Slow Cooker Honey Garlic Chicken and Veggies
A simple and delicious slow-cooked meal featuring tender chicken and fresh vegetables in a flavorful honey garlic sauce. Perfect for busy weeknights and serves well as leftovers.
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.
Notes
Serve over rice or quinoa and garnish with sesame seeds and chopped green onions. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.