Honey Garlic Chicken

 

Honey Garlic Chicken is a must-have recipe in my opinion.

Source: https://www.mamalovesfood.com/slow-cooker-honey-garlic-chicken/

Ingredients

• 6 chicken thighs with bone and skin
• 1 tablespoon seasoned salt
• 1 heaping cup whole peeled garlic cloves about 60 cloves
• 1/3 cup honey
• 1/4 cup soy sauce
• optional: toasted sesame seeds, green onion, cornstarch

Instructions

• Place chicken into inner pot and sprinkle with seasoned salt.
• Toss garlic cloves in, and make sure it gets in between the chicken and into the crevices.
• Pour honey and soy sauce over top.
• SLOW COOKER: Cover and cook 4 - 5 hours on high or 7 - 8 hours on low.
• INSTANT POT: Add additional 1/4 cup broth or water, seal and cook on manual (high pressure) 10 minutes, then allow a 5 minute natural pressure release.
• Optional: To thicken remaining sauce, stir in a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and simmer. Repeat until desired consistency is reached.

Slow Cooker Garlic Chicken

Love this type of recipe where you can throw everything together and forget about it, leaving a delicious aroma as it cooks.

Many who reviewed this recipe were concerned about the lack of liquid and added chicken broth or salad dressing.  I would agree that adding a little chicken broth isn't a bad idea . . . neither is adding more onion and some fresh chunky sliced mushrooms. 

During the end step in the oven (I would use a normal oven temperature like 350 instead of broiling), I would take some of the juices and make a gravy.  I'd also use boneless skinless chicken breasts or tenderloins which is my personal preference.  Use what you like and adjust the recipe accordingly.  

This recipe, from the Betty Crocker website, would be a great one for a beginner cook to try out and impress your guests who will think you worked in the kitchen cooking for hours.

Ingredients

1 large onion, halved, cut into thin slices 

1 tablespoon chopped garlic

1 1/2 teaspoons dried thyme leaves

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 cut-up whole chicken (3 1/2 to 4 lb)



Directions

Spray 5- to 6-quart slow cooker with cooking spray and place onion and garlic in slow cooker.

Mix thyme, basil, oregano, salt and pepper in a small bowl and rub each piece of chicken with the herb mixture. 

Arrange chicken pieces over onion and garlic.

Cover and cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Set oven control to broil and line broiler pan or cookie sheet with foil.  Place chicken skin side up on pan. 

Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.

Photo and recipe source

Roasted Garlic Clove Chicken

Easy, economical and delicious!

This recipe comes from the show Ten Dollar Dinners on the Food Network where Melissa always comes up with awesome meals that are economical. Check it out sometime!  At this time, it is airing every weekday afternoon EST.

You can imagine the delicious flavor of this chicken with all that garlic!  That is, if you love garlic like I do.

Ingredients

• 8 chicken thighs
• Kosher salt and freshly ground black pepper
• 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 teaspoons herbes de Provence
• 1 teaspoon flour
• 1/4 cup chicken stock
• 1/2 lemon, juiced
• Bread, for serving

Directions

Preheat the oven to 350 degrees F.

Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. 

In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. 

Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. 

Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. 

Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. *

Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

*Many comments on the recipe page claimed their gravy did not come out right.  Some tips for the gravy . . .

Make sure the drippings are heated thoroughly before adding flour, followed by the stock and lemon juice.

Depending on how much drippings your chicken produced, you may want to add butter to the drippings and heat thoroughly before adding the flour.