Honey Garlic Slow Cooker Chicken

• 4 chicken thighs
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/3 cup honey
• 3 cloves garlic, minced
• 1 teaspoon dried basil

DIRECTIONS

1. Remove Skin
2. Lay chicken thighs into the bottom of a 4-quart slow cooker
3. Whisk soy sauce, ketchup, honey, garlic and basil together in a bowl; pour over the chicken
4. Cook on Low for 6 hours

 

Brussel Sprouts

• 1 pkg. Vince & Joe’s pre-packaged Brussel Sprouts
• Salt & Pepper to taste
• 2 Tablespoons Olive Oil

DIRECTIONS

1. Cut bottom of sprout off then cut in half
2. Lay cut sprout on flat side then Julienne (cut thin)
3. Using a 12” sauté pan; put on medium heat
4. Once pan has been heated up add oil and cut sprouts
5. Cook for 3-5 minutes
6. Salt & Pepper to taste

 

Roasted Potato Medley

• 2 Purple Potatoes
• 2 Redskin Potatoes
• 2 Yukon Gold Potatoes
• ½ Teaspoon Oregano (Dry)
• ½ Teaspoon Thyme (Dry)
• ½ Teaspoon Paprika
• 1 Teaspoon Salt & Pepper
• 1 Tablespoon Oil

DIRECTIONS

1. Pre-Heat oven to 350 degrees
2. Cut all potatoes into quarters
3. Toss in bowl with oil & seasonings
4. Place on baking sheet (skin side down)
5. Roast in oven for 25-30 minutes