Chicken · dinner · slow cooker

Herbed Chicken & Vegetables

I don’t think I’ve ever been so tired in my life. I just woke up, after sleeping for 10 hours, and then almost immediately took an hour-long nap on the couch.

Yesterday, Rob & I volunteered to paint the inside of our station’s Habitat For Humanity house, and let me tell you—it really showed how out of shape we both were! Almost ever muscle in my arms, hands and chest hurts this morning. I scarfed down dinner last night and hit the sack, I was so exhausted. Don’t get me wrong, we had a great time and it was exhilarating and felt good to volunteer…but boy howdy. I’m im some serious pain this morning!

I don’t want to do anything but sleep today, but we’ve got an action-packed Halloween extravaganza planned. We’re going to see Halloween in theaters, then get to carving some pumpkins, and dragging out the boxes upon boxes of Christmas decor.

Oh, I didn’t tell you? My Christmas decorations and tree goes up November 1st ON THE DOT. I’ve got to start getting it ready now since the first lands on a weekday. I expect to have everything up and dripping in Christmas glory by Tuesday.

I’m still whipping up Crockpot recipes for you guys, despite my week-plus long delay. I have a few left to give you, sprinkled with some spooky and festive treats I’m making for a Halloween party on Wednesday.

I made this slow cooker recipe while my mom was in town last week. She loved it, then called my yesterday trying to clarify something in the recipe because she was making it herself! The chicken just falls off the bone it’s so tender. The vegetables and gravy that it makes taste SO GOOD over mashed cauliflower—and I’m sure would taste even better over mashed potatoes.

Thyme also has to be my favorite herb out there. Whether it’s dried or fresh, it’s good in just about everything. For more herby flavor, I dumped in a big handful of chopped parsley & bay leaves. You’ve got to have a heavy hand with the garlic, too, to make this dinner something really special.

Enjoy!

Herbed Chicken & Vegetables

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Zesty, herb &n garlic chicken with carrots, mushrooms and pearl onions.

Ingredients

  • 6 tsp. oil
  • 1 lb. chicken drumsticks
  • 1 lb. boneless, skinless chicken thighs
  • 1 cup pearl onions, peeled
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 lb. carrots, sliced
  • 1 lb. baby portobello mushrooms, quartered
  • 1 bunch parsley, chopped
  • Juice of 1 lemon

Directions

  1. Heat 4 teaspoons oil in a large skillet. Season chicken with salt and pepper and brown in oil on all sides for about 10 minutes. Add onions and cook for a few minutes before adding garlic and broth. Simmer for about 5 minutes.
  2. Grease a slow cooker. Pour chicken and onion mixture into slow cooker. Stir in thyme, bay leaves and half of the parsley and carrots. Cover and cook on low for 6-8 hours.
  3. Stir in mushrooms. Cover and cook on low for 20-30 more minutes. Stir in remaining parsley and lemon juice and serve over mashed cauliflower or potatoes.

Step-By-Step Instructions

Heat 4 teaspoons oil in a large skillet. Season chicken with salt and pepper and brown in oil on all sides for about 10 minutes.

Add onions and cook for a few minutes before adding garlic and broth. Simmer for about 5 minutes.

Grease a slow cooker. Pour chicken and onion mixture into slow cooker.

Stir in thyme, bay leaves and half of the parsley and carrots.

Cover and cook on low for 6-8 hours.

Stir in mushrooms. Cover and cook on low for 20-30 more minutes. Stir in remaining parsley and lemon juice and serve over mashed cauliflower or potatoes.

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