Last week I made this. It was a Racheal Ray recipe slightly revised.
http://www.rachaelrayshow.com/food/recipes/slow-cooker-meal-honey-lemon-chicken-potatoes/
Ingredients
2 tablespoons Olive oil (original recipe calls for EVOO)
Large package (about 5) Chicken breasts (original recipe is for 8 bone-in, skin-on chicken thighs)
Salt and ground black pepper
Cut up white potatoes (original recipe is for 1 1/2 pounds baby potatoes)
1 small onion, chopped
Equivlent of 2 to 3 cloves garlic the jar kind (recipe calls for finely chopped or grated)
Italian seasoning mix which included thyme (original recipe- 4 to 5 sprigs thyme, leaves picked and chopped)
1 lemons, thinly sliced (called for 2)
1/4 cup honey
3 cups of chicken stock (original recipe called for 1/4 cup chicken stock or water)
In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
I omitted this last part but you can serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.
TIPS: Served with extra "juice" from the crock pot on top. This would have been better with more lemon and using the small potatoes called for in the original recipe. I froze the leftovers in the sauce and it tasted great reheated.
RESULTS: Enjoyed by all.
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