Slow Cooker Honey Garlic Chicken Thighs and Potatoes Recipe

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup provides a similar sweetness with lower glycemic index.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is typically less expensive and has a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a cost-effective substitute for butter.

Prepare your slow cooker (crock-pot).

Add 6 large bone-in skin-on chicken thighs (about 2 pounds) into the slow cooker.

Slice 1 large onion and toss it into the slow cooker with the chicken.

Add 1 pound of red baby potatoes (or gold potatoes) into the slow cooker. If they are larger, cut them up.

Season the mixture with 2 teaspoons oregano, 2 teaspoons salt, and 1 teaspoon black pepper.

Drizzle 2 tablespoons of olive oil over the chicken and potatoes, then toss everything together to mix well.

Arrange the chicken so that the skin side is facing up.

In a bowl, mix together 2 tablespoons of lemon juice, 6 cloves of minced garlic, 1/2 cup of honey, 1/3 cup of sweet chili sauce, 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1 tablespoon of dijon mustard to create the honey garlic sauce.

Pour the honey garlic sauce over the chicken and potatoes in the slow cooker.

Cover the slow cooker and cook on high for 4 to 6 hours.

After about 5 hours, if the sauce is runny, mix 1 tablespoon of corn starch with 2 tablespoons of water and stir it into the sauce to thicken it.

Continue cooking until the sauce reaches the desired consistency.

Once done, skim off any excess oil from the surface if needed.

Optionally, use a blow torch to brown the outside of the chicken for better presentation (not necessary).

Serve the chicken and potatoes over yellow rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens