This recipe BELONGS to Rachael Ray.  It is posted here for convenience but can be seen on Rachael Ray's site here:

My friend, Donna (www.ladiesloveslasvegas.com)  saw Rachael's Daytime Talk Show when this recipe was aired and was intrigued that Rachael Ray was doing a slow-cooker meal.  She decided to try it and shares it here with all of us!  Thank you, Donna!

Rachael Ray's

Slow Cooker Meal: Honey-Lemon Chicken with Potatoes

Slow Cooker Meal: Honey-Lemon Chicken with Potatoes

Ingredients

  • 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

Yields: Serves 4

Preparation

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.

DONNA'S COMMENTS:

  • We used the small colored fingerling potatoes and they came out perfect
  • We also added a small bag of baby carrots--good choice!
     
  • And just to be different, I peeled and cut up an apple and tossed it in.  That also was really good.
  • Next time I would add more thyme as well.


     
 

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