Chicken thighs are perfect for slow cooking and absolutely fall off the bone when they're done. An abundance of lemon and garlic mellow in the process to a deeply infused flavor, perfect for serving over pasta. Baby spinach, wilted in at the very end, adds the perfect fresh touch.
Slow-Cooker Lemony Garlic Chicken Thighs (print recipe)
6 bone-in, skinless chicken thighs (about 2 1/4 pounds)
5 garlic cloves, smashed
1 T lemon zest
1/3 cup lemon juice
1/3 cup low-sodium chicken broth
1 T cornstarch
1/4 tsp salt
1/4 tsp black pepper
1 cup packed baby spinach, chopped
8 ounces angel hair pasta
1. Trim chicken thighs of any excess fat. Place them in the slow cooker bowl and scatter garlic cloves over top.
In a small bowl, stir together the lemon zest, juice and the chicken
broth; pour half of it (about 1/3 cup) into slow cooker. Cover and cook
for 3 hours on HIGH or 5 hours on LOW.
3. Remove chicken thighs
to a platter and keep warm; discard garlic cloves. In a small bowl,
stir together remaining 1/3 cup lemon juice mixture, cornstarch, salt
and pepper. Whisk into slow cooker bowl with chopped spinach and cook
another 30 minutes on HIGH or LOW.
4. Meanwhile, cook pasta
according to package directions, about 4 minutes. Stir in half of sauce
from slow cooker bowl into pasta and serve remainder with chicken.
Recipe from Family Circle, August 2010