Crock Pot cooking at it's best

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.