Friday, September 18, 2015
These days anything really easy for dinner gets extra points but when it is this delicious and easy, it's going to become a LaForce home staple. Like I've already made it twice in a 3 week time frame and we were out of town for almost one of those weeks haha. Just don't forget to put the potatoes in like I did the last time I made this... what can I say... mom brain is real.
Crock Pot Honey Garlic Chicken and Vegetables
serves 4, from Damn Delicious
8 chicken thighs - bone in skin on or boneless skinless
16 oz red potatoes, halved or quartered
16 oz baby carrots
16 oz green beans,stems snapped
Note: these don't have to be exact, if you want to throw in a few more green beans or whatever go for it. this recipe is very flexible I've found.
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/4 tsp ground black pepper
Mix together all ingredients below the Note starting with the soy sauce. Pour a little bit of the mixture on the bottom of your crock pot. Add chicken, potatoes, carrots and green beans. Pour rest of sauce mixture over top. Cook on low for 7-8 hours or high for 3-4 hours.
If you use bone-in skin on chicken thighs you can take them out and broil them in the oven for 3-4 minutes skin side up right before serving to crisp up the skin but this is optional. I've used both kinds of chicken thighs and they are both delicious but the crisping up the bone-in skin on chicken is nice if you have the extra time.
You could add heat to this by upping the amount of crushed red pepper in the sauce.
Hope you enjoy!