Honey-Rosemary Chicken with Yukon Gold Potatoes

Take 20 minutes in the morning to prep the chicken and potatoes, then put everything in the slow cooker and leave it until dinner.

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Honey-Rosemary Chicken with Yukon Gold Potatoes
Makes: 6  servings Prep 20 mins Start to Finish 8 hrs 20 mins


  • 12 skinless bone-in chicken thighs (about 5 pounds)
  • 1 tablespoon  vegetable oil
  • 1 pound  baby Yukon Gold potatoes
  • 2 medium onions, cut into thin wedges
  • 4 garlic cloves, minced
  • 1/4 cup  honey
  • 2 tablespoons  fresh lemon juice
  • 2 tablespoons  cornstarch
  • 1 tablespoon  coarsely chopped fresh rosemary, plus sprigs for garnish
  • 1 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper


1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.

2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.

3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)490,
  • Fat, total(g)14,
  • chol.(mg)235,
  • sat. fat(g)3,
  • carb.(g)33,
  • fiber(g)3,
  • pro.(g)57,
  • sodium(mg)445,
  • Percent Daily Values are based on a 2,000 calorie diet
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