Why Make This Recipe
If you’re looking for a simple, mouth-watering meal that practically cooks itself, then Slow Cooker Honey Garlic Chicken and Veggies is your answer! This dish blends tender chicken with a sweet and savory sauce while infusing it with the flavors of fresh vegetables. Ideal for busy weekdays, it offers a nutritious dinner option that keeps well for leftovers.
Plus, there’s nothing quite like the aroma of honey garlic wafting through your kitchen as it simmers away, enticing everyone to the dinner table!
How to Make Slow Cooker Honey Garlic Chicken and Veggies
Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 1 cup honey
- 1/2 cup soy sauce (low-sodium preferred)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 bell pepper, sliced (any color)
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 medium onion, chopped
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for cornstarch)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
Directions:
- Prepare the Sauce: In a mixing bowl, combine honey, soy sauce, minced garlic, ginger, and sesame oil. Whisk them together until well mixed.
- Place Chicken in Slow Cooker: Lay the chicken thighs at the bottom of your slow cooker. Season with salt and pepper.
- Add Vegetables: Layer the sliced bell pepper, broccoli florets, carrots, and chopped onion over the chicken.
- Pour the Sauce: Drizzle the honey garlic mixture evenly over the chicken and vegetables, coating them well.
- Cook: Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours.
- Thicken the Sauce (optional): If you prefer a thicker sauce, mix cornstarch with cold water in a small bowl. Stir it into the slow cooker during the last 30 minutes of cooking, and let it thicken.
- Serve: Once cooked, shred the chicken directly in the sauce using two forks for easy serving. Stir to combine.
How to Serve Slow Cooker Honey Garlic Chicken and Veggies
Serve your delicious honey garlic chicken over a bed of fluffy rice or quinoa for a truly satisfying meal. Garnish with sesame seeds and chopped green onions for an extra touch of flavor and presentation!
How to Store Slow Cooker Honey Garlic Chicken and Veggies
Fridge: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: For longer storage, freeze individual portions in freezer-safe bags or containers for up to 3 months.
Reheating: Thaw overnight in the fridge before reheating. Gently heat in the microwave or on the stove until warmed through, adding a splash of water if it seems dry.
Tips to Make Slow Cooker Honey Garlic Chicken and Veggies
- Use chicken breasts instead of thighs if you prefer a leaner option, but keep an eye on cooking time to prevent dryness.
- Feel free to add other veggies like snap peas, zucchini, or mushrooms for added nutrition and flavor.
- Adjust the amount of honey based on your sweetness preference; more honey will yield a sweeter flavor.
- Add a pinch of red pepper flakes to the sauce for a spicy kick!
- Ensure your vegetables are cut into similar sizes for even cooking.
Make-Ahead & Meal-Prep Guide
Prepare the sauce mixture and chop the vegetables a day in advance. Store them separately in the fridge. When you’re ready to cook, just layer everything in the slow cooker and turn it on. Once cooked, cool the chicken and veggies completely, then portion into meal prep containers. For freezing, ensure to remove as much air as possible before sealing.
Watch for changes in texture if freezing, as some vegetables may soften.
Variation
- Honey Garlic Tofu: Substitute chicken with firm tofu for a delicious vegetarian version. Press the tofu before cooking to reduce excess moisture.
- Different Sauces: Swap out the honey for maple syrup for a different sweet flavor, or use BBQ sauce for a smoky twist!
FAQs
Can I use frozen chicken?
Yes! You can use frozen chicken thighs, but the cook time may increase. Ensure they are fully cooked to an internal temperature of 165°F (74°C).
Can I make this in an Instant Pot instead?
Absolutely! Pressure cook on high for 12-15 minutes with a natural release for tender results.
What can I serve as a side dish?
This dish pairs nicely with jasmine rice, cauliflower rice, or even a side salad. You can also serve fresh fruit for a refreshing contrast!
Slow Cooker Honey Garlic Chicken and Veggies
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs
- 1 cup honey
- 1/2 cup soy sauce (low-sodium preferred)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 medium bell pepper, sliced (any color)
- 2 cups broccoli florets
- 2 carrots sliced
- 1 medium onion, chopped
For Thickening (Optional)
- 1 tablespoon cornstarch for thickening
- 2 tablespoons cold water for cornstarch
For Serving
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
Instructions
Preparation
- In a mixing bowl, combine honey, soy sauce, minced garlic, ginger, and sesame oil. Whisk them together until well mixed.
- Lay the chicken thighs at the bottom of your slow cooker. Season with salt and pepper.
- Layer the sliced bell pepper, broccoli florets, carrots, and chopped onion over the chicken.
- Drizzle the honey garlic mixture evenly over the chicken and vegetables, coating them well.
Cooking
- Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours.
- If you prefer a thicker sauce, mix cornstarch with cold water in a small bowl. Stir it into the slow cooker during the last 30 minutes of cooking, and let it thicken.
Serving
- Once cooked, shred the chicken directly in the sauce using two forks for easy serving. Stir to combine.