Category: Slow Cooker

Slow Cooker Apple Honey Spiral Ham

Slow Cooker Apple Honey Spiral Ham is a simple two step process that is very delicious. The ham is slow cooked and saturated with brown sugar, honey and fresh apple cider flavors that creates a sweet holiday feast that everyone will enjoy. I love to remove the lid of the slow cooker and watch the steam filled aroma of succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.

Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Rub brown sugar all over the ham.

Pour in apple cider & honey. 

Cover with lid. Cook on low for 3-4 hours or until warm.

Remove ham and place in a serving plate. Tent the ham with aluminum foil. 

Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half. 

Brush or basting the sauce all over the ham. 

Serve & enjoy! Place leftovers in the refrigerator.

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Slow Cooker Apple Honey Spiral Ham

Sweet and tender slow cooker Apple Honey Ham is deliciously simple and absolutely perfect.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine American
Servings 8
Calories

Equipment

Ingredients
  

  • 7-8 lbs bone-in spiral ham
  • 1 cup fresh apple cider
  • 1 cup brown sugar
  • 1 cup honey

Instructions
 

  • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
  • Rub brown sugar all over the ham. Pour in apple cider & honey.
  • Cover with lid. Cook on low for 3-4 hours or until warm. Remove ham and place in a serving plate. Tent the ham with aluminum foil.
  • Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half.
  • Brush or basting the sauce all over the ham.

Serve & enjoy! Place leftovers in the refrigerator.

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    Slow Cooker BBQ Pulled Pork Nachos

    Fully loaded BBQ Pulled Pork Nachos have never been easier to prepare than they are in this deliciously crunchy delightful recipe. Simple to follow this recipe is perfect for social gatherings for all ages. Full of flavor, textures and at a budget price, this as an appetizer or entree. We love these with some of our eatfoodlicious styled wings to have a full meal that feels like a party. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have fully loaded BBQ Pulled Pork Nachos ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best enjoyed fresh for optimal crunch. Thanks for visiting and see you again soon.

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    Slow Cooker BBQ Pulled Pork Nachos

    Delicious slow cooker pulled pork nachos are gooey, chewy, crunchy and full of rich meaty textures with fantastic flavors.
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    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Course Appetizer, Snack
    Cuisine American, Mexican
    Servings 6
    Calories

    Equipment

    Ingredients
      

    Pulled Pork

    • 2.5 lbs boneless Boston butt
    • ⅓ cup brown sugar
    • ¼ cup ketchup
    • 1 tbsp mustard powder
    • 2 tsp chili powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp paprika
    • ½ tsp ground cayenne pepper

    Additional

    • 2 cups shredded Mexican cheese
    • 1 cup crumble queso
    • 16 oz Tortillas chips
    • ½ onion chopped
    • chopped tomatoes
    • chopped lettuce
    • pico de gallo or salsa
    • sour cream
    • BBQ Sauce
    • sliced jalapeño

    Instructions
     

    • Place boneless boston butt in the slow cooker. Add the rest of the ingredients. Use tongs to rub and coat the pork with the seasoning.
    • Slow cook on low for 8- 10 hours or until fork tender. Then shred the pork.
    • Preheat the oven to 400°F.
    • Drizzle some oil on the bottom of the skillet. Place half of the chips on the skillet. Layer with the pulled pork, shredded cheese, crumble queso, chopped onions & drizzle some BBQ sauce. Repeat again: chips, pulled pork, cheese, onion & BBQ sauce.
    • Baked for 8-10 minutes or until the is cheese melted.
    • Finally top with fresh cut lettuce, tomatoes, sour cream, jalapeños and salsa. Optional: Sprinkle a handful more of cheese on top.

    Serve immediately and enjoy!

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      Slow Cooker Roast Beef Po’Boy with Gravy

      Juice and delicious flavor drip from this hearty Slow Cooker Roast Beef Po’Boy for comforting satisfaction with homemade beef gravy. The beef creates a steaming scent of roasted deliciousness as you approach the first bite. If feeling bold, just add some mayonnaise with hot sauce to create a filling juicy sandwich that will require a few napkins. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the gravy soaked bread and complete the foodlicious experience. Lips will be smacking as lightly toasted bread crunches from the hungry eaters that have been pacing around the kitchen in anticipation because the gravy fills the room and your mouth with anticipation.

      This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Roast Beef Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent sauce and juicy meat make this sandwich a must try. Thanks for visiting and see you again soon.

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      Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.

      Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute. 

      Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.

      Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.

      Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 

      In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste. 

      Pour 1-2 cups of gravy over the shredded meat and mix. Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

      Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

      Serve immediately. Dip the sandwich in the gravy and enjoy!

