Nutmeg Nanny Honey Glazed Chicken Thighs - Dump and Go Dinner

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Nutmeg Nanny Honey Glazed Chicken Thighs - Dump and Go Dinner

Tricia
The Cook
6 Servings
9 Ingredients
2 Comments
Spice rubbed chicken thighs are slow cooked in a tangy mixture of apple cider vinegar and sticky honey for a delectably glazed end result. This no fuss dinner pairs well with a simple side of broccoli or green beans and will have your family clamoring for more.
6 Servings
9 Ingredients
2 Comments

Ingredients

  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Chili Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Garlic Powder
  • ½ cups Honey
  • 2 tablespoons Apple Cider Vinegar
  • 3 pounds Chicken, Thighs, Boneless/Skinless

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic powder together and set aside.
  2. Mix honey and cider vinegar and set aside.
  3. Un-tuck chicken thighs so they are flat.
  4. Cover both sides in seasoning and divide among indicated number of freezer bags.
  5. Pour honey mixture over chicken thighs.
  6. Remove as much air as possible, label, and freeze.

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place chicken and glaze into slow cooker.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. If you are able to baste the chicken by spooning some of the liquid over the chicken periodically during the cooking time, do so.
  5. Take chicken out of slow cooker and let rest for a few minutes.
  6. Spoon excess glaze over chicken before serving.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic powder together and set aside.
  2. Mix honey and cider vinegar and set aside.
  3. Un-tuck chicken thighs so they are flat.
  4. Cover both sides in seasoning and place chicken in slow cooker.
  5. Pour honey mixture over chicken.
  6. Cook on low for 6-8 hours or on high for 3-4 hours.
  7. If you are able to baste the chicken by spooning some of the liquid over the chicken periodically during the cooking time, do so.
  8. Take chicken out of slow cooker and let rest for a few minutes.
  9. Spoon excess glaze over chicken before serving.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
353
Total Fat
9g
Saturated Fat
2g
Cholesterol
190mg
Sodium
402mg
Potassium
41mg
Total Carbohydrates
25g
Fiber
1g
Sugar
24g
Protein
44g
WW+ Points
9
WW SmartPoints
10

2 Comments

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    1. Patty, there is no nutmeg in this recipe. It was originally named for the blogger who created it. Sorry for the confusion!

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