Thursday, September 23, 2010

Lemony Garlic Chicken Thighs

I was just going to use regular chicken breasts for this, but I was pleasantly surprised surprised how easy it is to pull the skins off chicken thighs. (That phrase probably doesn't belong in the same sentence with chicken skin, but whatever. :) They provide a flavorful meat that is pretty simple to prepare. (Not to mention they are pretty inexpensive- you can usually get them for around a dollar a pound.) I was skeptical about how they would work in a slow-cooker, but again I was "pleasantly surprised" that they held together nicely and this yummy blend of ingredients lent itself to a wonderful flavor and a delicious meal! It still sounds really good, but I didn't do the baby spinach and pasta- I didn't have them on hand and I ended up just doing a nice salad and rice with some of the drippings on top.

Slow Cooker Lemony Garlic Chicken Thighs (Family Circle Aug 2010)
8 Skinless Chicken Thigh
6 cloves Garlic Clove
1/3 cup Lemon Juice
1/3 cup Chicken Broth, Reduced Sodium
1 tbsp Cornstarch
1/4 tsp Salt
1/4 tsp Pepper, Black
2 1/2 cups Baby Spinach
1/2 of package Smart Taste Thin Spaghetti

place chicken thighs in slow cooker, top with smashed garlic cloves. In a small bowl, stir together 1 tbsp lemon zest,juice,and chicken broth, and pour half of it (about 1/3c) into slow cooker. Cover and cook 3 hours on high or 5 hours on low.Remove chicken thighs to a platter, keep warm, and discard the garlic cloves. Into remaining lemon juice mixture (from earlier) stir in cornstarch, salt and pepper. Whisk this into warm slow cooker with chopped packed (into 1 cup) spinach. Cook another 1/2 hr, meanwhile making pasta as directed. I added all things together back in slow cooker and stirred it all up! Enjoy!!
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