If you read my blog, you will know that using a crock pot, slow cooker is not my usual preferred method of cooking.  I never really got good results in the past, hence the few slow cooker recipes on this blog.  This one?  It is a keeper.  15 minutes of prep time, load the crock pot, set the temperature, and dinner is done and on the table 5 1/2 hours later.  When a recipe works the time saving convenience of a crock pot is wonderful.

5-6 skinless, boneless chicken thighs

1/2 Tblsp. Italian Seasoning

1 Bay leaf

1 tsp. garlic powder

1 1/2 Tblsp. Gluten Free Worcestershire Sauce

1 Tblsp. soy sauce

1 Tblsp. white balsamic vinegar

fresh cracked pepper

2 big Tblsp. tomato paste

2 Tblsp. corn starch

1 cup water

1/2 of a large green pepper, sliced

1 large garlic clove, sliced in half

2/3 cup chopped carrots, 1 tblsp. finely diced celery leaves and celery

hand full of chopped leeks, optional

2 cups potatoes, cut into 1 1/2  inch pieces

We use a small 2-3 litre sized Crock Pot Slow Cooker.  For this recipe you will want to preheat the crock pot on high for 15 minutes while prepping vegetables etc., then add the ingredients, keeping on high for another 15 minutes, then turn down to low heat for 5 1/2 hours. (total preheat time on high, 30 min.)

Add the chopped potatoes to the bottom of the crock pot, followed by the carrots, celery and leaves, garlic clove, green peppers and bay leaf.

In a bowl whisk up the Worcestershire Sauce, soy sauce, balsamic vinegar, tomato paste, corn starch and water, then set aside.

Add the chicken thighs on top, sprinkle with Italian seasoning, fresh cracked pepper, then pour the sauce over the top.  After the crock pot has heated on high for the 15 minutes with the ingredients added, turn the crock pot to low and cook 5 1/2 hours.