Chicken Thighs with Orange Veggies

Chicken Thighs with Orange Veggies
prepped in my Slow Cooker (Crock Pot)

It probably comes as no surprise- I cook off my blog. The recipes are readily available with ingredients and complete instructions. There always are a few recipes that I need to add to my collection. As a matter of fact we enjoyed one of those recipes at dinner last night. Sometime last year I read an interesting recipe in the newspaper. No, I did not save it. I just remember the basic ingredients. The basic ingredients were Chicken Thighs, Sweet Potatoes, Carrots, Paprika, Black Pepper, Orange Juice and Honey. Everything was baked. 

After thinking about that recipe last week and considering the heat wave that we are now experiencing, it was an invitation for me to place these ingredients in my Slow Cooker and let dinner prepare itself. Who wants to cook on a hot humid day??? I sure do not!! Long story short-  dinner was delicious last night! There were 4 portions, so the extra 2 portions are now in our fridge and will be enjoyed tomorrow night. 

I used boneless skinless Chicken Thighs. Just a few shakes of Paprika for us. Paprika is always located in my spice rack.  

****Note: My Slow Cooker has a non- stick interior, so I place the cut Carrots on the bottom. If I place chicken or meat directly on the bottom it gets crusty. 

Chicken Thighs with Orange Veggies

Ingredients:
4 boneless skinless Chicken Thighs
1 pkg. Baby Carrots
2 Yams or 2 Sweet Potatoes
1/2 teaspoon Parsley
Paprika-  a few shakes from canister
Black Pepper- a few shakes from canister
1/4 Cup Honey
1/2 Cup Orange Juice

Method:

1. Rinse Baby Carrots under cold water, drain.
2. Cut Carrots in half and place in bottom of Slow Cooker/ Crock Pot.
3. Rinse Yams/ Sweet Potatoes under cold water. 
4. Cut into 1" slices.
5. Cut each slice in half.
6. Place in a bowl.
7. Remove fat from Chicken Thighs.
8. Place on top of Carrots in Slow Cooker/ Crock Pot.
9. Sprinkle Parsley on top. 
10. Sprinkle Paprika and Black Pepper on top of Chicken Thighs.
11. Place cut Yams/ Sweet Potatoes on Chicken Thighs.
12. Drizzle Honey over top. 
13. Then pour Orange Juice over all.
14. Place Slow Cooker/ Crock Pot lid on top.
15. Cook on High for 3 Hours. Reduce to Medium for 1/2 Hours.

This dinner cooks itself and is so delicious! It will be a dinner to enjoy any time of the year. A Slow Cooker/ Crock Pot comes in very handy! That small kitchen appliance is great to use on a hot summer day!

Enjoy!
Yummy!

  

Strawberry Season Includes Jam

~Local Strawberries~
Some for freezing, some for snacking on and some for freezer jam

The local strawberries are available here in Western MA! At a roadside stand it is easy to purchase a quart or two to enjoy. They are delicious! We purchased a few quarts. Some to prep for our freezer, some to snack on and 3 quarts to make 3 batches of Strawberry Freezer Jam. Preparing jam has been a tradition for me for so many years. For me the commercial jams do not compare in taste to the jams I prepare and my family and I enjoy.

These past two days my kitchen has been hopping! After purchasing the red juicy strawberries it was time to prep some to place in our freezer to enjoy throughout the year. On the second day the Strawberry Freezer Jam was prepared. After placing the strawberry jam mixture into clean containers and snapping on the lids, the containers sat undisturbed for 24 hours. My dining room table came in very handy! After 24 hours passed the containers were placed in the freezer. About a month ago I had already purchased the needed Certo (liquid fruit pectin), granulated sugar and lemon juice. My containers for jam have been used for quite a few years. 

For complete instructions on my method, click here. 

Now that our supply of the fresh buy local strawberries and the strawberry freezer jams have found their spots in our freezer it's time to enjoy a strawberry sundae for dessert tonight.

Enjoy!
Yummy!