So this is a recipe that I actually recently found on the web being made a lot of different ways by different folks ..... So I started messing around with recipe ..... and then came up with the below.

         My wife and I both really like the taste and flavor of recipes that use lemons.   After I made this one for the first time my wife said " This recipe is definately a keeper and you need to make it more often. "   The chicken comes out so tender and flavorful and absolutely " DELICIOUS ! "

  Ingredients:

•     5 - 8  ~  skin-on, bone-in chicken thighs  ~  ( See Tip #1 )
                   ( ~ " Or " ~ 4 skin-on, bone-in chicken breasts ~ )

•     1  ~  Tablespoon olive oil for " browning " the chicken

•     2  ~  Teaspoons olive oil ~ ( for the rub )

•     1  ~  Tablespoon Dijon grain mustard ~ ( for the rub )

•     1  ~  Teaspoon of lemon zest ~ ( for the rub ) ~ ( " but hold on to the lemon " )
              ( ~ Instead of trying to measure the zest ..... zest one large lemon into a small bowl ~ )

•     1 - 1/2  ~  teaspoons of oregano ~ ( for the rub )

•     1/2  ~  teaspoon of thyme ~ ( for the rub )

•     1/4  ~  teaspoon of salt ~ ( for the rub )

Directions:

1.   Zest the lemon into a small bowl.

2.   Add the mustard, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil into the small bowl and stir.

3.   Use your fingers or a brush to coat chicken on both sides with the mustard rub.

4.   Heat remaining teaspoon of oil in a large skillet or frying pan over medium heat.

5.   Add the chicken ~ skin-side down ~ and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.

6.   Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up.

7.   Cut the lemon used for the zest in half and squeeze the lemon juice over the chicken.

8.   Put the lid on the slow cooker and cook on LOW for 5 to 6 hours or until the chicken is cooked through.

9.   Then .....

   

   

Using " skin-on and bone-in " chicken helps to do two things :

1.   It gives you the chance to actually make your chicken more appealing since you can brown the skin ahead of time...

2.   Having the skin-on really helps the chicken become more tender since it will cook in it's own fat...

If using a " 4 Quart Oval " slow cooker " :

1.   Do not stack chicken on top of other chicken !

2.   You can use " 4 small thighs " ..... " OR "

3.   You can use " 2 small thighs and 1 breast " ..... " OR "

4.   You can use " 2 large breasts " .....

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or at ( russpickde@comcast.net )

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