Slow Cooker Honey Garlic Chicken And Veggies

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! 

Adapted from Damn Delicious 

Paula Smith 
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
TOTAL TIME: 8 HOURS 15 MINUTES
INGREDIENTS:

8 bone-in, skin-on chicken thighs (trim excess skin from chicken thighs) 
16 ounces baby red potatoes, halved
16 ounces baby carrots ( I used whole carrots, peeled & cut into chunks) 
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves ( I added 1 tsp. Chopped chives to sauce)
FOR THE SAUCE

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
DIRECTIONS:

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: (  I definitely broiled them to crisp up the skin. )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.

Hudson's Maurice Salad

Although I have never been to Detroit, this recipe reminded me of my childhood in Pensacola, FL. Lunch at The Old Firehouse Restaurant, having their Chief's Salad or the lunch counter at Woolworths when out shopping Momma & MeMomma.

I will be using grated onion in lieu of the onion juice, and tonight will be Muenster cheese in lieu of the Swiss cheese.

HUDSON'S MAURICE SALAD

This salad was born in Detroit at the JL Hudson Department store, and is now served at Macy's. If I had to guess, I would say I've eaten hundreds of these salads in my life, and hope to have a hundred more. One of my all time faves. I remember when I was little, how excited I would be to go shopping with mom, and then have lunch. Of course, it was always a Maurice salad with extra olives. And fresh baked bread. Ahhhh. The simple pleasures of life.

DRESSING:
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice (I will use grated onion)
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste

SALAD INGREDIENTS:
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives

Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)

Check it out here: Southern Plate