Is anyone else letting out a happy sigh that it’s slow cooker season again? And pumpkin everything season. And casserole, soup, and chili season.
And jacket season.
I might as well confess that I bought an awesome leather jacket, and I’m excited to wear it. It’s sort of my rebellion against turning into a stodgy, spit up covered, sweatpants and messy hair mom. (Not that I don’t have those moments…er…days. But still, a girl’s gotta have some hope, right?)
Anyway, confession aside, how about tossing some chicken in the crockpot and forgetting about it till dinner? Count me in!
Pull out your crockpot, and brush off the cobwebs that have accumulated over the summer.
Spray the ever loving goodness out of the insert, and drop in those chicken pieces. Here I used boneless, skinless thighs, but I actually prefer bone in for slow cooker use. Whatevs.
Now, grab about a teaspoon each of rosemary and thyme, and half a teaspoon each of salt and pepper, and sprinkle it over those sleeping beauties.
Toss on some chopped onion (1/4 cup or so) and 3 or 4 peeled garlic cloves.
NOTE: I used to hate peeling garlic until I discovered the “chef” way. Now it’s just fun!
Put your clove on the counter, or cutting board. Put the flat of your knife blade on top…
… and SMACK down with your open hand. Voila! The skin comes right off!
See? I told you it was fun.
Anyways. Drizzle on about 1/3 cup of balsamic vinegar, and add 1/2 cup of water.
Cook on low for 4-5 hours or hi 2-3 hours (and always make sure you check your chicken’s internal temperature…it should be at least 165° F).
Now that dinner’ s in the crockpot, there’s time to enjoy a walk (maybe even with a leather jacket and a pumpkin latte).