I came home from a L-O-N-G day of work and my dear husband had the house warm and inviting with dinner cooking in the crock pot. Everything was sweet, but me.I don't like going out of my home to work. But, crazy health issues have caused my husband and I to flip our established work arrangements. So, grumpy and without much of a smile I took a plate of food and sat on the couch in front of the TV.
Do you know how much a bit of good food can change a person's attitude? Well, I do.... now. Yum This dish was so good I took pictures of it and am posting the recipe. Thank you Sweetheart. This dish is a keeper...just like you!
Crock pot cooking at it's best:
Prep Time : 20 Minutes
Total Time: 8 hrs 20 minutes
Serving: 6
Ingredients:
12 skinless bone-in chicken thighs (about 5 pounds) He used the chicken breast.
1 Tablespoon vegetable oil
1 pound baby Yukon GOLD potatoes (he used red potatoes)
2 medium onions, cut into thin wedges
4 garlic cloves, minced
1/4 cup honey
2 Tablespoons fresh lemon juice
2 Tablespoons cornstarch
1 Tablespoon coarsely chopped fresh rosemary, plus springs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper.
Directions:
1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2. Place the potatoes, onion and garlic in a 5-6 quart slow cooker: top with chicken.
3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 9 hours on low or 3 to 4 hours on high. Serve garnished with rosemary springs, if desired.
♛
Tonight we are trying this recipe with a beef roast.
