This chicken and potatoes recipe is warm, comforting and a complete meal full of flavor. There is nothing better than to come home from work or school and dinner be ready for everyone to eat. You won't even need to make a side dish to go along with it which is an extra perk. Now that I'm working part time I try and use the slow cooker as much as possible. I'm sure there will be lots of different chili's, stews and soups made this weekend in slow cookers with the upcoming storm. I hope everyone stays warm and enjoys the snow!!
4 Small Bone-in Chicken Thighs
1 Cup Baby Carrots
3/4 Cup Pearl Onions
8 oz Mushrooms
1 1/4 lb Baby Potatoes
3/4 Cup Low Sodium Chicken Broth
1 Tbsp Herbs de Provence
1 Tsp Garlic Powder
1/4 Tsp Pepper
3/4 Cup Flour
1 Tbsp Olive Oil
Adpated from: http://www.culinary.net/
In a shallow dish combine the herbs de provence (thyme, fennel, basil and savory) with the garlic powder and pepper. Put the flour in another shallow dish. Coat each piece of chicken in the herb mixture than in the flour. In a large pan over medium heat add the olive oil and brown the chicken on both sides about 3-4 minutes.
In the bottom of the slow cooker arrange the carrots, potatoes and mushrooms. Put the browned chicken on top and pour the chicken broth over top. Place the lid on and allow everything to cook on high for 4 hours or low for 8.
Linked at: http://www.thecountrycook.net/