Never Any Leftovers!! Slow Cooker HONEY GARLIC CHICKEN and POTATOES

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is often more affordable.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Skinless chicken breasts are leaner, while drumsticks are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

Welcome to Cira's Kitchen, where I will show you a chicken and veggie recipe.

Start by preparing the chicken thighs, cutting off any excess feathers and rinsing them with vinegar.

Dry the chicken thoroughly with paper towels.

Cut the chicken into separate thighs and drumsticks at the joint.

Season the chicken with a little olive oil, Maggie sauce, lemon zest, lemon juice, grated frozen ginger, chicken bouillon, crushed red pepper flakes, buttery steakhouse seasoning, oregano, and black pepper.

Vacuum seal the chicken if desired for later use, or let it marinate for 30 minutes.

In a skillet, brown the chicken thighs for a few minutes to get some color, then remove them from the skillet.

Add chopped onions and carrots to the skillet and sauté for about 2 minutes, seasoning with a pinch of salt.

Remove the vegetables from the skillet and set aside.

Toast garlic in the skillet, then add 12 oz of light beer (or chicken broth if avoiding alcohol), 1/4 cup of honey, and 1.5 tablespoons of Dijon mustard, letting it simmer together.

Add roasted garlic bouillon and a bit of cornstarch to the sauce mixture.

Prepare the slow cooker with a liner for easy cleanup.

Place the browned chicken thighs into the slow cooker along with any juices from the bowl.

Add the sautéed onions and carrots to the slow cooker, along with any other vegetables you prefer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens