Slow Cooker Herb and Garlic Chicken Thighs

How to make Slow Cooker Herb and Garlic Chicken Thighs

Prep Time:  10 minutes        |        Cook Time: 6 Hours      |        Serves: 4

Ingredients

• 600 g Broad Oak Farms chicken thigh fillets  
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 tsp Stonemill thyme leaves
• 1 tsp Stonemill parsley flakes
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste
• 1 cup Chefs' Cupboard chicken liquid stock
• 1/2 lemon, sliced                                                                                                     
• 4 slices Bakers Life gluten free wholemeal loaf, toasted, to serve

Method

1. Heat the olive oil in a pan over medium heat. Add the chicken thighs and sear for 2 minutes each side until lightly golden. Transfer to the slow cooker.
2. Add crushed garlic, thyme leaves, parsley flakes, lemon slices, salt and pepper to taste.
3. Pour in the chicken liquid stock and stir gently around the chicken.
4. Cover and cook on low for 6 hours, or until the chicken is tender and infused with herb and garlic flavour.
5. Remove lemon slices before serving.
6. Serve warm with toasted slices of Bakers Life gluten free wholemeal loaf.

Tip

• Sear the chicken until golden before slow cooking. This adds depth and improves the final flavour of the dish.
• If you prefer a bolder lemon kick, slice the remaining lemon half and pop into the slow cooker during the final hour of cooking.
• If the sauce is thinner than you'd like, stir in a small cornflour slurry (2 tsp cornflour with 2tbs cold water) and cook on high for 10 minutes, stirring regularly.
• If you would like an alternative to toasted loaf, consider steamed greens or mashed potato for added nutrition and variety.