Ever had a day where you’re just sick and tired of leftovers or the same recipes over and over? I feel like tacos, smothered pork chops, and spaghetti are on permanent repeat at my house. I mean, don’t get me wrong, I enjoy them, they are things I know my hubby will eat for dinner and then for lunch the next day. I get hesitant about expanding my go to recipes just because it can be so hit or miss.
Today I decided to dive into a new recipe and had my fingers crossed it turned out. It is a variation on my Apricot Asian Chicken recipe that I know is super tasty. I’ll post that one another time. Below you can see how I tweaked it to be more of a spiced chicken. I’m not a huge fan of dark meat chicken unless it’s cooked like this, slowly until it falls apart and has a good sauce.
Crack out the crock pot for this one. It is super easy to put together, minimal clean up after! As a new mom and business owner, a crock pot is my best friend. I don’t have to baby sit this or worry about burning or anything. If you’re short on time, you could definitely make this on the stove top. If you do, brown the thighs first.
Honey Garlic Chicken Thighs with Carrots and Rice
4 bone in, skin on chicken thighs
1 teaspoon oregano
1 teaspoon basil
2 tablespoons minced garlic
1/2 c low sodium soy sauce
1/4 c ketchup
1/4 c honey
2 tablespoons Hoisin sauce
1 tablespoon Sriracha sauce
1 tablespoon crushed pepper
1/2 teaspoon crushed red pepper flake
2 tablespoons cornstarch
2 cups baby carrots
Cooked white rice
In the crock pot put the chicken thighs on one side and the carrots on the other. I mix the sauce ingredients in a measuring cup so that I don’t dirty any extra utensils. Combine the soy, hoisin, and sriracha sauces together. Add the ketchup, honey, basil, oregano, pepper, garlic, and red pepper flake to the sauces. You’ll notice there is no added salt in this recipe. The soy has plenty as well as the sriracha. I whisk it together with fork.
Pour over the chicken and carrots. Place the lid on and let it go on low for 6-7 hours. If you chose to use high instead, 3-4 hours should be enough, or until the thighs fall apart with a fork.
Just before serving, cook your rice. I use a rice cooker and made 2 cups of dry rice.
When the timer goes off, remove the thighs from the crock pot and place them on a foil lined baking sheet. Place under the broiler for about 10 min to crisp the skin up. If you use skinless cuts then you can skip this step.
While the skin crisps up, pour the sauce from the crock pot into a saucepan. Reserve 1/4 cup in a separate bowl and whisk the cornstarch in. Pour into the rest of the sauce and place on medium heat until it thickens. This sauce is so good on the whole dinner I swear! The sweetness of the honey counters the kick of the sriracha without extinguishing it completely.
This is a great dinner for 2 or 4 and easy for lunch leftovers the next day. You can also shred the chicken off the bone and use it and the leftover rice for fried rice later!
I consider this one a success, hubby said it was a repeat!