Saturday, September 24, 2011
Crock Pot Garlic Herb Chicken Thighs
Fall is also the perfect time to pull the crock pot back out of storage. This is probably one of our new favorite ways to make chicken. After just randomly throwing things into the crock pot yesterday morning, I wasn't sure how this was going to turn out, but it was phenomenal! Not only did it make my apartment, ok, entire building smell utterly divine all day long, the chicken itself turned out really good! It was so moist, tender and juicy. I tried to stab a leg with a fork, and it completely disintegrated in the crock pot.
Crock Pot Garlic Rosemary Chicken Thighs
1.5 pound chicken thighs
3 cloves garlic, sliced thin
1 tsp dried rosemary
1 sprig thyme (or 1/2 tsp dried thyme)
salt and pepper to taste
1 Tbsp olive oil
1 container of Knorr Chicken Stock Concentrate
1/3 cup white wine
In a medium bowl, whisk all the seasonings and liquids together.
Pour into the bottom of a crock pot.
Place chicken legs on top of the liquids, turning to coat. Place a few of the garlic clove slices on top of the chicken.
Turn the crock pot on and allow to cook either on low for 8 hours or on high for 4.
If possible, turn the chicken occasionally.