Slow Cooker Honey Garlic Chicken and Veggies
A sweet, savory, and comforting slow-cooked dish of boneless, skinless chicken thighs paired with mixed vegetables, all coated in a glossy honey and soy sauce base, enhanced with garlic and ginger.
Ingredients
For the Base
- 2 pounds boneless, skinless chicken thighs Thighs stay juicier in the slow cooker.
- 2 cups mixed vegetables (carrots, bell peppers, broccoli, etc.) Any quick-cooking vegetables can be used.
For the Sauce
- 1/2 cup honey For a lower-sugar option, use maple syrup.
- 1/4 cup soy sauce Use low-sodium soy sauce for less salt.
- 4 cloves garlic, minced Fresh garlic provides the best flavor.
- 1 tablespoon ginger, minced Fresh ginger is recommended.
To Season & Serve
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
- optional green onions For garnish.
- optional sesame seeds For garnish.
Instructions
Preparation
- Layer the chicken in the slow cooker by placing the 2 pounds of boneless, skinless chicken thighs in a single layer at the bottom.
- Add the mixed vegetables on top of the chicken, arranging larger, denser pieces like carrots toward the bottom and softer pieces like bell peppers or broccoli on top.
- Make the sauce by whisking together honey, soy sauce, minced garlic, and minced ginger in a small bowl until smooth.
- Pour the sauce evenly over the chicken and vegetables, ensuring they are well coated.
Cooking
- Season with salt and pepper to taste before covering the slow cooker with the lid.
- Cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- Check doneness and adjust seasoning as necessary.
Serving
- Serve warm over rice, noodles, or cauliflower rice.
- Garnish with green onions and sesame seeds if desired.
Notes
For a spicier version, add Sriracha or red pepper flakes to the sauce. The slow cooker can also produce leftovers that taste great, even when reheated.