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      Slow Cooker Roast Beef Po’Boy

      This slow cooker Roast Beef Po'Boy is slap your mama delicious and is better than anything you will find at a local restaurant, I guarantee it!
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      Prep Time 10 minutes
      Cook Time 8 hours
      Total Time 8 hours 10 minutes
      Course Main Course
      Cuisine Creole
      Servings 6
      Calories

      Equipment

      Ingredients
        

      • 3 lbs chuck roast
      • 4 cups unsalted beef broth
      • 4 tbsp butter
      • 2 tbsp olive oil
      • 2 tsp cajun seasoning
      • 2 tsp salt
      • 1 tsp pepper
      • 2 large sweet onions sliced
      • 2 bay leaves
      • 8 garlic cloves minced

      Cornstarch Mixture

      • 2 tbsp cornstarch
      • 2 tbsp water

      Other

      • French bread or Hoagie
      • shredded lettuce
      • sliced tomatoes
      • mayo
      • hot sauce

      Instructions
       

      • Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.
      • Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute.
      • Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.
      • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
      • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
      • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
      • Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
      • Pour 1-2 cups of gravy over the shredded meat and mix.
      • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
      • Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

      Serve immediately. Dip the sandwich in the gravy and enjoy!

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        Slow Cooker Pork Loin with Honey Garlic Glaze

        Sweet Slow Cooker Pork Loin glistening with Honey Garlic sauce is a delicious entree that everyone will enjoy. Pork Loin is a tender meat when cooked properly. Serve with fresh vegetables for a balanced meal. Biscuits, cornbread or my favorite bread is very tasty additions to the serving options. This honey and garlic sauce is succulent and good to the last bite. This affordable and easy to make selection is perfect for beginners trying to feed themselves all week or a family of five a couple of times. Full of natural flavor and sweetness this is a budget friendly recipe. Pork Loin is perfect for family meal planning. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have Sweet Slow Cooker Pork Loin glistening with Honey Garlic Sauce in the middle of your diner table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Served with fresh and tender vegetables this is the perfect way to treat your family to something delicious. Thanks for visiting and see you again soon.

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        In a small bowl: combine all the rub ingredients together and mix.

        Rub olive oil all over the loin.

        Coat the pork loin wit the rub seasoning. Then transfer the loin into the slow cooker. 

        In a separate bowl: add honey, apple cider vinegar, garlic and mix.

        Pour the honey garlic mixture over the loin.

        Slow cook on low for 4-5 hours (1 hour per lb) or until tender. Transfer roast to a bowl/plate. Cover with saran wrap until ready to serve.

        In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved. Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce.

        Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Season with salt to taste. Optional: place a mesh/strainer on top of a bowl. Pour the gravy through the strainer. Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

        Slice

        Enjoy!

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        Slow Cooker Pork Loin with Honey Garlic Glaze

        Slow cooked to tender and juicy perfection Pork Loin with sweet and delicious Honey and garlic sauce is perfect for family meal planning.
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        Prep Time 10 minutes
        Cook Time 4 hours
        Total Time 4 hours 10 minutes
        Course Main Course
        Cuisine American
        Servings 8
        Calories

        Equipment

        Ingredients
          

        • 4-5 lbs pork loin
        • ¾ cup honey
        • 3 tbsp apple cider vinegar
        • 2 tbsp olive oil
        • 6 garlic cloves minced

        Rub

        • ½ tbsp paprika
        • ½ tbsp salt
        • ½ tbsp onion powder
        • ½ tbsp garlic powder
        • ½ tbsp dried thyme
        • 1 tsp black pepper

        Cornstarch Mixture

        • 2 tbsp cornstarch
        • 2 tbsp water

        Instructions
         

        • Pat the pork loin dry with a paper towel. Rub olive oil all over the pork.
        • In a small bowl: combine all the rub ingredients together and mix. Coat the pork loin wit the rub seasoning. Then transfer the loin into the slow cooker.
        • In a separate bowl: add honey, apple cider vinegar, garlic and mix. Pour the honey garlic mixture over the loin.
        • Slow cook on low for 4-5 hours (1 hour per lb) or until tender. Transfer roast to a bowl/plate. Cover with saran wrap until ready to serve.

        Gravy

        • In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved.
        • Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Season with salt to taste. Optional: place a mesh/strainer on top of a bowl. Pour the gravy through the strainer.
          Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

        Serve with dinner rolls, rice, pasta or salad. Enjoy!

          Video

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          Shredded Beef Enchiladas

          This authentic Enchilada recipe captures the unique traditional Mexican flavors in this simple and easy to follow recipe. The delicious taste that has been made a popular menu item at many Mexican restaurants is created using readily available ingredients. The tender Shredded Beef is a comforting meaty texture that is bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice and cut garden fresh vegetables for a complete balanced meal. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. My family loves this juicy tender Mexican Shredded Beef Enchiladas and believe you will too.

          Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef Enchilada entree ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe is the perfect combination of tortilla, meat, cheese, and sauce. Once you try them you will know why enchiladas have become a symbol of a traditional Mexican meal. Best served warm and shared with friends and family for a true eatfoodlicious experience. Thanks for visiting and see you again soon.

