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Slow Cooker Honey Garlic Chicken

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    Imagine coming home to the comforting aroma of honey and garlic wafting through your kitchen, signaling that dinner is ready and waiting for you. Each bite of this succulent chicken is a symphony of flavors – the subtle sweetness of honey, the savory richness of garlic, and the tender juiciness of perfectly cooked chicken – creating a culinary experience that’s sure to delight your senses.

    Ingredients:

    Honey Garlic Sauce

    1/3 cup honey

    1 tbsp garlic, minced

    1/2 cup soy sauce, low sodium (see note)

    1/4 cup ketchup

    1 tsp dried oregano

    Crockpot Chicken and Vegetables

    2 pounds chicken thighs, bone-in, skin-on

    1 pound baby red potatoes

    1 pound carrots, peeled

    1 cup onions, chopped

    1 pound green beans, trimmed

    fresh parsley, chopped, for serving optional

    salt and pepper to taste

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    Cornstarch Slurry (Optional)

    2 tsp cornstarch

    3 tsp water

    Instructions:

    In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.

    Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.

    Pour the honey garlic sauce mixture evenly on top.

    Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).

    About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.

    Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.

    Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.

    Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.

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