• 1 red onion
  • 6-8 chicken thighs
  • 1-1.5 lbs baby potatoes
  • 1 lemon
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • 4 cloves garlic
  • 1/2 Tbsp fresh thyme leaves
  • sea salt
  • pepper
  • bunch thin green asparagus


  • STEP 1
    1-Peel and slice red onion and add to the bottom of the slow cooker in one layer.
  • STEP 2
    2-Add chicken thighs on top in one layer.
  • STEP 3
    3-Wash and half baby potatoes and add to slow-cooker.
  • STEP 4
    4-In a small bowl mix zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper and finely chopped garlic and then pour over ingredients in slow cooker.
  • STEP 5
    5-Put lid on and secure, then set to high for 3-4 hours or low for 6-8 hours (depending on your schedule. 3 hours on high being the minimum and 4 the maximum and 6 hours being the minimum and 8 hours the maximum when set on low).
  • STEP 6
    6-15-20 minutes before the time is over, set slow cooker to high and add asparagus on top and put lid back on. The thicker the asparagus, the longer it will take.
  • STEP 7
    7-optional but recommended: 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on high for 3-5 minutes or until the skin is golden.
  • STEP 8

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