Honey Rosemary Chicken with Yukon Gold Potatoes

4 boneless, skinless chicken breasts (original recipe calls for chicken thighs)
1 lb small Yukon gold potatoes (whole)
1/2 med. onion, chopped
1 clove garlic, chopped
2 tbsp. honey
1/2 tbsp. cornstarch
1/2 tbsp. lemon juice
1/2 tbsp. rosemary
salt and pepper to taste

Rinse chicken and pat dry. Lightly brown chicken over med-high heat in oil. Place potatoes, onion, and garlic into a slow cooker. Top with chicken. Stir together honey, juice, cornstarch, rosemary, salt, and pepper. Pour over chicken. Cover and cook 6-8 hours on low or 3-4 hours on high. Serve garnished with rosemary if desired.

Recipe source - Ladies Home Journal


Melissa@GlutenFreeAlways said...

I found your site through MPM and I made this recipe with a few minor adjustments (I didn't have any yukon gold potatoes, so I used red potatoes). Anyway, it turned out great and we really enjoyed it. Will definitely make it again.