Honey-Rosemary Chicken with Yukon Gold Potatoes

SLOW COOKER HONEY-ROSEMARY CHICKEN AND BABY POTATOES 

What an amazingly tasty and easy meal for the summer, or anytime of the year.  This recipe was tested out on my family and our friends Vicki, Dave and their daughter Abriana.  We all concluded...this one should be put on my blog!  It is a sweet yet savory blend of honey and rosemary which accents the chicken and the potatoes, which you slow cook to perfected tenderness and taste.  This is a real keeper AND one to try out as soon as you can.  I love slow cooker meals....




Ingredients


About 4 pounds of boneless, skinless chicken thighs, although using chicken breasts instead would probably work out fine...I love the juicy nature of dark meat, especially in slow cooker recipes
2 Tbsp. vegetable oil
2 pounds baby yellow potatoes (could also use red or white)
2 large onions, cut into thin wedges
5 garlic cloves, minced
1/3 cup honey
3 tbsp. fresh lemon juice
3 tbsp. cornstarch
1 Tbsp. coarsely chopped rosemary
1 tsp. salt
1/4-1/2 tsp fresh ground pepper




Directions


Clean/rinse chicken.  Pat dry.  Heat the oil in a large non-stick skillet over medium high heat.  Add chicken, browning both sides of each piece, about 8 minutes total.


Place the potatoes, onion, and garlic in a 4-6 quart slow cooker;  top with the chicken.


In a small bowl, stir together the honey, juice, rosemary salt, pepper, and cornstarch.  Pour evenly over the chicken.  Cover and cook for 6-8 hours on LOW or 3-4 hours on HIGH.  Garnish with fresh thyme sprigs if desired.  It's that easy!




Please let me know if you try this.  I can't get ove how much I enjoyed the taste and texture of the meal.  We did finish off the meal with a delicious GF fresh peach cobbler, which you can see my recipe for in a previous post on this blog.


Peace!


Scott