Happy December!

 I got to do a lil' extra thrifting this week & have stumbled upon some pretty amazing treasures!!! - I am going to share more about them this weekend. Also Josh had an awesome urology check up AND a orthopedic check up- I am going to blog about that soon too. But for now I am just going to share a simple recipe I found via Rachael Ray's lovely site . . .

•2 tablespoons extra virgin olive oil
•8 bone-in, skin-on chicken thighs
•Salt and ground black pepper
•1 1/2 pounds baby potatoes
•1 small onion, chopped
•2-3 cloves garlic, finely chopped or grated
•4-5 sprigs thyme, leaves picked and chopped
•2 lemons, thinly sliced
•1/4 cup honey
•1/4 cup chicken stock or water

In a skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides.Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low

I Love using my slow cooker when I have a lot going on! Its the best walking in from a busy day with Josh knowing that dinner is ready and it smells sooo good! Espically when garlic is involved . . .

Josh is a very picky eater - but I have found that if you stick a kabob through it OR fancy toothpicks . . . he will eat it!?

....Oh & a puddle of ranch on his plate is a must!

Have a great night!