For family dinners this week, the Ninjas assisted to make Slow Cooker Honey Garlic Chicken and Veggies. The children carefully worked on knife skills to cut up the veggies, and practised precise measuring to create the cooking sauce. Each week, the children grow stronger in their cooking knowledge, and continue to build on their fine motor skills. Many comments were made about the delicious smell wafting through the building, so if you enjoyed this meal, the recipe is provided for you here:
Slow Cooker Honey Garlic Chicken and Veggies
Serves: 4
Prep: 10 min
Cook: 8 hrs
Ingredients
8 bone-in, skin-on chicken thighs
450g baby potatoes, halved
450g baby carrots
450g green beans, trimmed
2 Tbs chopped fresh parsley leaves
For the sauce
1/2 cup soy sauce
1/2 cup honey
1/4 cup tomato sauce
2 cloves garlic, crushed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
Directions
1. In a large bowl, combine soy sauce, honey, tomato sauce, garlic, basil, oregano, red pepper flakes and pepper.
2. Place chicken thighs, potatoes, carrots and soy sauce mixture into slow cooker. Cover and cook on low hear for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
3. OPTIONAL: preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
4. Serve chicken immediately with potatoes, carrots and beans, garnished with parsley, if desired.
