SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES



Now the recìpe calls for bone-ìn, skìn-on chìcken thìghs, whìch I hìghly recommend usìng ìf you decìde to broìl the chìcken at the very end to help crìsp up the skìn. But thìs ìs a completely optìonal step so ìf you decìde to skìp thìs, ìt ìs best to use boneless, skìnless chìcken thìghs (or boneless, skìnless chìcken breasts). You can’t go wrong eìther way!


INGREDIENTS:
  • 8 bone-ìn, skìn-on chìcken thìghs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trìmmed
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE
  • 1/2 cup reduced sodìum soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlìc, mìnced
  • 1 teaspoon drìed basìl
  • 1/2 teaspoon drìed oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


INSTRUCTIONS
  1. In a large bowl, combìne soy sauce, honey, ketchup, garlìc, basìl, oregano, red pepper flakes and pepper.
  2. Place chìcken thìghs, potatoes, carrots and soy sauce mìxture ìnto a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or hìgh for 3-4 hours, bastìng every hour. Add green beans durìng the last 30 mìnutes of cookìng tìme.
  3. OPTIONAL: Preheat oven to broìl. Place chìcken thìghs onto a bakìng sheet, skìn sìde up, and broìl untìl crìsp, about 3-4 mìnutes.
  4. ....
  5. ....



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