I think you guys would laugh if you could hear some of the conversations Eric and I have, especially in regards to blogging. While working on this post, I was telling Eric that my chicken looked darker (because it’s dark meat and not white) than other photos I’ve seen of this recipe. Eric’s response? “Pssh. Thigh meat is where it’s at, especially with Asian food.” I love how he can change my perspective, even on issues as simple as the color of my chicken. I tend to obsess/worry about things (sometimes needlessly), and I’m thankful that Eric is there to remind me that “it’s probably not that big of a deal.” Indeed.
You know what is a big deal, though? My slow cooker. I feel like we’ve rekindled our love after a too-long hiatus. I know I was just talking about it recently, but I seriously want to cook everything in it. I love being able to start dinner at some point before dinnertime and not have to worry about it again. This leads to more snuggle/story time with Clara, more playing, more coloring, more pushing Clara around in the laundry basket (her new favorite thing to do), more time hanging out with Eric before we get into our evening routine. The way our house smells while the slow cooker is working its magic definitely doesn’t hurt, either.
This recipe has become pretty popular in our house. We first made it when two neighbors had babies, and we needed something we could take both families for dinner. It was fun knowing that all three of our families were enjoying the same dinner that night. Eric and I made sliders with ours the first time and obviously served it over brown rice this time around. Either way you serve this chicken, you can’t go wrong. It’s juicy and flavorful, and it cooks up quickly and easily in the slow cooker. In addition to swapping out thighs for breasts, I upped the amount of Sriracha. It’s still not spicy but gives the sauce enough heat to cut through the sweetness of the honey. I think it was the perfect balance.