Description
Savory slow cooker honey garlic chicken and veggies deliver comfort straight from your kitchen to the dinner table. Tender chicken mingles with colorful vegetables, creating a simple yet delicious meal packed with sweet and tangy flavors you’ll crave again and again.
Ingredients
Scale
Protein:
- 8 bone-in (skin-on) chicken thighs
Vegetables:
- 16 ounces (454 grams) baby red potatoes (halved)
- 16 ounces (454 grams) baby carrots
- 16 ounces (454 grams) green beans (trimmed)
- 2 tablespoons (30 milliliters) chopped fresh parsley leaves
Sauce and Seasonings:
- 1/2 cup (120 milliliters) reduced sodium soy sauce
- 1/2 cup (170 grams) honey
- 1/4 cup (60 milliliters) ketchup
- 2 cloves garlic (minced)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Instructions
- Whisk together a vibrant marinade combining soy sauce, honey, ketchup, minced garlic, dried herbs, red pepper flakes, and black pepper until thoroughly blended. Warm honey briefly if too thick for easier mixing.
- Arrange chicken thighs skin-side up in slow cooker, surrounding them with halved baby potatoes and carrots. Generously drench everything with prepared honey garlic sauce, ensuring complete coverage.
- Slow cook on low setting for 7-8 hours or high setting for 3-4 hours. Periodically baste chicken to maintain moisture and enhance flavor profile. Thirty minutes before completion, strategically layer green beans atop the dish.
- For crispy finale, transfer chicken to baking sheet and broil at high temperature for 3-4 minutes. Monitor closely to achieve golden, caramelized skin without burning the delicate honey glaze.
- Plate chicken alongside tender vegetables, creating an appetizing arrangement. Optional: Sprinkle freshly chopped parsley for a vibrant garnish and added aromatic dimension.
Notes
- Customize sauce sweetness by adjusting honey quantity based on personal preference or dietary needs.
- Swap chicken thighs with chicken breasts for a leaner protein option, but reduce cooking time to prevent drying out.
- Use low-sodium soy sauce for a heart-healthy version or coconut aminos for a gluten-free alternative.
- Elevate vegetable variety by experimenting with seasonal produce like zucchini, bell peppers, or Brussels sprouts to keep the dish exciting and nutritionally diverse.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low) or 4 hours (on high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 397
- Sugar: 20 g
- Sodium: 522 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 109 mg