Crock pot chicken can be a humble dish. However, layering the ingredients transforms everyday crock pot chicken into an irresistible family meal. The flavors of this dish will leave your family and guests with the impression that you slaved all day in the kitchen.
The foundation of this dish is chicken. While the original recipe calls for skin-on chicken thighs, it’s easy to use boneless and skinless chicken breasts for a low-fat version. Alternatively, add a full, cut-up chicken for a heartier dinner.
Flavorings for the irresistible crock pot chicken include honey and garlic. However, it’s possible to spice up the dish with hot paprika or more exotic spices. Alternatively, consider adding another aromatic, such as chopped onion or leek.
What’s more, there’s no need to worry if you don’t even have a slow cooker. Simply layer the ingredients inside a Dutch oven and bake at 325 degrees Fahrenheit for two hours.
½ cup honey
½ cup reduced-sodium soy sauce
4 cloves garlic, minced
1 teaspoon basil
1 teaspoon oregano
½ teaspoon red pepper flakes
½ teaspoon black pepper
4 pounds chicken (8 thighs, 4 split breasts or a full cut-up chicken)
1 pound baby red potatoes, peeled and sliced
1 pound baby carrots
1 pound fresh green beans, ends snipped
Combine the first seven ingredients (through the black pepper) in a bowl. Use a whisk to mix well. This is the sauce for your chicken.
Place half the chicken in the bottom of a clean, dry slow cooker liner. Pour half the sauce over the chicken.
Layer the potatoes and carrots on top of the sauced chicken. Place the remaining chicken pieces on top, and pour the sauce over everything.
Place the liner inside the slow cooker, and cover with the lid. Set the cooker on low, and cook for eight hours. It’s also possible to cook on high for four hours or in the Dutch oven for two hours – check halfway through.
Approximately 30 minutes before the cook time is up, place the green beans on top of the chicken mixture. Cover the slow cooker or Dutch oven again, and resume cooking.
For crispy chicken, pull the meat out of the liquid and place it on foil. Broil it in the oven for three minutes.
As described, the dish makes eight servings. Divide the chicken in eight equal parts, and serve with the vegetables from the slow cooker. Drizzle some of the remaining sauce over the dish.