Description
A comforting and easy Slow Cooker Honey Garlic Chicken and Veggies recipe featuring tender chicken breasts or thighs cooked with hearty carrots, red potatoes, and green beans in a sweet and savory honey garlic sauce. Perfect for effortless weeknight dinners with minimal prep and hands-off cooking in a slow cooker.
Ingredients
Scale
Protein & Vegetables
- 1 pound (450g) chicken breasts or thighs
- 4 large carrots, peeled and cut into large pieces
- 4 medium red potatoes, quartered
- 1 cup (240ml) green beans, trimmed
Sauce & Seasoning
- 1/2 cup (120ml) soy sauce
- 1/2 cup (120ml) honey
- 1/4 cup (60ml) ketchup
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the chicken: Place the chicken breasts or thighs in the bottom of your slow cooker, forming an even layer.
- Add vegetables: Arrange the peeled and chopped carrots, quartered red potatoes, and trimmed green beans evenly around the chicken inside the slow cooker.
- Mix the sauce: In a medium bowl, whisk together soy sauce, honey, ketchup, olive oil, minced garlic, dried oregano, black pepper, and salt until fully combined.
- Coat the ingredients: Pour the prepared honey garlic sauce evenly over the chicken and vegetables, ensuring everything is well coated for maximum flavor penetration.
- Slow cook: Cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Adjust seasoning: Once cooking is complete, taste and adjust salt or pepper seasoning as needed to suit your preference.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish just before serving for a fresh, vibrant finish.
Notes
- Use chicken thighs for juicier, more flavorful meat or chicken breasts for a leaner option.
- Feel free to substitute vegetables based on seasonality or preference, such as green peas or bell peppers.
- This recipe can be doubled for larger groups; increase cooking time slightly if needed.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
- For thicker sauce, remove chicken and vegetables and reduce the liquid in a saucepan over medium heat before serving.
