Fix it and Forget it!

As a mom of two busy toddlers (Sophia 3, and Peyton 1) I rarely have a meal planned come dinner time. You will usually find me opening the fridge, opening the pantry cupboards and then possibly the freezer to see what I can pull together for both a healthy and appealing meal for our little family of four.
Don't get me wrong I love to cook, however, finding the time right now is quite the challenge. My favorite type of cooking is baking desserts and treats and in turn, eat them almost entirely myself. I was given a crock pot for my birthday from my in laws and since then (Dec.22nd), it had been sitting under my desk still in the box collecting dust. This wasn't because I didn't want to use the thing, but purely because I didn't really know how. My sister in law cooks with hers quite regularly and swears by it. She says it's so easy and makes the most juicy tender meat dishes.
So I went for it! I cut open that big box, set it on the counter and began pouring ingredients in (from a recipe of course). After that, I simply put the temp on low and left it to do it's thing. Had I known this thing was magic, I would have been using one long ago. My very first recipe, which has quickly become my favorite is the one I'm about to share with you, and trust me it's as easy to make as it is delicious!

Makes: 4 Servings
Prep. Time: 5 Minutes!
Cooking Time: 4-8 hours
Ideal Slow Cooker Size: 3-Quart

Ingredients:
-1 Tbsp. hot chili sesame oil
-4 Large chicken thighs
-3 cloves garlic, sliced
-1/2 cup brown sugar
-3 Tbsp. soy sauce

Directions~

1. Slice 3 garlic cloves and set aside

2. Spread oil around bottom of crock pot, place chicken thighs in slow cooker and sprinkle garlic slices over the top of the chicken.

3. Crumble brown sugar over the top.

4. Drizzle with the soy sauce. Cover and cook on low 4-8 hours, or until thighs are tender, but not dry.

5. Serve over rice, prepared with juice from the cooked chicken instead of water, or coconut rice is another great option!

ENJOY!