Succulent, flavourful smoky paprika garlic chicken has been a hit in my house this week.  It’s especially a huge hit with me because it’s been so easy to prepare thanks to my Crock-Pot slowcooker. Simply pop it on in the morning then enjoy a delicious meal at the end of the day with little fuss or preparation.

This smoky paprika garlic chicken is coated in a simple but tasty herb and spice blend, then served with a yummy yoghurt feta sauce on the side.

With the Crock-Pot Sear & Slow CHP700, you can use the insert over a stovetop so you can sear your meat without creating extra dishes. I seared my chicken thighs first which helps lock in the flavour. This Crock-Pot model also has a cooking timer so you can set this and it will then revert to the ‘keep warm’ function once the cooking time is over.  It’s super handy for those days when you might be running a little late or need to keep it warm for others who are coming home later.

And the good news is you can WIN a CrockPot for yourself too (details to follow…)

Smoky paprika garlic chicken

½ teaspoon dried thyme
1 teaspoon dried oregano
3 teaspoons smoked paprika
1 teaspoon garlic powder
Zest from one small lemon
Juice from one small lemon
Salt and pepper
4 skinless chicken thighs, bone in
½ tablespoon olive oil

For the yoghurt feta sauce:

¼ cup Greek yoghurt
Finger sized piece of feta cheese
¼ teaspoon smoked paprika
2 teaspoons of lemon juice

In a small bowl, add the herbs, spices, salt, pepper and lemon zest.  Mix to combine and rub on the chicken thighs.

Place the Crock-Pot insert on an element over a medium heat.  Add the olive oil.  Once the oil is hot, place the chicken thighs in, ‘good’ side down to sear for 2-3 minutes.  Remove from the element and place the insert in the Crock-Pot.  Flip the chicken thighs so the fleshy side is facing upward.  Squeeze the lemon juice around the chicken.

Turn the Crock-Pot to low and cook for 7 hours.

To make the sauce, crumble the feta and mash with a fork so it is finely broken up. Add the feta and the remaining ingredients into a small bowl and mix well. Store in fridge until dinner is ready to serve
Serve the chicken with a dollop of the sauce along with roast vegetables and some greens.

WIN WIN WIN

I’ve got a Crock-Pot to give away to one lucky reader.  To be in the draw simply comment below with your favourite Crock-Pot recipe. You can check out the Crock-Pot website here for inspiration.

Competition closes 20th June  and winner will be published on this post and notified by email.

CONGRATULATIONS TO VANESSA E!

This post was sponsored by Crock-Pot

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