Slow Cooker Lemon Chicken

Anyone else have seasonal kitchen appliances?  Appliances that only get used during specific times of year?  My smoothie blender and ice cream makers, for example, make their way out of the cabinet and onto the counter exclusively during the summer months. I don't pull out my slow cooker and waffle maker until the temperatures dip below 60 degrees.  

Even though I've don't test this theory, I suspect that my slow cooker works just as well from March through August as it does in the cooler months of the year.  I don't intentionally neglect it in the Spring and Summer, I guess just more dependent on my grill when the weather is warm.  I'm not sure why though because every time I use my slow cooker I wonder why I don't use it more often. 

Slow cookers are such a great time saver when it comes to dinner prep time.  It's also a great way to make super juicy, tender and flavorful chicken.  I'll admit that it still feels a little weird to start prepping dinner at 10 AM but when I pull a completely cooked meal out of the slow cooker at 5:00, I'm so glad that I invested a few minutes of my time early in the day.  

Slow Cooker Lemon Chicken
8 bone in chicken thighs
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon oregano
1 garlic clove, minced
10 sprigs fresh thyme
2 lemons
2 Tablespoons fresh parsley, chopped

Add chicken, oil, salt, pepper, paprika, oregano and garlic to slow cooker. 

Add thyme. 

Zest lemons and reserve.  Squeeze juice over chicken in slow cooker.  

Cook on low 4-6 hours. 

Discard thyme.  Stir parsley and lemon zest into sauce.  Pour over chicken to serve. 

Most of our dinners are anything but fancy or elegant.  Side dishes are simple and vegetables are quick and easy.  I never want to over complicate a slow cooker meal by pairing it with time consuming accompaniments.  Lemon chicken, brown rice, broccoli and a fruit salad dessert - that's it.  That's really all we need.  I hope that you enjoy this recipe as much as we did.

Ciao!

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