Springing into Spring…
In my journey into eating meat, I have been experimenting with chicken thighs! And you know I love a slow cooker recipe, anything that makes life easier and chicken in the slow cooker keeps it from drying out and makes the meat very soft.
Chicken thighs are inexpensive and you get added nutrients if you cook with the skin and bones. The slow cooker leaves the meat falling off the bone so easily!
Lemon & Thyme Slow Cooked Chicken Fiber Points 4+
1 kg chicken thighs
1 tbsp lemon zest
1 1/2 tsp oregano
1/2 tsp thyme
1/2 tsp cayenne pepper (if you like a spice kick)
1/4 tsp sea salt
1 tbsp olive oil
Juice of 1 lemon
400ml chicken or vegetable stock
In a jug make stock and add lemon juice and half the lemon zest and set aside.
In a bowl mix the remainder of lemon zest, oregano, thyme, salt, and olive oil and coat each of the chicken thighs.
On a skillet (I use my cast iron frying pan) heat some oil and lay the chicken, skin side down for up to 5 mins to allow the fat to release and the skin to brown.
Transfer to the slow cooker (skin side up) with the juice released from the skin browning along with the stock and cook for 3-4 hours on high or 6 hours on low.
For eating, I love to steam then roast some salad potatoes and sweet potato dusted with basil and coriander leaf. Steam some peas and add some sauerkraut – the lemon and dill kraut is delicious with this dish!
What you serve your chicken with can help boost the fiber points of your meal.
