Inspired by a popular post on Damn Delicious (one of my favorite cooking blogs), this recipe for Slow Cooker Honey Garlic Chicken is beyond foolproof, with no braising, marinating or prep work required — just toss it in the slow cooker, come home after work and eat. You can use any cut of chicken and it still turns out moist and delicious. The original recipe called for chicken thighs, but boneless breasts were on sale and are something Georgia prefers, so we decided to try the recipe with those instead. And it worked perfectly. Life = easier, just like that!
Honey Garlic Slow Cooker Chicken
8 Chicken thighs (or two packages of boneless breasts, which I used here)
16 oz. red potatoes (half a 2.5 pound bag)
16 oz.baby carrots (one bag)
16 oz. green beans, trimmed (one bag)
FOR THE SAUCE
1/2 cup soy sauce (preferably reduced sodium)
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
Dried oregano, basil, pepper and red pepper flakes to taste (about a tablespoon total)
Mix the sauce together and set aside.
In your slow cooker, nestle the potatoes and carrots into the bottom of the pot, then layer the chicken on top. Pour the sauce over and set to cook on low for 7-8 hours or on high for 3-4 hours.
The original recipe calls for basting every half hour, which is fine if you are home but not fine if you’re working. It turns out well either way.
In the last 30 minutes of cooking, add in the green beans.
Serve warm on a cold day!
OK, so this doesn’t photograph very well as a finished product. Trust me when I tell you it’s even BETTER as leftovers!
This is a great recipe to pair with the Maple Dijon Pork Chops I posted about a couple of weeks ago when you’re meal planning for the week, because you can buy one bag of potatoes and use half in this meal and half with the chops; the same goes for the green beans.
Are you all set for Halloween?? We are in full Spooky Swing. Last weekend was the “Boo at the Zoo” event at the same place where we hosted Georgia’s birthday party this year, and we had a blast with friends riding the kiddie rides, seeing the animals in their exhibits, dancing to some monster tunes and of course picking up some toys and (healthy) treats along the walking paths. Monday we had a trick-or-treat in my office, which was another hit, and tomorrow G has her preschool Halloween party. It’s an exhausting life when you’re three — and the actual holiday hasn’t even hit yet! I’m not sure Rapunzel’s wig will make it to Monday intact… 🙂
This year, for the first time, I was lucky enough to participate in the Austin-Boston Food Blogger Swap (#atxbos), which matches food bloggers from Austin, TX and Boston, MA to swap foodie care packages in the month of October. The only rules? A $30 limit and a passion for local food products!
I swapped with Austin blogger Christy Horton, a pastry and dessert blogger at Epicuriosities.com, last week. Check out the fun stuff she sent me:
Make sure you check out Christy’s blog, Epicuriosities, and follow her on Twitter @Christy111luv. She sent me her own recipe for Southern Corn Bread, which I’ll definitely be making (and blogging!) soon. I may even take her tip to throw in the candied Jalapenos to keep it Texas style. I hope she enjoys her Boston food package as much as I liked getting her sweet n’ hot Texas goodies!
This creamy soup has a hint of heat and goes great with crunchy tortilla chips, fresh sliced avocado and a swirl of sour cream.
1 sweet potato, peeled and cubed
1 avocado, pitted, peeled and sliced (plus one for garnish)
3 cups of water
2 cloves of garlic, chopped or minced
1 jalapeno, fresh or from a jar, seeds removed and sliced
2 teaspoons Cumin
1 TBSP honey
juice of one lime
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a stockpot or Dutch oven on the stove top and heat to boiling, then simmer over medium heat for 15-20 minutes or until sweet potatoes are softened. Mash a bit by hand, then let cool. Transfer to a blender once it’s no longer steaming (or use a handheld immersion blender) to puree into a smooth soup. Serve plain, or top with sour cream, tortilla chips & fresh avocado slices. Delicious.
This spread couldn’t be simpler. Just combine lingonberry preserves with goat cheese (ideally, Chevre with honey, which you can find at Trader Joe’s), stir until chunky and blended, and serve with whole wheat crackers. It’s a combination you might not think to create, but it makes the perfect complement to a plate of savory crackers and dips. Try it out! Your guests won’t be disappointed.
This would also make a great filling for stuffed French toast. You could also pre-plate this spread on toasted baguette slices for a sweet twist on bruschetta; or, you could serve it atop apple slices (with chopped walnuts?) as another fun finger food.
I created this after roasting a bunch of root vegetables together with nuts and raisins in a (failed) attempt to make something compelling. Luckily, even though they bored me as a standalone dish, these harvest veggies tasted excellent once I tossed them with rotini pasta and a nutmeg-infused sauce. Easy as pie….kind of tastes like pie too, actually.
Red potato, sliced into quarters (unpeeled)
Turnips, sliced in half
Pumpkin, peeled and cubed
Squash, peeled and cubed (or buy this way)
Raisins (I used about one small box)
Carrots/parsnips, sliced (unpeeled)
Vegetable broth (enough so an inch or two coats the pan)
Cinnamon to taste (be liberal with it!)
Nutmeg (generous spoonful)
Ginger (to taste)
Honey (about a half cup)
Preheat the oven to 375. Prep all the chopped ingredients (or do this a day ahead). Toss with olive oil, nuts and raisins on a rimmed baking sheet. Sprinkle with cinnamon, nutmeg, and ginger and drizzle with honey. Season with salt and pepper. Add an inch or two of vegetable stock to the bottom of the pan. Roast in the oven, uncovered, for about 20 minutes or until tender.
Meanwhile, boil your pasta — I used rotini because it can “grip” chunky sauces like what you’re making.
You can use premade white sauce (I bought a great nutmeg sauce at Dave’s Fresh Pasta in Davis Square that I used as a base); or, you can make a simple white sauce by whisking butter, flour and then cream together over low heat, and then add the nutmeg in. Here’s a great example. I also added some leftover cream cheese into the pan to thicken the sauce even more (I never claimed this was health food). Combine the veggies, pasta and sauce in a large pot with a dash of pasta cooking water to help it all stick together! You can loosen it up with some more milk (I like almond milk) if it looks too thick or sticky.
This reheats well, but I’d recommend pouring a dash of almond milk (or whatever kind you use) into the tupperware container and also putting a pad of butter on the top of the pasta when heating up leftovers to re-moisten things in the microwave and to keep it all from turning sticky.