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Slow Cooker Honey Gralic Chicken




Six large chicken thighs without skin and bone

A tablespoon of olive oil

Scrub components

1 teaspoon paprika

Half a teaspoon of cayenne pepper

1 teaspoon coarse salt

A quarter of a small spoon of crushed pepper

Honey garlic butter sauce

Half a cup of honey

Half a cup of unsalted butter

Six cloves of garlic, finely chopped

Two tablespoons of low-sodium soy sauce

Two tablespoons of rice wine vinegar or apple cider vinegar

a pinch of salt

A quarter cup of water or chicken broth

Two teaspoons of cornmeal



First we dry and then mix half a spoonful of olive oil with the rubbing ingredients, then we season the chicken and rub the mixture into the chicken

We heat half a spoonful of oil and roast the chicken for two minutes per side only, then transfer the chicken to a cooking pot with a capacity of six liters

As for the sauce, we melt the butter in the same pan in which we browned the chicken, then add the garlic, then the rest of the sauce ingredients and cook over low heat for one minute, then remove it

We pour the sauce over the chicken, cover the pot, and cook it on a high temperature for two or three hours

We transfer the chicken to a serving plate and let it rest for five minutes

Meanwhile, pour the juices from the saucepan and put it to cook on a medium heat and add to them a cup of water mixed with cornmeal and let it simmer for three minutes until it comes together

Place the chicken thighs with the sauce on the previously lined baking tray and then grill them until they are done

See also  Creamy Shrimp Alfredo Pasta

We cut the chicken into slices and then serve it with the sauce


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