Crock Pot Chicken and Potatoes

We hope everyone had a lovely Shavuot! But we have another holiday coming up, and you probably want someone else to cook your Shabbat meal for a change. Well, here’s your chance!

I love cooking in a slow cooker. Not only does it cook your dinner for you, but slowly cooking food at a low temperature really brings out different flavors and results in tender meat that just falls off the bone. I defrosted some chicken overnight on Thursday, and on Friday morning I chopped some veggies (I guess you can do that the night before), added some flavoring and liquid, and turned the machine on. I don’t think it gets any easier.

Okay, so maybe it doesn’t produce the prettiest food in the world. Or maybe if I plated it nicely and took a picture it would look more appetizing. I’m sorry, sometimes I forget about the photos until it’s too late!

Ingredients:

  • 5 chicken thighs
  • 3 cloves of garlic, halved
  • 2 small yellow onions, roughly chopped
  • 1 pound of potatoes, cut into bite-size pieces
  • 2 1/2 cups of water*
  • 4-5 sprigs of fresh oregano
  • Salt and pepper, to taste

*Next time I would put less water. It turned out pretty soupy and I had to discard a lot of¬† juice. Although I could have passed it off as chicken soup. Hey, that’s a good recipe idea.

Directions:

  1. Throw everything into the slow cooker. Cook on low for 8 hours and keep warm until you’re ready to serve.

Like I said, couldn’t get easier.

What is your favorite slow cooker recipe? Let us know in the comments!