Braised Chicken with Honey Lemon Leeks

I haven't posted a crock pot recipe all week!  What is wrong with me?!  Here's a new one for you that is out of the ordinary and chock full of flavor.  Chicken thighs cooked with leeks, sweet honey and tangy lemon juice!  Plus, only 7 ingredients INCLUDING salt and pepper!  Serve over rice or noodles and enjoy!

Braised Chicken with Honey Lemon Leeks (adapted from Cooking Light, April 2014)

8 bone in, skin off chicken thighs
Salt and pepper
3 large leeks, woody ends removed
Zest and juice of 1 lemon 
2 t. honey
Chopped parsley for garnish (if desired)

Spray a 6 quart crock pot with cooking spray and place the chicken thighs in the crock in a single layer (as much as possible.)  Season the thighs with salt and pepper.  Slice the leeks in half lengthwise then thinly slice and place the slices in a large bowl of cold water.  Swish the leeks around with your fingers so the pieces break apart and the sand that is inside the leeks floats to the bottom of the bowl.  Carefully remove the leeks from the bowl using a large slotted spoon (do not use a colander to drain or you will end up with sandy leeks - not yummy!) and place them evenly all over the chicken breasts in the crock pot.  Season the leeks with salt and pepper.  Sprinkle the lemon juice all over the top and pour in the lemon juice and honey.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.

4 servings (273 calories each serving) according to my calculator on loseit.com