Summer Slow Cooker Meal

Alright so I know when people hear "Crock-Pot" they think fall/winter meals. I am here to tell you this is FALSE! Here is a beautiful light, yet filling Honey-Lemon Chicken with Potatoes for all year round!
Pair this with your favorite salad or veggies (or my summer veggie medley) or nothing at all

So cheers to my busy moms out there, and enjoy this recipe!

P.S. Please click the "follow my blog" button and pass it along to friends and family!

Honey-Lemon Chicken with Potatoes

2 tablespoons Olive Oil (EVOO)
8 bone-in skin on(if you want it) chicken thighs (thighs are cheaper so this is budget friendly too)
S&P
1 1/2 pounds baby potatoes
1 small onion, chopped
2-3 cloves garlic, finely chopped (or one tablespoon of the kind in the jar)
4-5 sprigs thyme, chopped (this is a must, so splurge a little)
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water (obviously more flavor with the stock)

** Extra**
To Finish on top, you can add one or all or none totally up to you
zest of 1 lemon
flat leaf parsley, chopped
1/2 cup pine nuts toasted
balsamic drizzle (1 cup balsamic vinegar 2 tablespoons brown sugar, or they make it premade in the store)


In a skillet, heat the olive oil over medium-high heat. Season the 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 the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

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