Crock Pot Herb-Infused Chicken with Lemon-Basil Cream and Roasted Cherry Tomatoes

Begin by seasoning the chicken thighs with salt and pepper on both sides. In a large skillet over medium heat, add 2 tablespoons of olive oil and sear the chicken thighs for 3-4 minutes on each side until golden brown.

Remove the chicken from the skillet and place it in the crock pot. In the same skillet, add 1 diced onion and sauté for 2-3 minutes until translucent.

Stir in 4 minced garlic cloves and cook for an additional minute until fragrant. Pour in 1 cup of low-sodium chicken broth and scrape the bottom of the skillet to deglaze.

Add 1 tablespoon of fresh thyme leaves, 1 tablespoon of fresh rosemary, and the zest of 1 lemon. Pour this mixture over the chicken in the crock pot.

Cover and cook on low for 6 hours or high for 3 hours. About 30 minutes before serving, preheat the oven to 400°F.

Toss 2 cups of halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet.

Roast in the oven for 20 minutes until blistered. For the lemon-basil cream, combine 1 cup of heavy cream, the juice of 1 lemon, and 1/4 cup of chopped fresh basil in a small saucepan over low heat.

Stir gently until warmed through, then season with salt and pepper to taste. Once the chicken is cooked, serve it on a platter topped with roasted cherry tomatoes and drizzled with the lemon-basil cream sauce.

Garnish with additional basil leaves for a fresh touch.