Crockpot Lemon Chicken

With two kids, I'm now on a mission to get some crockpot meals into the repertoire. Throw some ingredients together in the AM and have a hot meal ready after work? I accept! This Lemon Chicken is one of the first I've tried but has been a huge hit both times I've made it. Adjust the spice mixture to your liking!

8 Chicken Thighs (skinless, boneless)

1/3 Cup Chicken Broth

2 Lemons (juiced and zested)

1 t Garlic Powder

1 t Onion Powder

1 t Smoked Paprika

1 T Italian Seasoning

Pinch of Red Pepper Flakes

1 T Kosher Salt

Freshly Ground Pepper to taste

1/4 Cup Butter (cubed)

Sprigs of thyme (optional)

1. Place chicken thighs into the crockpot.
2. Add chicken broth, lemon juice and then sprinkle with lemon zest. 
3. Combine all spices and sprinkle over the tops of the chicken evenly. For a spicer chicken, add a full teaspoon of pepper flakes or use cayenne instead.
4. Cube butter and place pieces between the chicken throughout the crockpot. Top with sprigs of thyme if desired.
5. Cook for 6 hours on low or 3 on high. 

Oatmeal Chocolate Chip Cookies

I'm a cookie snob. There I admitted it. Cookies come in all shapes, sizes and textures, but only some are really worth those calories. My preference is ones that are crispy on the edges and chewy in the middle. The best ones are filled with chocolate chip (no raisins please!). But I especially love a chocolate chip cookie with a little something extra and the oatmeal adds to the great texture. Use a stand mixer for the easiest way to make this dough. The key for the perfect bake is refrigerating the dough, so don't skip that step. Ready, set, bake!

1 Large Egg

1/2 Cup Unsalted Butter

1/2 Cup Brown Sugar

1/4 Cup Sugar

1 T Vanilla 

3/4 Cup Flour

1/2 t Baking Soda

1/4 t Salt
1 1/2 Cup Oats

1 Cup Semi-Sweet Chocolate Chips

1. Using a stand mixer with paddle, combine egg, butter, sugar and vanilla. Mix well on medium until ingredients are combined and forms a paste. 

2. After scraping down the bowl, add flour, baking soda, and salt. Mix 1 min.

3. Add oats and mix just to combine. Then add chocolate chips and mix again just until ingredients are evenly dispersed.

4. Separate the dough into 12 balls for larger cookies or 24 for smaller cookies. Once rolled, place on cookie sheet and slightly flatten the top. Refrigerate for MINIMUM of 2 hours. Dough will last up to 3 days in the fridge or freeze and thaw in fridge for quick access to delicious cookies!

5. Preheat oven to 350. Add cookie dough to a greased cookie sheet with minimum 2 inch spacing between each. 

6. Bake large cookies for approximately 13-15 minutes and small cookies for 9-11 minutes. Let cool for 5 minutes before serving. 

ENJOY!