Rainy Day Deliciousness

Sometimes, my mornings start like this…

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All bundled up for 6am yoga! 

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Rainy weather calls for hearty meals.  Monday, I made the most delicious dinner in my crockpot (in between whipping up about 7 dozen cookies).

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I’m not typically comfortable with bone-in chicken thighs but it’s good to try new things…right?!  I mixed up a honey garlic marinade and smothered my chicken and veggies in it.

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I cooked the chicken on high in my crockpot for 4 hours, but next time I will try low and slow.

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The result was magnificent!  The BOY was thrilled with his hearty and flavorful dinner.  It was the perfect meal for these shorter and wetter days!

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We ate all the chicken Monday for dinner, but I had plenty of veggies leftover for lunch this week.  As odd as it sounds, the sauce and veggies mixed beautifully with salmon.  I love the flavors of fall! 

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And speaking of fall flavors, these cookies make a really delicious dessert!

 

What do you like to eat/drink on rainy days?

Do you look ridiculous in your cold weather workout clothes?

 

Slow Cooker Honey Garlic Chicken and Veggies

From Damn Delicious

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves (optional)
FOR THE SAUCE
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time (See note below).
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

A few notes from me: I would add your green beans in earlier. Even on high heat, they were a bit crunchy and I cooked them for 1 hour.  Also, I did try to broil the chicken but my oven broiler is on the bottom, so they didn’t get so crispy and beautiful.

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