Description
This Slow Cooker Honey Garlic Chicken and Veggies recipe is a set-it-and-forget-it weeknight dinner that delivers tender, juicy chicken and wholesome vegetables in a savory-sweet honey garlic sauce. With minimal prep and all the cooking done in the slow cooker, it’s a family-friendly meal perfect for busy days.
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and black pepper, to taste
For the Veggies
- 2 cups baby carrots
- 1 pound baby red potatoes, halved or quartered
- 1 cup green beans, trimmed
For the Honey Garlic Sauce
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons olive oil
- 3 tablespoons ketchup
- 4 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
For Serving (Optional)
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken and Veggies: Season the chicken breasts on both sides with salt and black pepper. Arrange the chicken breasts in a single layer on one side of the slow cooker. On the other side, add the baby carrots, potatoes, and green beans.
- Make the Honey Garlic Sauce: In a medium bowl, whisk together the honey, soy sauce, olive oil, ketchup, minced garlic, dried basil, oregano, and (if using) red pepper flakes until well combined.
- Add Sauce to Slow Cooker: Pour the honey garlic sauce evenly over the chicken and vegetables, ensuring everything is well-coated.
- Slow Cook: Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are fork-tender.
- Finish and Serve: Gently transfer the chicken and vegetables to serving plates. Spoon a little extra sauce over the top and garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
- For extra flavor, brown the chicken breasts in a skillet for 2-3 minutes per side before adding to the slow cooker.
- Thicker potatoes may need to be quartered, not just halved, for even cooking.
- You can substitute chicken thighs for breasts if preferred; adjust cook time slightly if using bone-in pieces.
- For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker for the last 30 minutes of cooking.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 375
- Sugar: 16g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
