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Wednesday, December 07 2011
Take 20 minutes in the morning to prep the chicken and potatoes, then put everything in the slow cooker and leave it until dinner.

Prep Time: 20 mins
Total Time: 8 hrs 20 mins
Servings: 6 servings

12 skinless bone-in chicken thighs (about 5 pounds) 1 tablespoon vegetable oil1 pound baby Yukon Gold potatoes 2 medium onions, cut into thin wedges4 garlic cloves, minced 1/4 cup honey 2 tablespoons fresh lemon juice2 tablespoons cornstarch 1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish 1 teaspoon salt 1/4 teaspoon freshly ground pepper
1 Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2 Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3 Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

Nutrition Facts
Calories 490, Total Fat 13.5 g, Saturated Fat 3 g, Cholesterol 235 mg, Sodium 445 mg, Carbohydrate 33 g, Fiber 3 g, Protein 57 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 03:04 pm   |  Permalink   |  0 Comments  |  Email

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