Slow Cooker Honey Garlic Chicken & Vegetables

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Description:

This Slow Cooker Honey Garlic Chicken & Vegetables is the ultimate set-it-and-forget-it meal. Juicy, tender chicken thighs are simmered in a sweet and savory honey-garlic sauce alongside perfectly cooked carrots, potatoes, and green beans. The result? A hearty, balanced dinner with minimal effort and maximum flavor — ideal for busy weeknights or cozy weekends.

Ingredients For Slow Cooker Honey Garlic Chicken & Vegetables

For 4–6 servings:

  • 4–6 boneless, skinless chicken thighs (or breasts)

  • 4 medium potatoes, cut into chunks

  • 3 large carrots, sliced into thick rounds

  • 1 cup green beans (fresh or frozen)

  • 1 small onion, sliced

  • 4 cloves garlic, minced

Honey Garlic Sauce:

  • ½ cup honey

  • ¼ cup soy sauce (low sodium if preferred)

  • 2 tbsp ketchup

  • 1 tbsp olive oil

  • 1 tsp dried thyme (or rosemary)

  • ½ tsp black pepper

  • ½ tsp salt

Optional Garnish:

  • Fresh parsley or sesame seeds

Instructions:

  1. Prepare the sauce:
    In a small bowl, whisk together honey, soy sauce, ketchup, olive oil, garlic, thyme, salt, and pepper.

  2. Assemble in the slow cooker:
    Add potatoes, carrots, onion, and chicken thighs. Pour the honey garlic sauce evenly over the top.

  3. Cook:

    • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are cooked through.

  4. Add green beans:
    During the last 30 minutes, add green beans on top. Cover again to let them steam.

  5. Serve:
    Spoon sauce over the chicken and veggies before serving. Garnish with chopped parsley or sesame seeds if desired.

Notes:

  • You can substitute chicken thighs with chicken breasts — just reduce cooking time slightly to avoid dryness.

  • For a thicker sauce, remove the lid during the last 20 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

  • Want a tangy kick? Add 1 tsp apple cider vinegar or a squeeze of lemon juice.

  • Perfectly pairs with rice, quinoa, or mashed potatoes for extra saucy goodness.

Tips:

  • Layer properly: Place harder veggies (potatoes, carrots) at the bottom to ensure even cooking.

  • Don’t overfill the slow cooker — ⅔ full is ideal.

  • Double the sauce if you prefer more liquid for drizzling or serving over rice.

  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 2 months.

Servings:

4–6 servings

Nutritional Info (per serving):

(Approximate values)

  • Calories: 410 kcal

  • Protein: 30g

  • Carbohydrates: 38g

  • Sugars: 18g

  • Fat: 14g

  • Fiber: 4g

  • Sodium: 640mg

Health Benefits:

  • Protein-rich: Chicken provides essential amino acids for muscle repair.

  • Immune-boosting: Garlic and honey support immune health and digestion.

  • Balanced meal: Combines lean protein, complex carbs, and fiber-rich veggies.

  • Low in processed ingredients: Natural sweetness from honey, no heavy creams or artificial additives.

Q&A:

Q1: Can I make this recipe with frozen chicken?
A1: Yes, but thaw the chicken first for even cooking and food safety.

Q2: What vegetables can I substitute?
A2: Try broccoli, bell peppers, or sweet potatoes for variety. Add softer veggies later to prevent overcooking.

Q3: Can I cook it overnight?
A3: Absolutely! Set on LOW and wake up to a ready-to-go meal.

Q4: Can I make this in an Instant Pot?
A4: Yes — cook on High Pressure for 10 minutes, then natural release for 5 minutes.

Q5: How do I make it gluten-free?
A5: Use tamari or coconut aminos instead of soy sauce.

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