Grammy's Recipe Book Mains
Slow Cooker Honey Garlic Chicken
- Prep
- 20 min
- Cook
- 8 hr
- Total
- 8 hr 20 minstart to eating
Times are our estimates for Grammy's recipe, with unhurried prep.
As written
Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.
[in red ink]
Honey Garlic Chicken
Slow cooker 8 hours
8 whole chicken thighs bone + skin
1 lb. baby red potatoes
1 bag baby carrots
1 lb green beans cleaned + trims
1/2 cup honey
1/2 cup soy sauce
1 TBSP. lemon juice
4 cloves garlic minced
1 tsp. dried basil
1/2 tsp dried oregano
1/2 tsp dried red pepper flakes
1/2 tsp pepper
Combine honey, soy sauce, lemon juice, garlic
+ spices in bowl + whisk
Place 4 thighs in bottom of cooker
and pour over 1/2 of sauce
Add potatoes + carrots rest of thighs
and pour remaining sauce
Cover + cook on low 8 hours or high 4 hours
30 min before cook time ends add green
beans
Honey Garlic Chicken
Slow cooker 8 hours
8 whole chicken thighs bone + skin
1 lb. baby red potatoes
1 bag baby carrots
1 lb green beans cleaned + trims
1/2 cup honey
1/2 cup soy sauce
1 TBSP. lemon juice
4 cloves garlic minced
1 tsp. dried basil
1/2 tsp dried oregano
1/2 tsp dried red pepper flakes
1/2 tsp pepper
Combine honey, soy sauce, lemon juice, garlic
+ spices in bowl + whisk
Place 4 thighs in bottom of cooker
and pour over 1/2 of sauce
Add potatoes + carrots rest of thighs
and pour remaining sauce
Cover + cook on low 8 hours or high 4 hours
30 min before cook time ends add green
beans
Grammy's recipe
Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.
Ingredients
Chicken and vegetables
- 8 whole chicken thighs, bone-in, skin-on
- 1 pound baby red potatoes
- 1 bag baby carrots
- 1 pound green beans, cleaned and trimmed
Sauce
- ½ cup honey
- ½ cup soy sauce
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried red pepper flakes
- ½ teaspoon pepper
Method
- Whisk the honey, soy sauce, lemon juice, garlic and spices in a bowl.
- Place 4 thighs in the bottom of the slow cooker and pour over half the sauce.
- Add the potatoes, carrots and the rest of the thighs, and pour on the remaining sauce.
- Cover and cook on low 8 hours or high 4 hours.
- Add the green beans 30 minutes before the cooking time ends.
Modernized
A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.
Ingredients
Chicken and vegetables
- 8 bone-in, skin-on chicken thighs
- 1 pound baby red potatoes, halved
- 1 bag (1 pound) baby carrots
- 1 pound green beans, trimmed
Sauce
- ½ cup honey
- ⅓ cup low-sodium soy sauce
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 tablespoon cornstarch plus 2 tablespoons water, to thicken
Method
- Whisk the honey, soy sauce, lemon juice, garlic and spices.
- Put the potatoes and carrots in the slow cooker. Lay the thighs on top, skin side up, and pour the sauce over.
- Cover and cook on low 6–7 hours or high 3–4 hours.
- Add the green beans for the last 30 minutes.
- Move the chicken to a foil-lined sheet and broil 3–4 minutes to crisp the skin.
- Pour the cooking liquid into a saucepan, stir in the cornstarch slurry, and simmer 1 minute until glossy. Spoon over everything.
Ideas to play with
Twists and variations to try. Suggestions, not hers.
Boneless
Use boneless thighs and cook on low 4–5 hours.
Sesame-ginger
Add 1 tablespoon grated ginger and finish with sesame seeds and green onions.
Sheet pan
Roast everything at 425°F for 35–40 minutes, brushing with the sauce halfway.
Over rice
Shred the leftovers into the sauce and serve over rice for a second night.