Directions
- 1Place six large bone in skin on chicken thighs in the slow cooker.
- 2Add one large sliced onion.
- 3Add one pound of baby potatoes.
- 4Season with two teaspoons of oregano, salt and pepper to taste (two teaspoons of salt and one teaspoon of black pepper were used).
- 5Drizzle two tablespoons of olive oil over everything and mix well.
- 6Arrange the chicken pieces skin side up.
- 7In a bowl, mix together two tablespoons of lemon juice, six cloves of minced garlic, half a cup of honey, one third cup of sweet chili sauce, three tablespoons of soy sauce, one tablespoon of brown sugar, and one tablespoon of Dijon mustard.
- 8Pour the honey garlic sauce over the chicken and potatoes.
- 9Cook for four to six hours on high.
- 10Mix one tablespoon of cornstarch with two tablespoons of water and add to the slow cooker to thicken the sauce.
- 11Mix well and let it continue cooking.
- 12Use a blow torch to lightly brown the chicken (optional).
- 13Serve over yellow rice.
Ingredients
- 6 large bone in skin on chicken thighs
- 1 large onion, sliced
- 1 lb baby potatoes
- 2 tsp oregano
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 6 cloves garlic, minced
- 0.5 cup honey
- 1 third cup sweet chili sauce
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp corn starch
- 2 tbsp water
Equipment
slow cookerbowlspoonmeasuring spoonsmeasuring cupstongsplateblow torch
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