I must be one of the queens of taking recipes and just substituting the shit out of them. I think it’s part challenge and part convenience. Obviously, I know things that can’t be substituted, like baking soda for powder, but when you’re trying to eat clean, and on a budget, you just try to do your best to go with the flow. You’ll find a lot of the “reviewed” recipes that I post here go with the flow and are quite different from their originals. Sometimes it works well, and sometimes it’s just okay. Here’s another prime example.
I swapped the ketchup for less-sugar-laden tomato paste, liquid aminos for soy sauce, and agave for honey. I know soy-like sauce tastes great with ginger so I threw it in. I knew The Stud probably wouldn’t eat green beans, so I subbed them for Brussel sprouts. This recipe was good. Not great, just good. It was painstakingly easy. The Stud doesn’t care much for chicken in the crock pot because he always thinks it’s “dry.” But then my sister came over, had a bite of this chicken COLD, and loved it. So to each their own I guess.
I’m going to keep trying chicken in the crock pot a million different ways because I love to set it and come home to a fully cooked meal. And cooking it overnight while you sleep is winning, too…you wake up to an awesome smelling kitchen.
Embrace recipes that look a little different, might be “dirty,” or call for a flavor/ingredient you don’t like and swap it out! You never know, you might just stumble across a gem.
Recipe Report Card:
Amount of Pantry Staples Used: A
Stud approved: B+
Taste profile: A-
Final grade: B
Slow Cooker Honey Garlic Chicken and Veggies
Adapted from Damn Delicious
8 bone-in, skin on chicken thights
5 baby red potatoes, quartered
1 whole sweet potato, quartered (make the same size as the red potato)
2 cups carrots
1-2 cups Brussel sprouts
3 tbl liquid aminos
½ cup agave
½ can tomato paste (about ¼ cup)
¼ c. H20
2 cloves garlic
½ tsp dried basil
½ tsp dried oregano
1/3 tsp crushed red pepper
¼ tsp pepper
2 inch knob of ginger, shredded (optional)
In a large bowl, combine aminos, agave, tomato paste, water, garlic, basil, oregano, peppers, and ginger if using.
Place carrots and potatoes on the bottom of the slow cooker, top with chicken then top with Brussel sprouts. Cover and cook on low for 7-8 hours or high for 3-4 hours. Basting every hour which is probably where I went wrong.*see note below
Make ahead options:
Yes. To reheat, preheat oven to broil and broil skin side up
- *Ain’t nobody got time fo that! But like I said, had I basted every hour I wonder if this would have turned out differently…