Skip to Content
Menu

Slow-Cooker Mexican Honey Garlic Chicken and Potatoes

  • Save Recipe
  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Winner, winner, slow-cooker chicken dinner! This sweet-and-savory recipe comes together quickly for warming Mexican flavors that are perfect for any season.
By Betty Crocker Kitchens
Updated Sep 8, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1/2 cup honey
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 6 cloves garlic, finely chopped
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 2 lb red potatoes, cut into 3/4-inch pieces
  • 1 package (2 lb) chicken legs (about 6)
  • 1 lime, cut into wedges
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
Make With
Old El Paso

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
  • 2
    Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
  • 3
    Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
  • 4
    Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    To easily measure honey, spray a measuring cup with cooking spray before adding honey. The sticky stuff will slide right into your mixing bowl!
  • tip 2
    Wait until the last minute to chop the cilantro. The tender leaves wilt quickly once cut. To save a little time (and an extra cutting board), use kitchen scissors to snip cilantro directly over the finished dish.

Nutrition

440 Calories, 9g Total Fat, 35g Protein, 54g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
150mg
50%
Sodium
620mg
26%
Potassium
970mg
28%
Total Carbohydrate
54g
18%
Dietary Fiber
3g
13%
Sugars
25g
Protein
35g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved