I haven’t made a one-pot slow cooker dish in a while. Probably also because work-from-home is gradually fading away to become a phrase of the past, and as such, it’s not so easy to manage dishes that are being slow cooked and left alone at home. I am not sure, after this one, when the next slow cooker dish might come along again.
This dish of slow cooker harvest chicken and vegetables have it all – proteins, fiber, vitamins, carbs, and meat. For those who love chicken and potatoes, this IS the dish for you. You can adjust the marinade according to your preference and add more or less salt, or more or less honey, as you like.
Ingredients:
- Dried sage: 1.5 tsp
- Thyme: 1.5 tsp
- Rosemary: 1 tsp
- Garlic powder: 1 tsp
- Salt: 1 tsp
- Ground blackpepper: 1/2 tsp
- Baby potato: 500g, washed & halved
- Olive oil: 1 tbsp
- Chicken thigh: 3, bone-in
- Balsamic vinegar: 1/4 cup
- Honey: 2.5 tsp
- Asparagus: 300g, trimmed
- English parsley: 1 stalk, finely chopped
Method:
- Combine dried sage, thyme, rosemary, garlic powder, salt & blackpepper. Set aside.
- Place baby potatoes at bottom of slow cooker. Drizzle with olive oil & half of herb mixture.
- Place chicken thigh on top of potatoes. Rub remaining mixture onto chicken.
- Mix together balsamic vinegar & honey. Drizzle over chicken.
- Cook 4.5 hrs on low / 2.5 hrs on high.
- Place asparagus on top of chicken. Continue cooking for 30min more.
- Garnish with English parsley to serve.
Disclaimer:
This recipe was kindly adapted from Life Made Sweeter’s Slow Cooker Harvest Chicken and Vegetables’.
Serving:
3 – 4 persons as main dish
