Remember how in my previous post I mentioned that the Low N’ Slow box came with a large bottle of Kosmo’s Killer Bee rub? Let me tell you about this rub. It’s really good. Really good. I stuck my finger in jar and licked it. I immediately knew it would pair perfectly with my wildflower honey from The Valley Hive. Killer BEE & HONEY…they’re destined to go together. One thing you’ll notice about this blog is the lack of sugar. I rarely ever use it. If a recipe calls for sugar, I almost always substitute it for honey. Keep in mind I’m cooking not baking. I do not recommend you swap out honey for sugar in baking. Anyway all this honey consumption led my husband to custom ordering a 5 gallon bucket of honey from The Valley Hive. Don’t believe me? Here’s a pic. I only have about a gallon left so I’ll be ordering some more soon.
Ever since then, I’ve been a huge fan of theirs. Which is really why I wanted to include them in the January Low N’ Slow box where I’ll be featured as the Chef of the Month. Order now using this discount code FitSlowCookerQueen for 10% off your first box. Come new year, you will be mailed my new Caribbean themed recipes along with all the non-perishable food. You’ll just need to get the perishable food. Go to Low N’ Slow to order your January box now! Stay tuned there will be lots of giveaways from all the players involved.
Back to the recipe. This was really easy. I had one rogue white sweet potato in my pantry to I chopped that along with 1 onion and put it in the bottom of my slow cooker. This dish is all about the sauce. I mixed ketchup with some killer bee honey rub and some honey. As long as your marinade doesn’t contain any ingredients that are not for safe for consumption, I will always encourage you to taste it, and tweak at-will. Meaning if you think the sauce isn’t sweet enough, add more honey etc.
I’m a lazy cook hence why you don’t see me sear my meat a lot before going in or broiling after coming out. It all comes down to laziness. For this recipe, I had a hunch it needed to be broiled after coming out of the slow cooker and I was right. It made a huge difference. Once it was done cooking, I lined a baking pan with foil and added the chicken legs. The meat was literally falling off the bone so I had to use a tong and spoon to get each one out. After all were legs are on the pan, I slathered on some more honey and sprinkled on some more rub. I then broiled the legs for a few minutes until they were crisp.
Perfection!! I cannot wait to try this combo on different cuts of chicken and even seafood.
- 2 lb chicken legs
- 1 sweet potato, chopped
- 1 small onion, chopped
- ⅓ cup ketchup
- ⅓ cup The Valley Hive's Honey
- 2 tbsp Kosmo's Killer Bee Honey Rub
- Add chopped sweet potato and onion to the bottom of slow cooker.
- Add chicken legs on top.
- In a small bowl, mix together ketchup, rub and honey. Pour mixture all over chicken.
- Cook low 5-7 hour or until chicken is done.
- Turn oven to broil.
- Remove chicken from slow cooker and place on foil-lined baking pan.
- Broil 5-7 minutes or until skin is crisp.
- Optional: add an additional thin layer of honey and an additional sprinkle of the rub to the chicken before broiling.