Honey Garlic Slow Cooker Chicken with Brussel Sprouts & Roasted Potato Medley – Dinner for Two

Prep Time: 45 minutes

Serves: 2

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

Directions

  1. See above for individual directions