Today I am sharing another great recipe for the fall and winter months. This time of year I pull out our crockpot a couple times a week. I love being able to dump everything in, set the timer and walk away. Then coming home to a house that smells wonderful and a meal ready to put on the table.
Slow Cooker Honey Garlic Chicken and Veggies
8 bone-in, skin-on chicken thighs (you could use breasts if you prefer-cooking times might vary)
16 ounces baby red potatoes, halved (we omitted as we are having potatoes with another dish this week)
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
For the Sauce:
1/2 C reduced sodium soy sauce (we use liquid aminos as I am trying to eliminate soy-it's a hard one)
1/2 C honey
1/4 C ketchup
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper (we use white since I cannot eat black)
1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6 qt. slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour (I didn't until the last as I was not home). Add green beans during the last 30 minutes of cooking time.
3. Optional: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. (we didn't as I generally peel the skin off before eating, it is still full of flavor and less fat)
4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Original recipe can be found here.