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 from the honey with the earthiness of the garlic in this dish is *chef’s kiss* I promise you! I made this again last week and forgot just how great it is.
Even though this recipe is in my book, I had to share it again here because even though it’s crazy super simple, it’s very very good! And if you like it, buy my book, Garden Grown, for more great weeknight meals!
Slow Cooker Honey Garlic Chicken
Makes 4 servings
Ingredients:
- 2 tablespoons olive oil
- 4 medium chicken breasts or thighs
- 5 or 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.
- Place shredded chicken back in the slow cooker and leave on warm for 20-30 minutes.
- Remove the rosemary sprigs and serve the chicken, potatoes, and carrots, hot, spooning extra sauce over the dish.
- Enjoy!
