Slow Cooker Honey Garlic Chicken and Veggies

Mary Kelly

Slow Cooker Honey Garlic Chicken and Veggies

When it comes to a dish as comforting and fulfilling as slow cooker honey garlic chicken and veggies, finding the right accompaniments is key to elevating your meal.

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Prep Time 10

Cook Time 8 5

Total Time 8 15

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Ingredients

8 bone-in skin-on chicken thighs
16 ounces baby carrots peeled and trimmed if needed
16 ounces fresh green beans ends trimmed
16 ounces baby red potatoes cut in half
2 tablespoons freshly chopped flat-leaf parsley for garnish

For the Sauce

½ cup raw honey or pure maple syrup for a different sweetness
½ cup low-sodium soy sauce or tamari for a gluten-free option
¼ cup tomato ketchup
2 cloves garlic finely minced
1 teaspoon fresh lemon juice for brightness
¼ teaspoon freshly ground black pepper
1 teaspoon dried basil leaves
¼ teaspoon red pepper flakes for a touch of heat
½ teaspoon onion powder for depth of flavor

Equipment

Bowl, Cup

Method

Step 1: Prepare the Ingredients

First things first, prep your veggies. Rinse and trim the green beans, peel the baby carrots, and cut the baby red potatoes in half. This step ensures even cooking and ideal texture. Set aside.

Step 2: Make the Sauce

In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, lemon juice, black pepper, dried basil, red pepper flakes, and onion powder. This combination of ingredients creates the flavor magic that brings everything to life.

Step 3: Layer the Chicken in the Slow Cooker

Begin by placing the chicken thighs in the bottom of your slow cooker. Make sure they are skin side up! This positioning allows the skin to get crispy (well, as crispy as it can) while the chicken cooks.

Step 4: Add the Veggies

Next, layer the baby carrots, green beans, and red potatoes over the chicken. This arrangement is key. The vegetables get a chance to absorb the flavors as the dish cooks, and they create a comfy nest for the chicken.

Step 5: Pour the Sauce

Now for the fun part! Drizzle your prepared sauce over the chicken and vegetables, ensuring everything is nicely coated. If you’ve ever noticed how a good dressing can make or break a salad, the same rule applies here.

Step 6: Cook

Set your slow cooker to low and let it work its magic for 6 to 8 hours, or on high for about 4 hours. You’ll know it’s ready when the chicken is tender and cooked through, reaching an internal temperature of 165°F (75°C).

Step 7: Garnish and Serve

Once the cooking time is up, carefully remove the chicken and veggies from the slow cooker. Place them on a platter and drizzle some extra sauce over the top. Give it a sprinkle of freshly chopped parsley for that pop of color!

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 30gFat: 14gFiber: 4gSugar: 10g

Notes

Here are some pointers to make your dish even better:

Don’t Rush the Cooking: For maximum flavor, stick to the suggested cooking times. Patience is a virtue here.
Use Fresh Ingredients: Fresh garlic and herbs impart more flavor than their dried counterparts. Whenever possible, opt for fresh.
Adjust Sweetness: If you prefer a less sweet sauce, reduce the honey slightly or add more soy sauce.
Let It Thicken: If you want a thicker sauce, remove the chicken and veggies once cooked, then set the slow cooker to high and let the remaining sauce reduce for about 10-15 minutes.
Always Taste: Before serving, taste the sauce. If it needs a pinch more salt, a dash of lemon, or even a hint of spice—don’t hesitate to adjust!

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