Recipe(tried): Roasted Garlic and Peppers Chicken Thighs (slow cooker)

Tonight we are off and running up to the high school to meet with the kids' teachers. So dinner needs to be lickety-split; I am preparing these slow cooker thighs, rice in the rice cooker on a timer, set to be ready when I arrive home, and asian slaw with cilantro and peanuts.

These thighs are simple, but oh! so flavourful!

SLOW COOKER THIGHS WITH ROASTED GARLIC AND PEPPERS

Chicken thighs, skin on (I am doing two packages of thighs tonight; 18 in total, enuf for 2 dinners and a few lunches)
Club House roasted garlic and peppers wet rub marinade

Loosen the skin on the thighs, and put about 1 tsp of the wet rub in there, rub around (it's all in the name!), and hold it in place by replacing the skin.

Fire up the grill, and brown the thighs, skin side down, until nice and brown. I suppose you could broil them, too, if you don't have a grill.

Load them in layers into the slow cooker. I put about 1/4 cup of beer on the bottom of the cooker. It seems to cook more evenly this way, especially with a big load.

Cover and cook on low for about 6-8 hours. I always start my cooker on high for about an hour, just to get it revved up. If you have an "auto" setting, that works great, too; same principle.

Enjoy! these are so yummy, you will want them every week!

Carolyn!