I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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This warm weather is perfect weather for my flowers, they have never looked so good! My geraniums, some of them 5 years old, are on our front steps.
I am always on the look out for a meal that I can toss together, put in the crock pot and forget until its time to eat! The recipe I am sharing with you today fits the bill and in this warm weather a crock pot doesn’t heat up your kitchen! I always remove the skin from the thighs before cooking, but that’s my personal preference. I think you will like this one!
Honey Garlic Chicken
4-6 whole chicken thighs
1 # baby red potatoes
1 bag baby carrots
1 # green beans, trimmed (I don’t always use)
Sauce ingredients: mix together
1/2 cup honey
1/2 cup soy sauce
1 Tablespoon lemon juice
4 cloves garlic, chopped fine
1 tsp. sweet dried basil
1/2 tsp. oregano
1/2 tsp. red pepper flakes (optional)
1/2 tsp. pepper
Place chicken thighs at the bottom of the crock pot, Pour 1/2 of the sauce over meat, then add potatoes and carrots then remaining half of sauce. Cook on low for 8 hours or high for 4-5 hours. Add green beans last 30 minutes of cooking time.
Have a great week!