Sweet and Tangy Crockpot Chicken
6 large chicken thighs, rinse and pat dry
2 tablespoons canola oil
2 tablespoons Honey
1 medium lemon, reserve zest
1 large yellow onion, peeled and chopped
1 tablespoon soy sauce
1 cup chicken broth
1/2 teaspoon sea salt
1/4 teaspoon red pepper
1. In a large non-stick skillet heat canola oil then add thighs. Brown on both sides, set aside.
2. In a small bowl combine honey, lemon juice, soy sauce, salt, pepper; stir well.
3. In a 5 quart slow cooker, add browned chicken, 1/2 of honey mixture, onions and 1/2 of broth, and lemon zest. Cover and cook on low 6-8 hours or 3-4 hours on high.
4. Warm remaining sauce to pour over chicken before serving.
Side Suggestions: Baked potato, buttered carrots, and dessert