Drew and I have had sort of a hectic life lately, with little time at home together.  This means that I haven't cooked very frequently and we've eaten fast things, like sandwiches, quesadillas, and any leftovers that might be in the fridge.  We've decided that we'd like a less busy lifestyle, but until we can figure out what to cut out, our eating shouldn't suffer as a result of busyness.  He has made the statement that he'd like us to become champions of the slow cooker.  Oddly enough, I think the slow cooker is a great kitchen tool, but really don't use it for much more than cooking beans and soups. 



A few weeks ago I ran across today's recipe where Rachael Ray showcased the top ten downloaded recipes of 2010, and decided to have a crack at it on Sunday.  It seemed simple and yet full of potential.  After trying it, I can tell you that it's an easy recipe that makes for a satisfying, delicious dinner.  In less than 30 minutes of prep, you throw everything into the slow cooker and come home to an amazingly fragrant home.  I really don't have any notes to give you because this recipe is so straightforward.  It's definitely one to add to your slow cooker repertoire, and one I'm adding on my way to becoming slow cooker champ.

Honey Lemon Chicken With Potatoes
from Rachael Ray

2 tablespoons EVOO – Extra Virgin Olive Oil

8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1 1/2 pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water

To finish:
Zest of 1 lemon, cut into strips
1/2 cup flat-leaf parsley, chopped
1/2 cup pine nuts, toasted
Balsamic drizzle

In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.