1 T. vegetable oil

1 pound baby Yukon Gold potatoes

2 medium onions, cut into thin wedges

4 garlic cloves, minced

1/4 C. honey

2 T. fresh lemon juice

2 T. cornstarch

1 T. coarsely chopped fresh rosemary, plus sprigs for garnish

1 tsp. salt

1/4 tsp. freshly ground pepper

 

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

 

Yield:

Calories:

Fat:

Fiber: