Oh my goodness you guys.
You know if I start a recipe with that it’s gonna be good.
There are times were I sort of feel like just begging you to make a recipe. And these would be one of those times. Can you pretty pretty please make this one? Just for me?
Mike and I were dying over this one. The flavors of all the garlic, fresh orange juice, lime juice, spices, and jalapenos. Hold me. Don’t worry, if you are sensitive to spice it doesn’t get spicy. Mike can barely handle mild salsa and he was just fine with this recipe.
Actually, more than fine.
We finished the entire dish. Lesson learned, double up this baby. And maybe throw in some potatoes to get your carbs if you need it, although we served ours over brown rice which was lovely as well. Because heaven forbid we eat a meal without carbs.
Slow cooker Wednesday, let’s get it going friends!
SLOW COOKER GARLIC CITRUS CHICKEN
Recipe adapted from Fit Slow Cooker Queen
4 bone in skin on chicken thighs
7 garlic cloves, minced
1 onion, sliced thin
1 jalapeno, sliced (seeds removed)
1 lemon, sliced
¼ cup lime juice
¼ cup freshly squeezed orange juice
2 tbsp evoo
1 tsp. salt
1 tsp oregano
1⁄4 tsp cumin
Heat a skillet over medium high heat with a little olive oil. Season the thighs with salt and pepper and brown a few minutes per side. (You can certainly skip this step if you’d like).
In a small bowl, whisk together garlic, lime juice, orange juice, evoo, salt, oregano, and cumin.
Add sliced onion to bottom of slow cooker. And potatoes, if using. Place chicken on top.
Pour marinade on top of all the ingredients in the slow cooker.
Top with the sliced lemon and jalapeno. Cook on high for 2-3 hours or low for 5-6.