Hello February. Glad to see you. This is one of my favorite months as it includes Valentine’s Day, marking 17 years since I first met my husband, as well as our 13th wedding anniversary.
It’s the month of love, so let’s celebrate it with a delicious and easy chicken thigh recipe. Or if you want a simple snack while cheering for the Chiefs in the Super Bowl, this will do the trick.
My friend Alexis sent me a link to this incredibly delicious and easy recipe about a month ago, and I think I’ve made it three or four times since then. Preparation takes about five minutes, after which your dish is cooked all day Clay pot make your house smell delicious. Even our little student “L” likes to “cook” and help season the chicken. She is a great helper in the kitchen.
I like to serve chicken over cauliflower rice. Don’t forget to sprinkle the rice with the delicious juice and serve everything with a side dish air roasted Brussels sprouts. It will take about 15 minutes to prepare the whole dish. You can’t complain about that.
I have to admit that I’ve skipped the paprika every time I’ve made this chicken because it’s not my favorite spice. Maybe it adds something, so maybe next time I’ll add it to my spice mix.
The days are getting longer and warmer, even if it’s just for a couple of days at a time. It makes me look forward to the next spring grilling days and all the other promises of spring. The cold, slow days of winter are hard for some, but I love the slower pace of life and cozy dinners. Treat yourself to this week’s recipe because I think you’ll love it so much that you can make it again and again.
How to Make Lemon Garlic Chicken in the Crockpot
Place the chicken thighs on the bottom slow cooker.
Stir in the chicken broth, lemon juice, and lemon zest a small bowl and pour over the chicken.
Sprinkle the spice mixture over the chicken, then drizzle with the minced garlic and diced butter.
Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.