The other day after tossing all of the old (and flavourless) spices I found in the depths of the neglected pantry, I went and replaced the majority of them, and got a few things to try two slow cooker meals for my boyfriend and I this weekend. I’m really excited to see how they both turn out, and if we’ll both like them enough to want to have them again in the future! I’m also excited to start keeping track of how much money we’ll be saving by cooking at home and eating less take-out and fast food!
Here is the recipe I am trying today, which can also be found over at Damn Delicious. I decided to try this one first, as I’ve had it before at my sister’s house last year and absolutely fell in love with it. Also, I love chicken. If something has chicken in it, chances are that I will promptly become obsessed with it (unless it’s really spicy, then I just cry and feel sick). And from what I remember, everything had so much amazing flavour packed into it that it was really hard to resist wanting to eat the whole pot full (I’m not even exaggerating, it really is that good!)!
SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby carrots
- 16 ounces green beans, trimmed
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
- 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. Add green beans during the last 30 minutes of cooking time.
- OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
- Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.