SLOW-COOKER CHICKEN & HONEY-GLAZED ROOT VEGETABLES
This beautiful slow-cooker chicken dish should be a standby for day-of decisions to host dinner. In the spring, substitute baby white turnips and baby carrots for the regular varieties. To reduce prep time, cut the vegetables the night before; refrigerate. Place in the slow cooker with the browned chicken the next day.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Legs Recipes
Time 4h20m
Number Of Ingredients 15
Steps:
- Coat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips, carrots, parsnips, onions, and thyme in the slow cooker. Whisk together the honey, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper in a small bowl; pour over the vegetables in the slow cooker, and toss gently to coat.
- Sprinkle the chicken thighs and drumsticks evenly with 1/2 teaspoon of the salt and the remaining 3/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the chicken thighs to the skillet; cook, turning once, until golden brown, about 2 minutes per side. Place the thighs on top of the vegetables in the slow cooker. Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. (Do not wipe the skillet clean.) Place the drumsticks on top of the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour over the chicken in the slow cooker.
- Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours. Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker. Sprinkle the chicken and vegetables with the remaining 1/4 teaspoon salt. Serve with the reserved cooking liquid from the slow cooker. If desired, garnish with the fresh thyme sprigs.
Nutrition Facts : Calories 370 calories, Carbohydrate 29 g, Fat 11.5 g, Fiber 7 g, Protein 36 g, SaturatedFat 2 g, Sodium 581 mg, Sugar 14 g
SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
The easiest one pot recipe ever. Simply throw everything in and that's it! No cooking, no sauteeing. SO EASY!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. 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. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES
Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
- In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
- Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g
GLAZED ROOT VEGETABLES
When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Provided by Scott Koeneman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g
CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.
Provided by Willpio
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h23m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
- Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
- Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
- Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
- Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g
SLOW-COOKER BALSAMIC ROOT VEGETABLES
Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
- In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
- Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.
Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
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