Slow Cookers are a great way to have a healthy meal that is ready when you get home from work or school. Most slow cooker recipes you can simply put all the ingredients in and allow it to cook undisturbed for hours at a time. You can make almost anything in a slow cooker, I’ve made delicious dips, soup and even a whole chicken. Although I’ve never tried myself, I’ve seen recipes posted for oatmeal, lasagna and even cake. I tend to use my slow cooker to make dinner about once a week during the fall and winter months. This chicken and potatoes recipe is warm, comforting and a complete meal full of flavor.
4 Small Bone-in Chicken Thighs
1 Cup Baby Carrots
3/4 Cup Pearl Onions
8 oz Mushrooms
1 1/4 lb Red Baby Potatoes
3/4 Cup Low Sodium Chicken Broth
2 Tsp Herbs de Provence
1 Tsp Garlic Powder
1/4 Tsp Pepper
3/4 Cup Flour
1 Tbsp Olive Oil
In a shallow dish combine the herbs de provence (thyme, fennel, basil and savory) with the garlic powder and pepper. Put the flour in another shallow dish. Coat each piece of chicken in the herb mixture than in the flour. In a large pan over medium heat add the olive oil and brown the chicken on both sides about 3-4 minutes.
In the bottom of the slow cooker arrange the carrots, potatoes and mushrooms. Put the browned chicken on top and pour the chicken broth over top. Place the lid on and allow everything to cook on high for 4 hours or on low for 8.
Nicole & Susan
Recipe adpated from: http://www.culinary.net/
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