Friday Food Blogging

Got this one from the newspaper the other day, but modified it more than a little bit. It turned out pretty well, and passes the "wife test" even after a drive home that included a flat tire.

Slow Cooker Chicken
6 Chicken thighs, deboned and skinned
1 large Sweet Onion, sliced
4 Carrots, peeled and sliced
1 can, Petite diced Tomatoes
1 can, Chicken Broth
Frozen Peas
Olive oil
Garlic, crushed
Oregano
Thyme

Put the onion, carrots, tomatoes and broth in slow cooker and set on low.

Cut the chicken thighs into about four pieces each. Put about a quarter cup olive oil in a bowl and add the garlic, Oregano and Thyme to it. Mix that well. Dip the chicken pieces in the oil/herbs mixture, coating well, and put them in the slow cooker on top of what’s already in there.

Cook eight hours on low, being sure not to remove the lid. Add some frozen peas about thirty minutes or so before serving.