Try this honey of a slow cooker recipe

Something about the rainy and then stifling hot weather last week made me want to go into hibernation mode.

All I wanted was air conditioning, the remote control and someone to wait on me and bring me food.

Well, Joey was fine with the first two, but he put his foot down on the last one, leading me to begrudgingly feed myself (Isn’t life unfair?).

In no mood to preheat my oven, I went to my old friend the crock pot and decided to try this week’s recipe—mostly because I already had the ingredients on hand, and like I said, I was not in the mood to be adventurous.

Luckily, our meal turned out fantastic, and I even had some leftovers to put in the freezer for the next rainy/hot/any-kind-of-weather day I don’t feel like cooking.

This came from a “Tasty” video posted on Facebook. You can find it at I added more garlic and spices to my version than the original had.

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Slow Cooker Honey Garlic Chicken and Vegetables


8 bone-in chicken thighs, skin removed

1 pound potatoes, cut into one-inch pieces

1 pound baby carrots

1/2 cup soy sauce

1/2 cup honey

6 cloves garlic, minced

2 teaspoons basil

2 teaspoons oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper


In a large bowl, combine the soy sauce, honey, garlic, basil, oregano, red pepper flakes, and black pepper and whisk to combine.

Place four chicken thighs in the bottom of your crock pot. Pour half the sauce over top.

Add the potatoes and carrots, put in the final four chicken thighs and top with the rest of the sauce.

Cook on high for three to four hours or on low for seven to eight hours.

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This has just a bit of an Asian flavor to it, so it would also be good with rice if you wanted to get adventurous and add another starch to the meal.

The original also had green beans in it, but I left those out because I didn’t happen to have any in the freezer. I think they’d be good in there, though.

If you feel yourself going into hibernation as the heat of the day is upon you, make sure you have some chicken thighs in the fridge so you have something delicious to eat once you emerge.

Unless, of course, you have someone who will wait on you hand and food. In that case, I’ll be right over.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at

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