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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

HONEY GARLIC CHICKEN Recipe

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This recipe for HONEY GARLIC CHICKEN is from New Beginnings Community Church Cooks are the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Honey Garlic Sauce

1/3 cup honey
1 tbsp garlic, minced
1/2 cup soy sauce, low sodium (see note)
1/4 cup ketchup
1 tsp dried oregano

Crockpot Chicken and Vegetables

2 pounds chicken thighs, bone-in, skin-on
1 pound baby red potatoes
1 pound carrots, peeled
1 cup onions, chopped
1 pound green beans, trimmed
fresh parsley, chopped, for serving optional
salt and pepper to taste

Cornstarch Slurry (Optional)

2 tsp cornstarch
3 tsp water
Directions:
Directions:
In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.

Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.

Pour the honey garlic sauce mixture evenly on top.

Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours

About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.

Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.

Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.

Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.

 

 

 

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