Set It & Forget It! Come Home To A Feast!
I have to hand it to Chung-Ah, because she comes up with winning recipes every time! I am a big fan of slow cooking, and Chung-Ah agrees. As she says, “Rain or shine, winter or summer, slow cookers are meant to be used 365 days of the year.”
This recipe combines my favorite meat, chicken, with three different veggies (baby potatoes, baby carrots and green beans) that are left largely in their whole states, except for the potatoes, which are halved or cut into large chunks. So it makes a hearty meal that satisfies you visually, before you even take that first bite.
The amazing sauce is what really makes this dish, however. Otherwise, it would just be yet another slow cooker chicken meal. Ho hum! This sauce is savory with soy sauce and ketchup, a bit sweet from honey, redolent of garlic, basil and oregano, and a little spicy from crushed red pepper flakes. It hits all the bases to make your taste buds do a happy dance!
One thing that makes it a little unusual, as slow cooker recipes go, is that it gives you the option of crisping-up the skin on your chicken thighs, which are bone-in, by the way. If you decide to skip this step, you could substitute boneless, skinless chicken thighs or breasts. Personally, I don’t like fussing around with bones!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you take the juice from the slow cooker right before you are ready to serve, put it in a saucepan with a cornstarch slurry and cook it over medium heat until it thickens (this won’t take long), you can have a nice gravy to put over your chicken and veggies
Recipe and image courtesy of Chung-Ah at Damn Delicious
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