Slow Cooker Honey Garlic Chicken and Vegetables
Slow Cooker Honey Garlic Chicken and Vegetables Recipe features one of our best sellers, Pure Mountain Honey from the Dutch Kettle. This is the ideal crock pot meal for busy weeknight dinners and relaxed Sunday dinners that the whole family will love.
It requires no pre-cooking searing or sautéing. Just throw all your ingredients into the crockpot and cook for 7-8 hours. Little cleanup afterward means more time to spend with the family or prepare for the busy week ahead. Enjoy this hearty dish of chicken and vegetables with a tasty honey garlic sauce!
Recipe and images adapted from tipbuzz.com.
Ingredients
Honey Garlic Sauce
- 1/3 cup honey
- 1 tbsp garlic, minced
- 1/2 cup soy sauce, low sodium (see note below)
- 1/4 cup ketchup
- 1 tsp dried oregano
Chicken and Vegetables
- 2 pounds chicken thighs, bone-in, skin-on
- 1 pound baby red potatoes
- 1 pound carrots, peeled
- 1 cup onions, chopped
- 1 pound green beans, trimmed
- fresh parsley, chopped, (optional for serving)
- salt and pepper to taste
Cornstarch Slurry (Optional for thicker sauce)
- 2 tsp cornstarch
- 3 tsp water
Slow cooker chicken recipe
Then, about 20-30 minutes before ready to serve, add the green beans to the slow cooker and mix in the cornstarch slurry to the sauce, if desired. Cover with the lid and cook for 15-25 minutes more until the green beans are tender to your liking and the sauce is starting to thicken.
Remove the chicken and vegetables to serving plates using a slotted spoon.
Optional: Place chicken on a broiler pan. Broil the chicken thighs for 2-3 minutes to brown the skin.
Finally, drizzle the sauce on top of the chicken and vegetables. Garnish with optional minced parsley. Serve with a side of white rice and spoon extra sauce over the rice. Enjoy!
Notes
- Use a quality, low-sodium soy sauce brand such as Kikkoman or San-J to get the best results. Low-grade soy sauce will affect the flavor of the dish.
- Because of variations among types of slow cookers, check doneness at the early end of the time range.
- For a healthier option, separate the fat and use only the remaining liquid for the thickening step.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave on medium power. Do not freeze.
- You can use chicken breasts instead of chicken thighs if you prefer, but chicken breasts require less cooking time since they are leaner and prone to drying out. Cook for 3 to 4 hours on LOW or 1½ to 2 hours on HIGH. They are done as soon as the internal temperature reaches 165°F (74°C).
Nutrition Information when using chicken thighs
Leave a comment