By Alexandra Wasiek
There’s nothing that puts a bigger smile on my face then minimal labor cooking that turns out rich in flavor. I’m not a big fan of chicken and if I end up cooking it, I try to discover flavorful recipes. This slow cooker honey garlic chicken and veggie recipe is super simple and definitely to die for. I came across the recipe on Tasty facebook page and they shared the inspired recipe from damndelicious.net.
I care deeply about what I put in my body and you should care about yours too. If you choose to eat meat, get good quality meat. There are many kick a** butchers in the West Loop. If you are lazy like me and don’t live by West Loop you can simply drive over to your local Whole Foods and buy the free range meat and organic products, damn it! I have to almost swear because I mean it (and if you still don’t care about the quality food you decide to buy then do yourself the favor of watching foodinc.). Ok, enough lecturing, lets move on to the goodies.
Ingredients (for two people):
4 – 6 Free range Chicken thighs with the bone and skin (this keeps the chicken juicy and flavorful)
8 organic baby red potatoes (cut them in half)
1 small bag of organic baby carrots
1 bag of organic green beans (don’t be lazy and actually trim them)
2 tablespoons of organic chopped fresh parsley leaves
1/2 cup reduced sodium soy sauce
1/2 cup farmers honey
1/4 cup 78 red ketchup (my favorite ketchup brand which has a nice kick of spiciness to it. Make the right choice and satisfy your taste buds)
2 minced garlic cloves
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
- In a large mixing bowl, combine all the ingredients for the sauce.
- Place the chicken thighs, potatoes and carrots in the slow cooker. Pour in the sauce mixture. Cover the slow cooker and either cook on low hear for 7 to 8 hours or on high for 3 to 4 hours. During the last 30 minutes, throw in the green beans.
- Don’t slack off. Presentation is required so place everything on the plate nicely and pour some of the sauce over the chicken and veggies. Top the dish off with parsley. Viola!