We had a busy weekend, but it was a good kind of busy. Our son, Will, was baptized on Saturday and it was absolutely beautiful. It was such a surprise to see how many people showed up to celebrate his special day. Thanks be to God!
I’m sure you noticed that today is definitely not Sunday. I fell asleep last night and completely forgot to post the slow cooker week 5 recipe. Technically this is week 6, but last week’s recipe bit the dust pretty hard. I will explain that one later. This dish is also named after my sister’s boyfriend, Scott, who we hope goes from Mr. Scott to Uncle Scott very soon. No pressure there Scott. None at all.
Mr. Scott’s Honey Garlic Chicken
You will need:
- 6-8 boneless skinless chicken thighs
- 3/4 cup soy sauce
- 1/4 c honey
- 2 Tbsp white vinegar
- 2 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 Tbsp butter
- 2 Tsp minced ginger
- 2-3 Tbsp chopped scallions (green onions) for toppings
Put the chicken thighs in the bottom of the slow cooker. In a separate bowl, combine the soy sauce, honey, vinegar, brown sugar, garlic, and ginger. Pour half over the chicken, and reserve the rest in the refrigerator. Cook the chicken on low for 6 hours.
When the chicken is done, go ahead and shred it using a pair of tongs or a couple of forks. Once that is done, heat a skillet over med-high heat and add the butter and remaining 1/2 of the mixture from earlier. Let it bubble until it starts to thicken into a sauce. Add the shredded chicken to the skillet and toss around in the sauce until it is lightly coated.
Serve the chicken alongside steamed vegetables and top with chopped scallions. This makes for great leftovers, and it is also very kid friendly.
I hope you enjoy this dish. If you make it, please give me some feedback!
Lots of love and many blessings,
Blessed are the poor in spirit;
for theirs is the Kingdom of heaven.