Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 4 Servings
This recipe has always been a part of my family since I was a little kid. I remember my grandma used to cook this all the time! I am so grateful to her for a lot of things including this spectacular recipe! Now, I get to share it with you as well. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Yes, you are more than welcome to add more ingredients to this if you wish. I know that you are more skilled than I am that you can do a lot to take this recipe to the next level. Have a wonderful day, friends. Enjoy!
Ingredients:
2 tablespoons olive oil
6-8 chicken thighs – bone-in, skin on
1 red onion
1 lemon
½ tablespoon fresh thyme leaves
1-1.5-pound baby potatoes
2 tablespoons honey
4 cloves garlic
bunch thin green asparagus
sea salt
pepper
Directions:
Slice the peeled onion, then toss them into the slow cooker.
Arrange the chicken thighs over the onion slices.
Wash and slice the potatoes into two, then toss them into the slow cooker.
In a mixing bowl, add olive oil, lemon juice, lemon zest, garlic, thyme, hone,y salt, and pepper. Stir until well blended.
Pour the mixture into the slow cooker over the chicken thighs.
Cover the slow cooker and cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
About 20 minutes before the cooking time ends, add the asparagus over the chicken thighs and cook for a few more minutes.
Serve and enjoy!
Note:
Feel free to broil the chicken thighs after for a crispy texture.
Nutrition Facts:
Calories: 679kcal | Carbohydrates: 35g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 176mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2.8mg
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