Slow Cooker Creamy Lemon Buttermilk Chicken

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• This dish made me a Martha Stewart believer.  The recipe was inspired by the one she presented on her Cooking Show at  the PBS Create Channel and shown on this site.  It was meant to be a preparation for a kebab chicken dish which one can easily convert this slow cooker version to that point if you wish.  However, the slow cooker version without the grilling step is so good I had to share it with you.  I skipped the pricey saffron as an ingredient and substituted dried thyme leaves for the fresh ones. I also did not use Greek yogurt and just used buttermilk made from 2 % milk acidified with vinegar. The result is delicious, creamy and full of flavor chicken dish that is definitely a keeper.  And I am sure it will make a Martha Stewart fan out of you too.  

Slow Cooker Creamy Lemon Buttermilk Chicken

Adapted from this site

• 3/4 cup buttermilk (made from 2 % milk added with 1 tbsp vinegar and allowed to stand for 5 minutes or till the milk curdled) 
• zest and juice of 1 lemon
• 1 tsp dry thyme leaves
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/8 tsp cayenne pepper
• 1 tbsp. cornstarch
• salt and pepper to taste
• 2 lbs boneless, skinless chicken thighs

Place all the ingredients except the chicken in the slow cooker and mix.  Add the chicken and cook for 3 hours at high setting or 6 hours at low.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

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