Slow Cooking Thursday!!!

Thank you to all the ladies who participate every week, I can't tell you how much I enjoy your recipes.

Here's mine for today, don't forget to leave a comment and your name on Mr Linky so the rest of us can come save your recipes to try them out :)

I'm giving you 2 recipes today, a main dish and a dessert, enjoy :)

SLOW COOKER LEMON CHICKEN WITH POTATOES AND MUSHROOMS

One 3- to 4-pound broiler/fryer
2 cubes chicken bouillon
1/2 large lemon or 1 small lemon
1/4 teaspoon paprika
3 tablespoons minced fresh flat-leaf parsley
2 medium-size or 1 large onion, cut into wedges
2 cloves garlic, chopped
2 tablespoons soy sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 to 12 small Yellow Finn or Yukon Gold potatoes, unpeeled
6 ounces fresh mushrooms, sliced 1/2 inch thick

Rinse and dry the chicken thoroughly. Cut off any lumps of fat. Put one bouillon cube inside the cavity. Squeeze the lemon, reserving the juice. Put the lemon rinds in the cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with the salt and pepper. Crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes and mushrooms. Cover and cook on HIGH 3 1/2 to 4 1/2 hours.

To serve, discard the lemon halves and portion the potatoes, mushrooms, onions and chicken into shallow bowls or soup plates, discarding the skins and bones.

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FRESH RASPBERRY BREAD PUDDING

5 to 6 cups coarsely crumbled or diced stale French bread, challah or rich white bread, crusts removed
1/2 pint fresh raspberries
2 cups heavy cream
2 cups whole milk
1 1/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
Whipped cream for serving

Coat the slow cooker with butter-flavor nonstick cooking spray.

Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries. Repeat the layers, ending with the berries on top. In a large bowl, whisk together the cream, milk, sugar, eggs and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten. Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2 1/2 hours.

Remove the lid and cook on HIGH for another 15 minutes.

Cover, turn off the cooker, and let the pudding stand to cool slightly. Serve warm or at room temperature, with whipped cream, if desired.