- 1/2 c. Honey
- 1 pkg. Taco Seasoning Mix
- 6 Cloves Garlic, finely chopped
- 1 Tbsp. Butter, melted
- 2 lb. Red Potatoes, cut into 3/4” pieces
- 1/2 tsp. Salt
- 2 lb. Chicken Legs
- 1 Lime, cut into wedges
- 2 Green Onions, thinly sliced
- 2 Tbs. Chopped Fresh Cilantro
Spray a 5 quart slow cooker with cooking spray. In a large bowl, mix honey, taco seasoning, garlic, melted butter and salt. Add potatoes; toss to coat. Using a slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with leftover honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour remaining liquid over chicken. Cover; cook on high heat setting for 3-4 hours or until potatoes are tender and instant read thermometer inserted into thickest part of chicken leg without touching the bone reads at least 165° F. Do not take the lid off of the cooker for at least the first 3 hours.
Line a large rimmed baking pan with aluminum foil. Position oven rack 4” from broiling element; set oven control to broil. Transfer chicken to pan. With a slotted spoon, transfer potatoes to a separate serving platter; cover with foil to keep warm. Pour 1/4 cup of the liquid from the slow cooker over chicken. Put in the oven and broil for 2-4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup of liquid from the slow cooker over the chicken. Broil another 2-4 minutes longer or until the skin is golden brown and crispy on the second side. Serve the broiled chicken with potatoes and lime wedges. Top with the green onions and the cilantro.