This has been our go to recipe to feel like adults lately. It's just very wholesome and delicious and so easy to make, it's criminal.
Ingredients
- 8-10 Boneless Chicken Thighs
- Salt & Pepper (to taste)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Cayenne (optional)
- 1 Teaspoon Paprika
- 4 Garlic Cloves - Minced
- 1/2 Stick of Butter - Sliced
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 or 2 Cups Chicken Stock (1 for Crock Pot, 2 For Stove Top Cooking Style)
- 1 Tablespoon Olive Oil (Stove Top Only)
- 1/2 Cup Cold Filtered Water (For Gravy)
- 1 Tablespoon Cornstarch (For Gravy)
- Chopped Parsley & Lemon Slices for Garnish
Directions
Crock Pot
Place chicken thighs as the bottom. Combine 1 Cup chicken stock, lemon juice and zest and pour over chicken.
In a small bowl combine your spices and sprinkle over the chicken thighs. Top with minced garlic and sliced butter. Cover and cook for 3-4 Hours on High or 6-8 Hours on Low. Garnish with parsley and lemon slices.
Stove Top (preferred, because I make a gravy)
Add 1 Tablespoon of olive oil to a large dutch oven on medium high. Place chicken thighs and cook for 2 minutes. Turn.
Combine 2 Cups chicken stock, lemon juice, and zest and pour into the pot.
Mix dry spices together and sprinkle chicken. Top with minced garlic and butter.
Turn heat down to low/simmer and cook for 5-6 hours.
When chicken is done, ladle as much liquid as you can from the pot and put it in a separate smaller pot and bring to a boil.
In a small cup, whisk together 1 Tablespoon of cornstarch in 1/2 Cup Cold Filtered Water until smooth. Add this slowly to the the small pot with the 2 cups of boiling liquid. Turn Heat down to medium and whisk until it starts to thicken. Then turn heat off and continue to whisk until you have the consistency you want for gravy.
We serve this with green beans and mashed potatoes, pour gravy on top of it all. You will feel like a real life adult when you make this meal.