigh. I think that next time, I may go for boneless chicken here. I may also add a little more herbs as well.


5 lbs of chicken, cut into pieces
Flour, for dredging
salt and pepper to season flour
1 stick of butter, divided
2 lbs mushrooms, sliced
2 boxes (9 oz) frozen artichoke hearts, rinsed and drained
1 cup sherry
2 cups half and half or cream
2 cups rice
2 cups boiling water

Season the flour with the salt and pepper and place in a shallow dish. Dredge the chicken. In a large skillet, melt half the stick of butter and brown the chicken on all sides. Remove from the pan. Melt the remainder of the butter and add the mushrooms and artichoke hearts. Cook for about 5 minutes. Pour in the sherry and stir well. Add in the cream and remove from the heat.

Put two cups of rice in the slow cooker. Pour in the boiling water and stir. Add in the mushrooms, artichokes and all the pan sauces. Place the chicken in the pot, being sure to submerge the pieces in the liquid. Cook on high for 2-3 hours or low 4-5. It is done when all the liquid is absorbed and the chicken meat is falling off the bone.

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