Project 52 - #4

I'm doing it!  I'm doing it!  Working on these 52 goals is going great!

Yeah, I know I'm only 4 days into the New Year.

DO NOT rain on my parade.  I've made it this far and that's saying something!  I am so glad I discovered this blog through my Pinterest.  We are such a busy family that having supper practically cook itself is a real help for me.

I should note that I'm having to use my larger slow cooker for this meal because I broke the bottom out of the crock on my 5 qt. cooker.  Not excited about it, but it was about 12 years old.  Guess it's time to buy a new one!

I'm not a big fan of chicken.  I don't think there is anything quite as gross as having to handle raw chicken.  The possibility of  getting salmonella is also not fun.  I'm always scared I won't cook it enough and everyone will get sick.  This usually results in my overcooking the chicken.  Slow cooker chicken takes a little of the fear away from me.  I mean, it must be done if it's cooked for 6 hours, right?

Slow Cooker Garlic Chicken and Veggies
Recipe from 365 Days of Slow Cooking

What y'all need:
-- 4 bone-in chicken thighs, skin removed (I used 5 boneless, skinless chicken thighs)
-- 4 large red potatoes, cut into small wedges (I used 6 small potatoes 'cause the husband bought a big bag of smaller potatoes instead of the larger ones)
-- 1 large carrot, thinly sliced
-- 2 tablespoons of olive oil
-- 2 tablespoons of fresh lemon juice (I cheated and used refrigerated lemon juice)
-- 1 tablespoon of minced garlic (I didn't measure mine, I just minced up 3 cloves of garlic)
-- 2 teaspoons of dried oregano
-- Salt and pepper

Cook it up:
  1. Mince up some garlic, then add that and the olive oil, lemon juice and oregano to a small bowl and mix well.  Set aside so the flavors can meet each other!
  2. Slice up that carrot, cut up the potatoes.  Place them in the bottom of your crock.  Dash with salt and pepper.
  3. Wash off that chicken!  I used boneless, skinless thighs, but I still had a bit of fat trimming to do.  Put the chicken on top of the potatoes/carrots.  Add a bit of salt and pepper.
  4. Take your olive oil mix and spoon it over the chicken.
  5. Cover and cook 4-6 hours on LOW, or until potatoes are tender.  
Since I used a larger crock I cooked on LOW for about 5.5 hours, added 3/4 cup of water and 1/4 cup of Worcestershire, then cranked it up to HIGH for about an hour.  I probably could have added a little more water, but I didn't want to drown it.  I would have added chicken stock instead of Worcestershire/water if I'd had any.  Isn't that one of those things you are ALWAYS supposed to have in your cabinet?  Oops!

As with everything else, I'm forgetful and forgot to take a photo of the food still in the crock before I began dishing it up.  I remembered about three bites in and scrambled to grab a couple of shots.  

My husband and I both agreed that we would probably have to fix this yummy dish again.  My son ate his plate then went back for seconds... twice.  (He cleaned out the crock!)  Daughter #1 curled up her nose before it was done cooking and didn't even give it a chance.  She did eat a couple of bites, but then said she just couldn't eat it.  Such a drama queen... She's picky about everything though.  This recipe will definitely get cooked again.

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