Description
I love the simplicity of slow cooker dishes, so here’s one featuring chicken thighs to add to your recipe file. You can serve the thighs straight out of the cooker when done, but I like to spend a few extra minutes turning the leftover drippings into a beautiful, dark, tasty glaze. Cooks in 4 or 8 hours.
Ingredients
- 1 teaspoon Dried Granulated Garlic
- 1 teaspoon Dried Basil
- ½ teaspoons Fine Salt
- ½ teaspoons Ground Black Pepper
- 2 teaspoons Dried Minced Onion
- 1 Tablespoon Extra Virgin Olive Oil
- 4 cloves Garlic, Minced
- ½ cups High Quality Balsamic Vinegar
- 8 Bone-In, Skin-On Chicken Thighs
- 1 Tablespoon Chopped Fresh Parsley
- Drizzle Of Honey (optional)
Preparation
Combine dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.
Place olive oil and fresh minced garlic in the bottom of a 5- or 6-quart slow cooker. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken. Cover and cook on low for 8 hours, or high for 4 hours.
Remove chicken from slow cooker and discard skin or leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.
Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until the sweetness level you like. Pour glaze over chicken and sprinkle with fresh parsley.
Notes: Recipe can be halved using a 2- or 3-quart slow cooker. Boneless, skinless chicken thighs may be substituted.
Rcipe adapted from Sugar Free Mom.
