Ingredients:
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon minced fresh rosemary or dried
- 1/4 teaspoon red pepper flakes (optional)
- 1 and 1/2 pounds red potatoes, unpeeled, cut into 1-inch pieces
- 4 (12-ounce) bone-in split chicken breasts or bone-in chicken thighs, skin removed
- 1 tablespoon water
- 2 teaspoons whole-grain mustard
- 1 teaspoon grated lemon zest plus 2 tablespoons juice (from 1 lemon)
- 1 cup frozen peas, thawed (optional)
Directions:
Heat 2 tablespoons olive oil over medium heat in a sauce pan until it shimmers. Add garlic, rosemary, pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds; let cool slightly. Toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. If you want potatoes cooked well, heat in microwave until softened, 8-10 minutes; transfer to slow cooker. Rub chicken with oil mixture and arrange skinned side up in even layer in oval shaped slow cooker. Cover and cook until chicken registers 160 degrees; 2-3 hours on low.
Whisk remaining 3 tablespoons oil, water, mustard, lemon zest, and juice, and 1/8 teaspoon salt in a separate bowl until combined. Season with salt and pepper to taste. Transfer chicken to serving dish; tent loosely with aluminum foil. Stir peas into slow cooker; let sit until heated through, about 5 minutes. Using slotted spoon, transfer vegetables to dish with chicken; drizzle with dressing and serve.
Source: Adapted from America’s Test Kitchen: The Complete Slow Cooker
