Go Back
Slow Cooker Honey Garlic Chicken Thighs and Roasted Potatoes
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1.5 pounds baby potatoes, halved
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs in the slow cooker. In a small bowl, stir together the honey, minced garlic, and soy sauce until smooth. Pour the mixture over the chicken.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165 degrees.
  • About 45 minutes before the chicken is done, preheat the oven to 425 degrees. Toss the halved baby potatoes with olive oil, salt, pepper, and paprika in a large bowl.
  • Spread the potatoes in a single layer on a baking sheet. Roast for 30 to 35 minutes, stirring once halfway through, until golden and crisp on the edges.
  • Remove the chicken from the slow cooker and serve it with the roasted potatoes. Sprinkle chopped parsley over the top before eating.

Notes

For crispier potatoes, avoid crowding the baking sheet and use a hot oven from the start. If the sauce seems thin after cooking, transfer it to a small pan and simmer for a few minutes to thicken slightly before serving. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl