Today I am sharing another SIMPLE, but delicious, Crockpot Chicken Recipe! While this recipe calls for chicken thighs, you may easily substitute boneless chicken breasts…or even thick cut pork chops!
Crockpot Chicken / Potato Dinner
Ingredients
- 4 – 6 chicken thighs
- 3 T. olive oil
- 2 T. butter
- 4-5 red potatoes, skin on, quartered or halved, depending on size
- 1 large sweet onion, peeled and quartered
- salt and pepper, to taste
- 1/2 cup brown sugar
- 2 t. minced garlic
- 1/2 cup soy sauce, I use low-sodium
- 1/4 cup ketchup
- 1/2 t. red pepper flakes
- 1/2 t. dry mustard
Instructions
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Rinse chicken thighs, leave skin on, and season with pepper and salt as desired. Skip the salt if you are watching your sodium intake.
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In a large skillet, heat olive oil and butter over medium-heat. Add chicken and brown on all sides, about 4 – 5 minutes each side, but watch to avoid burning the skin!
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Place chicken in large Crockpot…we prefer to use an oval or rectangle shaped pot for even cooking.
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Add potatoes and onion to the Crockpot.
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In small bowl, combine the brown sugar, garlic and remaining ingredients; stir well to combine.
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Pour brown sugar sauce over the chicken, potatoes and onion.
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Place lid on Crockpot and cook on HIGH 3-4 hours, or LOW 4-6 hours. Check at earliest time listed to avoid over-cooking chicken.
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If you would like a thicker sauce to serve with your dinner, make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Pour slurry into Crockpot and let cook for 8 – 12 minutes until sauce is thickened as desired.
Recipe Notes
If using boneless chicken breasts or pork chops as a substitute, use a meat thermometer to check for doneness as cooking times will vary.
This is a great dish to serve for a family Sunday lunch…and the sauce is excellent over rice and steamed broccoli!
Enjoy!
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