A weeknight dinner that you can throw in the slow cooker in the morning and not think about for the rest of the day is my kind of jam. A hint of sweetness pairs with savory flavors to create a dish you’ll add to your list of regulars.
Slow Cooker Chicken with Honeyed Carrots & Potatoes
Makes 4 servings
Ingredients:
- 2 tablespoons olive oil
- 4 medium skin-on chicken breasts or thighs
- 5 to 6 large carrots, peeled and cut into ½-inch rounds
- 1 large yellow onion, roughly chopped
- 1 pound baby potatoes, quartered
- ½ cup salted butter, melted
- ⅓ cup honey
- 6 garlic cloves, minced or pressed
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 to 5 rosemary sprigs
- 1 cup chicken broth or water
Directions:
- Heat the olive oil in a large saucepan over medium heat. Sauté the chicken in the oil until lightly browned, about 3 minutes on each side.
- Add the carrots, onion, and potatoes to the slow cooker. Place the chicken on top of the veggies.
- In a small bowl, mix the butter, honey, garlic, parsley, salt, pepper, and red pepper flakes.
- Pour the mixture over the chicken and veggies and mix to combine, then add the rosemary. Pour the broth over everything.
- Cook on high for 4 to 6 hours, until the chicken is cooked through.
- Remove the chicken breasts and shred with a fork
- Remove the rosemary sprigs and serve the chicken, potatoes, and carrots, hot, spooning extra sauce over the dish.
