YIELD:
serves 3-4
ACTIVE TIME: 20 minutes
TOTAL TIME: 9 hours

 

Ingredients

  • 5 chicken thigh boneless 
  • 4 carrots sliced
  • 2 onions scliced
  • 2 celery ribs cut in pieces
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1/2 cup chicken broth or white wine
  • 2 tbsp olive oil

Side dish 

  • 1 box of pearled couscous
  • 1 small bag of frozen veggies
  • butter

Gravy (optional)

  • 3 tbsp butter
  • 3 tbsp flour 
  • 2 cups braising liquid from the crockpot, strained

 

Instructions 

Chicken

1. Place the vegetables in the bottom of the crockpot. Place the chicken on top and add the seasonings and broth or wine. 

2. Cover and cook on low for 8 hours, or high for 4.

3. Carefully remove the chicken from slow cooker and transfer to a baking sheet. 

4. Drizzle with the oil. Bake at 390F for 10 minutes. 

Gravy

  1. Measure out 2 cups of strained liquid. 
  2. Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
  3. Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
  4. Cook, stirring regularly until thickened to your taste.

Side dish

  1. Boil the couscous according to the package direction. 
  2. In a pan, melt 2 tbsp butter.
  3. Add the drained couscous and stir for 2-3 minutes. Set aside.
  4. Boil the frozen veggies according to the package direction. 
  5. In a pan, melt 2 tbsp butter.
  6. Add the drained veggies and stir for 2-3 minutes. 

ed.

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