Saturday, June 1, 2013

Crock Pot Italian Butter Chicken

Another day, another hybrid slow cooker recipe. It's the weekend, and I have big plans to get a lot of work done today. My goal is to get enough done that I have time to read a book and enjoy a glass of wine before bed tonight. Sounds like heaven to me! To help facilitate that, I threw together one of the easiest recipes I know. Just a few ingredients, most that you probably have in your house, and you'll have a tasty dinner waiting for you. Like most of my recipes, this one is a hybrid of two different ones that I found on Pinterest. Unfortunately, the original blog that posted one of those doesn't seem to exist anymore. So I've linked the pin for the source instead, which has all of the instructions posted on it. My husband is not a fan of cooked carrots, but he really enjoyed eating this. I hope you do, too!

Sources:
Italian Chicken by Crock-a-doodle-do
Crockpot Lemon Chicken from Pinterest

Crock Pot Italian Butter Chicken
1 lb Organic boneless, skinless chicken thighs (you can use chicken breast, but organic thighs are cheap!)
1 stick butter (8 tbsp)
1/2 lb mini carrots
2-4 tbsp Italian Seasoning (make your own or use a packet)
Juice of 1 lemon (optional)
4-6 potatoes, washed and quartered

Throw everything in the crockpot, starting with the chicken, and cook on low for 6-8 hours. That's it! It helps to sprinkle the Italian seasoning on every layer. I like to stir it with about 1-2 hours left to make sure the carrots and potatoes get adequately covered by the butter. It's not low fat, but it's damn good!

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