Tasty’s Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

I hate to admit this, but I have never used my slow cooker, until last night. My husband has always used the cooker and this is “his” second one! What inspired me to use it was a video I saw on my Facebook feed by Tasty. It looked so easy and delicious with the ingredients all cooked in one pot! Since it is just the two of us, I only prepared half, but next time I will make the whole recipe. It would make wonderful leftovers for the work week. I used skinless chicken thighs, because I wanted to reduce the amount of fat. It was tender and juicy and you don’t need to broil them either! Meal planning can’t get any easier and healthier than this!

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Ingredients:

  • ½ cup honey
  • ½ cup reduced sodium soy sauce
  • 4 garlic cloves, mince
  • 1 teaspoon dried organic basil
  • 1 teaspoon dried organic oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground pepper
  • 8 chickens thighs, skinless and boneless
  • 1 pound baby red potatoes, quartered
  • 1 pound organic baby carrots
  • 1 pound green beans

Directions:

  1. Using a medium bowl, whisk together honey, soy sauce, garlic, basil, oregano, red pepper flakes, and ground pepper. Set aside.
  2. Add 4 chicken thighs to the bottom of slow cooker, pour half of the sauce.
  3. Then add the carrots and potatoes. Add remaining 4 chicken thighs. Pour the rest of the sauce on top of chicken.
  4. Set cooker at high heat for 4 hours or low heat for 8 hours. Add green beens the last 30 minutes.
  5. Optional: If using chicken thighs with skin, you can broil the pieces for 3-4 minutes in the oven.
  6. Serve immediately and enjoy!

Slow Cooker Honey Garlic Chicken

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Ginger-Lime Baby Carrots

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I have always been intrigued by colored carrots, even since I saw them at the Portland Farmers’ Market a couple of years ago. Recently, when I was searching for ideas on the Food and Wine website, I saw this recipe and “pinned” it for later. When I was at Whole Foods today, my eyes spotted the carrots and I had to make this! This beautifully simple and tasty dish was created by Richard Blais, winner of Top Chef, a couple of TV seasons ago. As usual, I made a few modifications.

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Ingredients:

  • 24 baby carrots, tops trimmed to 2″
  • 1 tablespoon organic extra-virgin olive oil
  • ½ teaspoon fresh ginger, grated
  • Pinch of cinnamon
  • ½ cup organic chicken stock
  • 1 tablespoon organic butter
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon Tabasco Sauce
  • Sea salt
  • Sesame seeds

Directions:

  1. Cook carrots in a large saucepan of boiling salted water for about 2 minutes, until slightly crispy. Drain the carrots.
  2. In a large nonstick frying pan, heat oil over moderate heat. Add the ginger and cinnamon, then the carrots, stirring occasionally for about 3 minutes. Add chicken stock, cook until the stock is reduced by half. Remove pan from heat and let cool for about 30 seconds. Stir in butter, lime juice and Tabasco Sauce. Add salt to taste. Sprinkle with sesame seeds. Serve on a platter. 4 servings.

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http://www.foodandwine.com/recipes/ginger-lime-baby-carrots