You don't need to have a barbecue to make this delicious slow-cook chicken any time of year. But you will need a crock pot!
INGREDIENTS:
- 1 onion
- 2-4 cloves of garlic
- Fresh thyme
- Olive oil
- Black Pepper
- 8 Skinless, boneless chicken thighs
- TJ's Siracha BBQ Sauce
- TJ's Asparagus Saute with mushrooms & onions (fresh produce section)
- TJ's Fully Cooked Quinoa (freezer section)
INSTRUCTIONS:
- 1 onion
- 2-4 cloves of garlic
- Fresh thyme
- Olive oil
- Black Pepper
- 8 Skinless, boneless chicken thighs
- TJ's Siracha BBQ Sauce
- TJ's Asparagus Saute with mushrooms & onions (fresh produce section)
- TJ's Fully Cooked Quinoa (freezer section)
- Line the bottom of crock pot with roughly chopped onion and garlic cloves.
- Sprinkle black pepper on all the chicken thighs.
- Place one layer of chicken in the crock pot and cover with BBQ sauce.
- Repeat with another layer of chicken and sauce.
- Place a few sprigs of thyme on top.
- Cover the crock pot, turn it on low and cook for approximately six hours.
- Follow package instructions for both the quinoa and asparagus saute.
- Place a scoop of quinoa on each plate and place 1-2 thighs on top.
- Drizzle with the reserve liquid from the pot and add the saute on the side.
Recipe & photo submitted by Amanda B.
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