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Crockpot Roasted Chicken with Chunked Red Potatoes and Carrots in a savory Honey & Garlic sauce.
Ingredients
3-4 Boneless Skinless Chicken Breasts or 4-5 Chicken Thighs Skin on.
Smoked or Regular Paprika
16 oz. Baby Carrots
Sixteen Ounces Baby Red Skin Potatoes (Halved)
1 Large Onion (Diced)
½ Cup Gluten Free Soy Sauce
½ Cup Honey
¼ Cup Ketchup
1 Tablespoon Olive Oil1
Salt and Pepper to Taste
Slurry Ingredients:
3 Tablespoons Argo Cornstarch (Gluten Free)
½ Cup Cold Water
Directions
Combine vegetables in the bottom of a 16-quart slow cooker.
Very generously rub each piece of Chicken with Paprika. If using Thighs with skin on rub on and under skin.
Season the chicken & Vegetables heavily with our Tuscan Spice Mix Recipe or your choice of Italian Spices. Place the chicken breasts into the slow cooker on top of the vegetables.
In a medium bowl, combine slurry, soy sauce, honey, ketchup, olive oil, salt, and pepper. Whisk until combined. Pour the mixture over the chicken and vegetables.
Cover and cook on high for 4 hours or low for 7-8 hours. Avoid opening the lid often, as this allows the steam to escape.
Sprinkle Chicken & Veggies generously with Chopped Parsley prior to serving.
Nutrition Disclaimer We are not dieticians or nutritionist. Any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands you use.