Slow Cooker Honey Garlic Chicken with Carrots and Potatoes
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 4 boneless, skinless chicken thighs
- 4 carrots, peeled and cut into chunks
- 6 small potatoes, quartered
- 1/3 cup honey
- 1/4 cup soy sauce
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- Arrange the carrot chunks and quartered potatoes around the chicken.
- In a small bowl, stir together the honey, soy sauce, minced garlic, oregano, salt, and black pepper.
- Pour the sauce evenly over the chicken and vegetables.
- Cover and cook on low for 6 to 7 hours until the chicken is tender and the vegetables are soft.
- Sprinkle with chopped parsley before serving.
Notes
Chicken thighs hold up best in the slow cooker and stay juicy. If you prefer a thicker sauce, stir in a small slurry of cornstarch and water during the last hour. Leftovers keep well in the fridge for up to three days and reheat nicely in the microwave.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife