Description
This slow cooker honey garlic chicken and veggies recipe is the perfect weeknight dinner — tender chicken, hearty vegetables, and a rich honey garlic glaze all cooked together for effortless comfort food.
Ingredients
2 pounds boneless, skinless chicken thighs or breasts
1 pound baby potatoes, halved
3 large carrots, peeled and cut into chunks
1 cup green beans, trimmed
½ cup honey
¼ cup low-sodium soy sauce (or tamari for gluten-free)
3 cloves garlic, minced
2 tablespoons ketchup or tomato paste
1 tablespoon apple cider vinegar or rice vinegar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Sesame seeds and chopped green onions for garnish
Instructions
1. Trim chicken and cut vegetables into even pieces. In a small bowl, whisk together honey, soy sauce, garlic, ketchup, vinegar, salt, and pepper.
2. Place chicken in the bottom of the slow cooker, layer potatoes and carrots on top, then pour the sauce evenly over everything.
3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until chicken and vegetables are tender.
4. Add green beans during the last 30 minutes of cooking to keep them crisp.
5. (Optional) Thicken the sauce by stirring in a cornstarch slurry and cooking on HIGH for 10–15 minutes.
6. Serve hot, topped with sesame seeds and chopped green onions. Optionally pair with rice, quinoa, or cauliflower rice.
Notes
For best results, avoid overcooking the chicken to maintain tenderness. The sauce thickens more as it cools. Store leftovers in airtight containers for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 19g
- Sodium: 730mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg