Let’s just get this out on the table, ladies:
Dinner is better when I actually get intentional about planning and preparing it (instead of, say, figuring it out at 5 o’clock.) You too? I’m usually pretty good about at least having a general plan, but homeschool just started for us, so it’s going to take effort these first few weeks to make sure that it’s not frozen pizza every night. 🙂 This post is from last fall, but the recipe remains one of my favorites – and I thought you might enjoy it, too. 🙂
Is anyone else letting out a happy sigh that it’s slow cooker season again? And pumpkin everything season. And casserole, soup, and chili season. And jacket season. I might as well confess that I bought an awesome leather jacket, and I’m excited to wear it. It’s sort of my rebellion against turning into a stodgy, spit up covered, sweatpants and messy hair mom. (Not that I don’t have those moments…er…days. But still, a girl’s gotta have some hope, right?)
Anyway, confession aside, how about tossing some chicken in the crockpot and forgetting about it till dinner? Count me in! This recipe is not only easy, delicious, and a crockpot main dish – it’s paleo friendly and gluten free!
Pull out your crockpot, and brush off the cobwebs that have accumulated over the summer.
Spray the ever loving goodness out of the insert, and drop in those chicken pieces. Here I used boneless, skinless thighs, but I actually prefer bone in for slow cooker use. Whatevs.
Now, grab about a teaspoon each of rosemary and thyme, and half a teaspoon each of salt and pepper, and sprinkle it over those sleeping beauties.
Toss on some chopped onion (1/4 cup or so) and 3 or 4 peeled garlic cloves.
NOTE: I used to hate peeling garlic until I discovered the “chef” way. Now it’s just fun!
Put your clove on the counter, or cutting board. Put the flat of your knife blade on top…
… and SMACK down with your open hand. Voila! The skin comes right off! (Just be careful, pretty please, so that YOUR skin doesn’t come off on the very sharp blade!) 😉
See? I told you it was fun.
Anyways. Drizzle on about 1/3 cup of balsamic vinegar, and add 1/2 cup of water.
Cook on low for 4-5 hours or hi 2-3 hours (and always make sure you check your chicken’s internal temperature…it should be at least 175° F).
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon each rosemary and thyme
- 1/2 teaspoon each salt and pepper
- 1/4 cup chopped onion
- 3-4 garlic cloves, peeled and minced
- 1/3 cup balsamic vinegar
- 1/2 cup water
- Spray the insert in your slow cooker.
- Place the chicken in a single layer over the bottom of the crockpot.
- Sprinkle the spices and onion over the top, then drizzle with the balsamic vinegar and water.
- Cover and cook on HI for 2-3 hours or LO for 4-5 hours. Always check doneness with a thermometer to verify that the internal temperature is at or above 175 F.
Now that dinner’ s in the crockpot, there’s time to enjoy a walk (maybe even with a leather jacket and a pumpkin latte). This is fantastic with rice pilaf or egg noodles, and a salad or steamed carrots and green beans!
Grace, peace, and dinner in the bag,
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