What’s for dinner? Crockpot chicken it is.
Alright everyone, I’ve shared it before, and I’ll share it again: I love my crockpot. It is my go-to for easy meals because it is literally throw-it-in-and-leave-it, which is totally my kind of cooking. If you’re new to crock pots, here’s the skinny: a crock pot is a way to cook food with indirect heat, meaning that it keeps food moist (as long as there’s adequate fluid in the pot) while it cooks. The longer and lower the heat tends to equal softer and more tender meat in my experience. So this is not something to use when it’s 5:00pm and you’ve got to have dinner on the table by 6. It is pretty fantastic to put on in the morning and let cook all day while you’re doing something other than slaving over a stove.
There are multiple types/brands of crock pots, but this is the one I own. I will be buried with it, it’s that beautiful. I love how you can set cook times (in case I forget it’s doing it’s thang), plus the clip on lid keeps it secure for traveling from one kitchen to another.
My favorite thing to cook in my crockpot is chicken. Let’s be honest, my favorite meat to cook is chicken. I just feel like it’s more versatile and workable with different cuisines. Plus it makes a filling dinner and there are simply so many recipes out there. You can whip up a good chicken dinner with just the spices in your cupboard if needed. This is one of my favorite go-to recipes! It pleases the picky eaters in my house (hello fickle three year old) and the more refined palates (mine, duh). As an added plus, it doesn’t require any speciality ingredients, it’s all pretty simple things you should have on hand. So, here’s where you start:
- 8 bone-in, skin-on chicken thighs
- 16 oz. halved baby red potatoes
- 16 os. baby carrots
- 16 oz.trimmed green beans
- 2 tbsp. chopped fresh parsley
Honey Garlic Sauce
- 1/2 c. soy sauce
- 1/2 c. honey
- 1/4 c. ketchup
- 2 cloves minced garlic
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. ground black pepper
Process: Start by taking your chicken thighs (you can use boneless or bone-in) and trimming them a little. Rub a little salt and pepper into the chicken, then toss those babies into the crockpot.
Add in the cut potatoes, carrots, and onions.
Make your sauce! This can totally be whipped up in a bowl and then tossed on top of the chicken and veggies. Give the whole thing a good toss so that you really coat those tenders-it’ll be better in the end, trust me. Cook on low 6-8 hours (you can do high for 2-3 hours, but trust me on this, low is waaaay better). You can peek on the dish and stir it about halfway through, but it’s better to just leave it be and let it marinate. My mom always says that every time you lift the lid on a crockpot, you set the heating back 15-20 minutes, so I always leave it be unless I think it’s burning.
About 15-20 minutes before you’re ready to serve, toss the green beans on top and set that baby to high. Make sure to set a timer too so that you don’t burn anything, ha ha!
That’s it! You can broil the chicken if you’d like a little bit of added color. Simply remove the thighs, put on a cookie sheet, and broil in your oven for 2-3 minutes. Then spoon your delicious sauce on top and arrange your veggies. Don’t forget to serve up your hard work (wink, wink) on a beautiful platter like this one and no one will ever guess that your dinner didn’t take hours of slaving over an oven.