What a week! I feel like I aged 10 years. And I have the aching back and gray hairs to prove it.
Baseball, dance, classroom volunteering, school board meeting, pool/landscaping – as if that wasn’t enough – but then Trevor had a field trip. That alone can make a parent age 10 years. Always worth it to see the happiness on his face, but omg. Riding a bus with 100 kids, crossing busy streets, and escorting them all to the bathroom, is downright exhausting. I came home with such a headache.
And was, again, grateful and so proud of myself for having the foresight to know I wouldn’t want to cook dinner that night.
This is another crock pot chicken dish that saved my life.
You’ll love it, too! Field trip not required.
- 1/3 cup honey
- 2 teaspoons orange zest
- 2 tablespoons orange juice
- 3 tablespoons low-sodium soy sauce or tamari
- 3 cloves garlic, minced
- 1 1/2 tablespoons minced fresh ginger
- 1 tablespoon rice vinegar
- 1/4 teaspoon crushed red pepper
- 2 teaspoons toasted sesame seeds
- 8 chicken drumsticks (2 1/2 pounds)
- 2 tablespoons chopped fresh parsley
- Coat a 5 to 6-quart slow cooker with nonstick cooking spray.
- In a medium bowl, combine honey, orange zest, orange juice, soy sauce, garlic, ginger, vinegar, crushed red pepper, and sesame seeds.
- Heat oil in a large nonstick skillet over medium-high. Season chicken with a little salt and pepper; sauté for about 3 minutes per side, until they have a golden crust. Transfer to the slow cooker along with the sauce mixture.
- Cook on low for 8 hours.
- Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and slightly thickened, about 5 minutes. Pour the sauce over the drumsticks and stir to coat. Serve, sprinkled with parsley.
adapted from my Honey-Soy Chicken Drumsticks