Lemon-Garlic Slow Cooker Chicken - Easy
The following recipe is brought to you courtesy of a co-worker, Nancy. She mentioned this very easy recipe the other day, and when she got to the part about not sauteing the leeks nor pre-soaking the beans I was practically jumping up and down with glee. So after a bit of begging polite request, Nancy was nice enough to provide me with the recipe AND a photo! Woo-hoo!
The amount of black-eyed peas was not mentioned in the recipe, so I guesstimated at 2 cups.
Lemon Garlic Slow Cooker Chicken
Serves 6-8
2 cups diced leeks
2 cups dried black-eyed peas, rinsed and checked for debris
12 cloves of garlic, peeled and smashed using the side of a large knife
2 lbs. boneless, skinless chicken thighs
1 cup dry white wine
2 cups chicken broth (low-sodium preferred)
1 whole lemon, thinly sliced
1 teaspoon kosher salt (1/2 tsp. if not using low-sodium broth)
1/4 teaspoon pepper
Place diced leeks into a 4-quart slow-cooker. Cover leeks with black-eyed peas. Spread garlic cloves on top of peas.
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The amount of black-eyed peas was not mentioned in the recipe, so I guesstimated at 2 cups.
Lemon Garlic Slow Cooker Chicken
Serves 6-8
2 cups diced leeks
2 cups dried black-eyed peas, rinsed and checked for debris
12 cloves of garlic, peeled and smashed using the side of a large knife
2 lbs. boneless, skinless chicken thighs
1 cup dry white wine
2 cups chicken broth (low-sodium preferred)
1 whole lemon, thinly sliced
1 teaspoon kosher salt (1/2 tsp. if not using low-sodium broth)
1/4 teaspoon pepper
Place diced leeks into a 4-quart slow-cooker. Cover leeks with black-eyed peas. Spread garlic cloves on top of peas.
…
