Entire meal in a pot, a crockpot at that!

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FullSizeRender (3)If you’re like me and want a quick and easy meal, look no further! From the tender chicken to the sweet savory sauce that gets sucked in by the veggies, this dinner is a winner!










-8 bone-in skin-on chicken thighs

-16 oz baby red potatoes

-16 oz baby carrots

-16 oz frozen cut green beans


-1/2 c reduced sodium soy sauce

-1/2 c honey

-1/4 c ketchup

-2 cloves garlic, minced

-2 teaspoons dried italian herbs

-1/4 t ground black pepper

-1/4 t kosher salt



In a mixing bowl, whisk together sauce ingredients. Place potatoes in slow cooker, then carrots, then green beans. Place chicken thighs on top. Pour sauce over evenly. Cover with lid and cook on the low setting for 8 hours. I de-boned and skinned my chicken before we ate, but another option would be to broil chicken thighs, skin side up on a baking sheet until crisp, about 4 minutes. Note that using bone-in and skin-on chicken does make the chicken nice and tender, so I wouldn’t substitute for skinless chicken breasts.


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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