A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Crockpot Chicken with Sweet Potatoes and Carrots in a Honey Orange Sauce

Crockpot Chicken with Sweet Potatoes and Carrots in a Honey Orange Sauce

Company was arriving, it was a Friday, and I had to work that day. I wanted something easy, but good, and I thought of a play on a Crockpot recipe I have made a few times recently.

Neither Steve or his aunt like spicy food, so I decided to still use sweet potatoes, carrots, and chicken, but use something other than the harissa of the earlier recipe.  Honey and orange juice came to mind!

I juiced an orange, and measured out about 1/4 cup of honey.

I whisked 1 1/2 Tablespoons of orange juice into the honey, and added a grind of coarse salt and pepper.

I placed the carrots, sweet potatoes, and the onion in the bottom of the crockpot.

The instructions with the earlier recipe had you tossing the vegetables with the harissa paste after you put them into the crockpot.

So, that’s what I tried here with the only and oj  but it didn’t work as well—not sure why.  I think next time I would just toss the honey orange juice mixture with the vegetables in a separate bowl, then pour into the crock pot.

In any case, after coating the veggies with the mixture, I added a sprig of thyme to the pot.

Next I needed to brown the chicken thighs before adding to the Crockpot.  I modified the spice mixture so that it was not as spicy, and use 1/4 tsp coarse salt, 1/2 tsp pepper, 1-2 tsps Penzeys Mural of Flavor spice, and 1/2 tsp garlic salt.

I removed the skin from some chicken thighs, and rubbed the spice mixture over them.

And browned them meat side down for five minutes (one side only).

And then placed the browned chicken thighs, crispy side up, on top of the vegetables in the crockpot.

The chicken started cooking on low at 8 am, and at the end of the day the house smelled great and all I had to do to serve dinner was dish it out.

There’s hardly any left, so it seemed to go over okay!

Still, I would do a few things differently.  I think I would add some orange zest to the honey/orange mixture to boost the flavor a bit.  I wouldn’t bother with the Mural of Flavor seasoning next time.  It didn’t add much, and my husband didn’t care for it.  I think probably just onion powder, garlic salt and pepper will be fine next time around.

And, I might think about taking the drippings and reducing it into a sauce.  It was too liquid to use as a sauce when serving.

So, here is the recipe as I made it tonight:

Crockpot Chicken with Sweet Potatoes and Carrots in a Honey/Orange Sauce

6 bone in chicken thighs, skin removed

2 sweet potatoes, peeled and sliced in 1/2 inch rounds

2 large carrots, peeled and cut in 2–3 inch diagonals

1 medium yellow onion, stem end slice off, but root end left intact, peeled, then sliced in 8 wedges, not cutting all the way through

1 sprig fresh thyme

1/4 cup honey

1-2 Tablespoons orange juice

Kosher Salt

Black Pepper

Garlic Salt

Penzeys Mural of Flavor Seasoning

Olive Oil

Whisk together the honey and orange juice, add a grind or two of salt and black pepper.

Toss the sweet potatoes, carrots, and onion with the honey orange mixture, and place in the bottom of the Crockpot.  Add the sprig of thyme.

Season the chicken thighs with a mixture of Kosher salt, pepper, garlic salt and Mural of Flavor Seasoning (this is where I would change it to a mixture of onion powder, garlic powder, kosher salt and black pepper)

Coat the bottom of a large frying pan with olive oil, and preheat to medium high.  Brown the seasoned chicken thighs meaty side down, for five minutes.

Place the chicken browned side up on top of the vegetables in the crockpot.  Cook at low for 8 hours.



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