slow cooker garlic chicken thighs


I jumped on the slow cooker train way too late.  Even when I actually had one in my small kitchen, I kept it in the box because there just wasn’t any room for it.  So this year, when K and I moved into our new townhouse, which had a kitchen about double the size of our old kitchen, I couldn’t wait to give the slow cooker a try.

Since then, the slow cooker gets used about once a week.  Our regulars are pulled pork, chili, and of course, these garlic chicken thighs.  I love this chicken dish (and generally any slow cooker dish) because I can put everything in the slow cooker (even if the chicken is still frozen) and voila! 8 hours later, I have a stunning, juicy yet crispy chicken dish.

Slow Cooker Garlic Chicken Thighs
(Makes 2 servings)

4 chicken thighs, skin on and patted dry
1 medium onion, thinly sliced
5 garlic cloves, thinly sliced
1 cup white wine such as Chardonnay
1/3 cup flour
salt and pepper to taste

In a small bowl, whisk together the wine and flour until no lumps remain.  Set aside.

Add the onion and garlic to the slow cooker and season with salt and pepper.  Season both sides of the chicken with salt and pepper and add to the slow cooker, skin side up.  Pour the wine mixture on top of the chicken.

Cover and cook for 4 hours on high, or 8 hours on low.

Transfer 2 cups of the sauce from the slow cooker to a small saucepan over medium heat.  Allow to simmer and reduce to about half the volume.  Set aside.

Serve the chicken thighs over couscous with some of the reduced sauce.

slow cook on,



spanish style couscous with carrots, peppers and chorizo


I don’t know what it was about last week, but I was feeling lazy.  Unusually lazy.  It may have been the 3 day weekend that proceeded it, the cooling temperatures that had me wishing I could stay in bed all day, or my out-of-state 8am meeting on a Friday. Ew.  My laziness kept my workouts and runs to a minimum, and my desire to cook was lacking as  well.  While at times like this I am tempted to eat out, I try my best to avoid this, because, well, food at home is much cheaper, and quiet often, tastier.

Not only was I able to whip this up very quickly, it also used a few random items I had in the fridge. It made a great filling side to some chicken I made, and I made a whole box of couscous, so we had some left over for lunch the next day. In case you’re wondering about this couscous versus the smaller kernels of couscous, I prefer this kind, known as Israeli couscous, because in my experience it feels heartier and stays moist.

Spanish style Couscous with carrots, peppers and chorizo
(makes 3-4 servings)

3 oz. dry chorizo, cubed
1 cup carrots, shredded
1-2 sweet (or regular) pepper
1 jalapeno pepper
1 package couscous
1/2 tbs adobo seasoning
1 tsp cumin powder
1/2 tsp paprika
salt and pepper, to taste

Cook the couscous according to package directions.  In a saute pan, with about 2 tbs of olive oil and under medium heat, cook together the peppers, carrots, and chorizo.   Cook until the pepper and carrots begin to soften and brighten, approximately 10 minutes.  When the vegetables and chorizo are cooked, add cumin powder, adobo seasoning, paprika, and salt and pepper.  Add to couscous and mix well.


food on,
– shirley