Spring Blossom Chicken Slow Cooker

Spring Blossom Chicken Slow Cooker . Toss raw chicken thighs (no skin) into your slow cooker with just 5 everyday goodies, and dinner turns into a yummy hit your kids will ask for again and again!

Serves 4

Ingredients

• 2 1/2 pounds raw skinless, boneless chicken thighs

• 1/3 cup honey

• 3 tablespoons Dijon mustard

• 1/4 cup low-sodium chicken broth

• 2 tablespoons fresh lemon juice (from 1 lemon)

• 1 tablespoon dried herbes de Provence or Italian seasoning

• 1 teaspoon kosher salt (if you want)

• 1/2 teaspoon black pepper (if you want)

Spring Blossom Chicken Slow Cooker Making Steps

1. Put the chicken thighs in a single flat layer at the bottom of a 4- to 6-quart slow cooker. Try not to pile them up too much so they cook evenly.

2. In a small bowl, mix the honey, mustard, chicken broth, lemon juice, and herbs until it’s smooth. Taste it and add salt and pepper if you like.

3. Pour the mix all over the chicken. Use a spoon to push some sauce under the pieces so everything gets coated.

4. Put the lid on and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours. The chicken is done when it’s super soft and hits 165°F inside (use a thermometer).

5. Taste the sauce and add more salt, pepper, or lemon if needed. If it’s too runny, take off the lid and cook on HIGH for 10-15 minutes to thicken it up.

6. Serve hot with lots of sauce on top. Add chopped parsley or chives if you have some (totally optional).