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Slow Cooker Meal: Honey-Lemon Chicken with Potatoes

Serves 4

Originally aired

INGREDIENTS
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 8 bone-in, skin-on chicken thighs
  • Salt and ground black pepper
  • 1 1/2 pounds baby potatoes
  • 1 small onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 4 to 5 sprigs thyme, leaves picked and chopped
  • 2 lemons, thinly sliced
  • 1/4 cup honey
  • 1/4 cup chicken stock or water
  • To finish:
  • Zest of 1 lemon, cut into strips
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 cup pine nuts, toasted
  • Balsamic drizzle
PREPARATION

In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

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