Sometimes, my mornings start like this…

All bundled up for 6am yoga! 

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

 

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.

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

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!

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! 

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.