Crock Pot Honey Lemon Chicken with Potatoes

2T of EVOO
8 bone in, skin on chicken thighs (I always use breast cause I hate dark meat)
salt and pepper
1 1/2 LBS baby potatoes
1 small onion chopped
2-3 cloves garlic, finely chopped or grated
4-5 springs thyme leaves picked and chopped
2 lemons thinly sliced
1/4 C honey
1/4 C chicken stock or water

To finnish Zest lemon cut into strips, 1/2 C parsley chopped, 1/2 C pine nuts toasted (if you want to make it look all pretty before you serve it) and Balsamic drizzle.

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

Serve each portion with lemon zest, parsley, nuts and drizzle (if ya want)

Blue Cornmeal Griddle Cakes

1 1/4 C. Ground Blue Cornmeal (I used regular cornmeal)
3/4 C all purpose flour
1T baking powder
1/2 t. Salt
1 C. Skim milk
1/3 C. Honey
2 T. canola oil
2 eggs lightly beaten
1C fresh or frozen blueberries
vegetable oil cooking spray
chili powder (optional)

Combine first 4 ingredients in a large bowl
whisk together milk, honey, oil and eggs in a separate bowl and add dry ingredients.
Fold in blueberries

Heat non stick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 c batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste if desired. Drizzle over cakes.