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          Shredded Beef

          Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

          Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

          Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

          Easy Enchiladas Sauce

          Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps. Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool. 

          Assemble

          Dip tortillas in the enchilada sauce (make sure both sides are coated). 

          Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down.

          Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside. Preheat the oven to 350°F. In a 9″x13″ baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce. 

          Add 2 cups of Mexican cheese on top of the tortillas.

          Bake for 20 minutes (uncovered) or until the cheese has melted.

          Garnish with cilantro, jalapeños, salsa or tomatoes.

          Serve with refried beans, rice or salad. Enjoy!

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          Shredded Beef Enchiladas

          Shredded Beef Enchiladas are dripping with authentic flavors and natural juices in this easy ready to serve entree everyone will enjoy.
          No ratings yet
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          Prep Time 20 minutes
          Cook Time 6 hours 20 minutes
          Total Time 6 hours 40 minutes
          Course Main Course
          Cuisine Hispanic, Mexican
          Servings 8
          Calories

          Ingredients
            

          Shredded Beef

          • 3-4 lbs chuck roast
          • ½ cup unsalted or low-sodium beef broth/stock
          • ½ cup tomato puree
          • 3 tbsp lime juice
          • 2 tbsp chili powder
          • 2 tsp onion powder
          • 2 tsp ground cumin
          • 2 tsp garlic powder
          • 1 ½ tsp salt
          • 1 tsp black pepper
          • 1 tsp spanish paprika
          • ½ tsp ground cayenne pepper

          Homemade Easy Enchilada Sauce

          • 4 cups unsalted or low-sodium beef broth/stock
          • ¼ cup oil
          • ¼ cup all-purpose flour
          • ¼ cup tomato puree
          • 3 tbsp chili powder
          • 1 tsp garlic powder
          • 1 tsp onion powder
          • 1 tsp ground cumin
          • 1 tsp salt
          • 1 tsp Mexican oregano
          • 2 tsp white vinegar

          Enchiladas

          • 8 flour or corn tortillas
          • 4 cups (divided) Mexican cheese

          Instructions
           

          Shredded Beef

          • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
          • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. 
          • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

          Easy Enchiladas Sauce

          • Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour.
          • Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps.
          • Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool.

          Assemble

          • Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside.
          • Preheat the oven to 350°F. In a 9"x13" baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce.
          • Dip tortillas in the enchilada sauce (make sure both sides are coated). Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down. Add 2 cups of Mexican cheese on top of the tortillas.
          • Bake for 20 minutes (uncovered) or until the cheese has melted.

          Garnish with cilantro, jalapeños, salsa or tomatoes. Serve with refried beans, rice or salad. Enjoy!

            Video

            Notes

            Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
            Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
            Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
            Keyword Authentic shredded beef enchiladas, best shredded beef enchiladas, easy shredded beef enchiladas, instant pot shredded beef enchiladas, mexican shredded beef enchiladas, oven shredded beef enchiladas, Shredded beef enchiladas, slow cooker shredded beef enchiladas, stove top shredded beef enchiladas
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            Slow Cooker Garlic Chicken Thighs and Potatoes

            Soft tender Slow Cooker Garlic Chicken Thighs and Potatoes that is full of delicious juices and succulent flavors. This easy to follow slow cooker recipe locks in flavor and maintains texture with easy to find ingredients. The broth form the slow cooker is rich with naturally sweet flavors that resonate with every tender succulent bit of the juicy chicken thighs. My family eats a lot of chicken and we love this method and flavor combination and are sure you will too.

            Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and simple to follow easy Slow Cooker Garlic Chicken Thighs and Potatoes recipe is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

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            Trim off fat from the chicken thighs. Coat both sides with salt & pepper. 

            Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.

            Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.

            Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F). Discard rosemary & thyme. Season the vegetables if needed.

            Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

            Serve & Enjoy!

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            Slow Cooker Garlic Chicken Thighs & Potatoes

            Easy Slow Cooker Garlic Chicken Thighs & Potatoes everyone will enjoy. Hearty and delicious tender chicken served with filling potatoes.
            No ratings yet
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            Prep Time 10 minutes
            Cook Time 5 hours
            Total Time 5 hours 10 minutes
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Equipment

            Ingredients
              

            • 6 bone-in chicken thighs with skin
            • 8 garlic cloves sliced
            • 1 tbsp extra virgin olive oil
            • 2 lbs yukon gold potatoes peeled & cut into cubes
            • ½ cup unsalted or low sodium chicken broth/stock
            • 1 tsp salt
            • ½ tsp black pepper
            • 1 red onions cut into cubes
            • 3 celery ribs chopped
            • 4 sprigs fresh thymes
            • 1 sprig fresh rosemary

            Instructions
             

            • Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.
            • Trim off fat from the chicken thighs. Coat both sides with salt & pepper.
            • Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.
            • Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F).
            • Discard rosemary & thyme. Season the vegetables if needed.
            • Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

            Serve & Enjoy!

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