I firmly believe crockpots were made for fall meals. Think about it, you prep it and then forget it: easy peasey for those hectic days. The aroma fills your home: comfort to relax you. It’s small pleasures like these that add up to a life well-lived.
I got this meal from @healthyhomesteader on Instagram. I found it at just the right time, too, because I had forgotten to put the pork shoulder in early enough for it to cook for eight hours. This recipe sparked my interest, mostly because I had all the ingredients already!
Honey Garlic Chicken
2 lbs chicken thighs
⅓ cup honey
¼ cup soy sauce (or coconut aminos)
2 Tbsp ketchup
1 Tbsp minced garlic
Cook 4-5 hours on LOW or 2-3 hours on HIGH.
Serve over rice.
I chose the low and slow method. All I had was bone-in, skin on thighs, which ended up working out great. I was a little bit worried that the skin wouldn’t be very nice but the texture turned out to be palatable. I dumped all the ingredients in, which also was fine and I gave it a little bit of a stir right at the end. I think next time I might mix them all together in a separate container and then pour the mixture over the thighs for a more even distribution of the flavors.
The chicken turned out so tender and flavorful! Instead of serving over rice, we served it alongside baked sweet potatoes and steamed french green beans. And, man, was it good!
For the leftovers, I heated up the remaining thighs with leftover penne pasta. And oh, my goodness, it was so good again! The drippings from the chicken gave extra flavor to the pasta.
All around, this is a great meal that I will definitely be making again!
My Beau affectionately calls me the “thigh master” and I am very pleased to add another method to my chicken thigh-making arsenal!
Also, it was so good, I forgot to take a picture, sorry!
*All recipe credit to Megan from @healthyhomesteader.
