This smells amazing when it’s cooking, all the ingredients come together so nicely. The kids just loved this and ate it right up, unfortunately that’s why I don’t have any good pictures – I apologize, but trust me it was delicious!
6-8 chicken thighs (bone in!!)
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon onion powder
2 tablespoons flour
2 cloves garlic, chopped
2 teaspoons parsley
3 teaspoons lemon zest
3 carrots, cut into chunks
3 celery, cut into chunks
juice of one lemon
12 ounces chicken broth
1 cup water
Place chicken in the slow cooker pot. By using bone-in thighs, the chicken stays moist as compared to using filets which can really dry out, even in a crock pot.
In a small bowl combine the salt, pepper, onion powder, flour, chopped garlic, lemon zest and parsley. Rub into the chicken.
Put the cut carrots and celery on top.
Add the lemon juice over everything, then slowly add the chicken broth and water down the side (not on top of the veggies) filling the pot. This keeps the lemon and the spices intact.
Cover and cook for 6 hours on low. Skim the fat off the top.
I served it with rice, but by itself with a nice biscuit is pretty great too!