Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, October 23, 2014


1 1/2 lbs (4 pieces) chicken thighs, remove skin
1/2 cup chicken broth
1/4 cup apple cider (or juice)
1/4 cup balsamic vinegar
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp white whole-wheat flour*

Place the chicken in a 1/12-2-quart slow cooker/crock pot.

In a small bowl, combine the broth, cider, vinegar, juice, salt, garlic powder, thyme, paprika, and pepper; pour over the chicken in the cooker.

Place lid on cooker and cook on low 4 to 5 hours until chicken is tender and cooked through.

Remove chicken to a platter and keep warm. Skim fat from cooking liquid

Melt the butter in a small saucepan and stir in the flour until smooth. Gradually stir in the cooking liquid and bring to a boil. Cook while stirring for around a couple of minutes until thickened. Serve with the chicken.

This is my version of a TOH recipe.

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