I have become a little obsessed with the slow cooker lately. It’s just so convenient to start dinner in the morning but have it ready to go when the kids get hungry at approximately 5:30pm.
My dad found this Emeril recipe a couple years ago for Lemon-Garlic Chicken Thighs. We made it when I lived in Hawaii and I tried it one other time after that. I really loved how the onions and garlic cook down and take on a whole new flavor. The recipe calls for sauteing everything and then baking it for about 30 minutes. I decided this time I’d transform it into a slow cooker meal.
I changed a few things: I used boneless, skinless chicken thighs instead of bone-in to cut down some fat (plus it was what I had on hand, but you could definitely use bone-in if you prefer) and I cut back on the oil, salt and changed some of the other measurements. This would be great using a whole cut-up chicken too.
I just put a quick sear on the chicken thighs and threw them into the slow cooker along with all the other ingredients. Although Emeril’s recipe calls for 30 cloves of garlic (yeah you read that right!), I cut it down to 20 and it was plenty. In about 4 hours I had the most wonderful tender, juicy, lemony dish ready to serve over pasta. Now if you don’t like garlic or onion, please know that when they cook down for that long they get sweet and delicious and totally different than their raw form.
Not a fan of pasta? You could serve over couscous or rice instead, but I really recommend some sort of starch to soak up all the delicious lemony broth. Oh the broth that you end up with is.SO.good.
My kids ate pieces of the chicken over the angel hair with the sauce (minus the onions/garlic)- but I made sure to work around the red pepper flakes.
I am starting to feel human again after last week- after all the sad events happening all over the world, combined with my husband being out of town, me and my kids catching colds and my daughter catching a 24 hour stomach bug, I did not get much sleep. I am hoping to have a much better week- hope you do to!
Here our simple meal plan for the week. We went over-budget this month so I am trying to hold out on grocery shopping. Everything planned, at least the first half of the week is more by necessity and what we have on hand, than by choice.
Chicken Tamales (from the freezer), Corn and Tomato Salad with Cilantro
Salmon, Roasted Sweet Potatoes and Asparagus
Leftovers from Sunday
Grilled Chicken with Pesto, Sauteed Kale, ? some other side dish
Buffalo Chicken Salad
Friend Visiting- Out to dinner!