Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables

Name: Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables
Prep time: 30 min
Total time: 4 h 15 min
Yield: 4
Ingredients: 4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces; 3 medium Yukon gold potatoes, each cut into 6 pieces; 1 medium red onion, cut into thin wedges; 1 teaspoon salt; 1/2 teaspoon pepper; 4 bone-in skin-on chicken thighs; 2 teaspoons olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons honey; 3 fresh thyme sprigs

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Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables

Prep 30 min
Total 4 hr 15 min
Servings 4

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Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.

By Betty Crocker Kitchens

Updated Oct 17, 2016

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Ingredients

4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
3 medium Yukon gold potatoes, each cut into 6 pieces
1 medium red onion, cut into thin wedges
1 teaspoon salt
1/2 teaspoon pepper
4 bone-in skin-on chicken thighs
2 teaspoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
3 fresh thyme sprigs

Steps

1

Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2

Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
3

In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
4

Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

Tips from the Betty Crocker Kitchens

tip 1
Because slow cookers are a sealed cooking unit, liquids don’t evaporate during the cooking process, which results in a thinner sauce. Transferring the cooking liquid that remains in the slow cooker to a saucepan and reducing it is a good way to thicken the sauce and intensify the flavor.
tip 2
Red onions, while similar to yellow onions in flavor, have layers that are slightly less tender and meaty, which helps them hold up well to the slow cooker's long cooking time.

Nutrition

410 Calories, 13g Total Fat, 26g Protein, 46g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 410

Calories from Fat: 120

Total Fat: 13g; 21%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 75mg; 25%

Sodium: 720mg; 30%

Potassium: 1300mg; 37%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 6g; 23%

Sugars: 16g

Protein: 26g

% Daily Value*:

Vitamin A: 200%; 200%

Vitamin C: 20%; 20%

Calcium: 8%; 8%

Iron: 25%; 25%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks