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Crockpot Chicken
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A picture of Crockpot Chicken.

Crockpot Chicken

DuckyDuck
DuckyDuck @Quackerz
Massachusetts

Something my husband threw together for us using our new crockpot!

Something my husband threw together for us using our new crockpot!

Read more

Crockpot Chicken

DuckyDuck
DuckyDuck @Quackerz
Massachusetts

Something my husband threw together for us using our new crockpot!

Something my husband threw together for us using our new crockpot!

Read more
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Ingredients

7-8 hours
4-8 servings
  • 8bone-in, skin-on chicken thighs
  • 16 ozbaby carrots
  • 16 ozbaby red potatoes, halved
  • 16 ozsnap peas
  • 2 tablespoonschopped parsley leaves (garnish)
  • sauce
  • 1/2 cupreduced sodium soy sauce
  • 1/2 cuphoney
  • 1/4ketchup
  • 2 clovesgarlic, minced
  • 1 teaspoondried basil
  • 1/2 teaspoondried oregano
  • 1/4 teaspooncrushed red pepper flakes
  • 1/4 teaspoonground black pepper
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Steps

7-8 hours
  1. 1

    In a bowl, mix together all of the sauce ingredients.

  2. 2

    Place chicken thighs, carrots, potatoes, and sauce mixture into a 6-quart crockpot. Cover and cook on low heat for 7-8 hours (or on high for 3-4 hours), basting every hour. Add snap peas during the last 30 minutes of cooking time.

    A picture of step 2 of Crockpot Chicken.
  3. 3

    Optional: preheat oven to broil. Place chicken thighs on sheet pan, skin side up. Cook for 3-4 minutes, or until skin is crispy.

  4. 4

    Serve chicken and vegetables immediately, garnished with parsley if desired.

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DuckyDuck
DuckyDuck @Quackerz
on November 10, 2016 17:40
Massachusetts
Le Cordon Bleu Dallas Baking & Patisserie student; Pastry Chef at the Perot Museum of Nature and Science (Wolfgang Puck Catering)
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Keywords

Chicken Thigh Honey Pea Pepper Red Potato Carrot Basil Soy Garlic

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