Active Time
20 Mins
Total Time
8 Hours 20 Mins
Yield
Serves 4 (serving size: 2 thighs, about 2 cups vegetable mixture, and about 1/4 cup juices)

The challenge: I always end up with soup. Where does all that liquid come from?
Our solution: Understand that anything you put in the slow cooker will release liquid as it cooks, and there’s no way for that liquid to evaporate off. If you’re not careful, you will indeed end up with soup. Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa (look for it with the hot sauces or in the global foods section). We then arrange seared chicken thighs on top, and cook the mixture with no liquid added. Over the long cooking period, the chicken releases juices that baste the veggies underneath and create just enough sauce.

How to Make It

Step 1

Peel onion, and cut vertically into 8 wedges, keeping root end intact to hold wedges together. Combine harissa and 1 tablespoon oil in a 5- to 6-quart slow cooker. Add potatoes, carrots, and onion; toss gently to coat.

Step 2

Combine garlic powder, paprika, pepper, and 1/4 teaspoon salt in a small bowl. Sprinkle mixture evenly over meaty side of chicken thighs. Heat a large skillet over medium-high. Add remaining 1 tablespoon oil to skillet; swirl to coat. Add chicken thighs, meaty side down. Cook until well browned on one side, 5 to 6 minutes.

Step 3

Arrange chicken thighs over vegetables in slow cooker, browned side up. Cover, and cook on low 8 hours. Remove chicken from slow cooker, and sprinkle vegetables with remaining 3/4 teaspoon salt. Divide vegetables evenly among 4 bowls; top evenly with chicken. Spoon juices over chicken and vegetables. Serve with lemon wedges and garnish with parsley, if desired.

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