Honey Garlic Chicken and Veggies in Slow Cooker

This Honey Garlic Chicken and Veggies in Slow Cooker is a delightful, fuss-free meal that combines tender chicken thighs with colorful vegetables in a rich, sweet, and savory honey garlic sauce. Perfect for busy weeknights, this dish delivers bold flavors with minimal effort, making it a family favorite.

Why You’ll Love This Recipe

This Honey Garlic Chicken and Veggies in Slow Cooker is a game-changer for anyone craving a hearty, flavorful meal without the hassle. The slow cooker does all the work, infusing tender chicken thighs and vibrant vegetables with a sticky, sweet-savory sauce that’s irresistible. It’s perfect for busy families, as you can set it and forget it, coming home to a warm, comforting dish that tastes like you spent hours in the kitchen. The combination of honey’s natural sweetness, garlic’s bold kick, and soy sauce’s umami depth creates a balanced flavor profile that appeals to both kids and adults. Plus, it’s versatile—serve it over rice, quinoa, or noodles, or enjoy it on its own for a low-carb option. This recipe is also budget-friendly, using simple ingredients you likely already have, and it’s easily customizable to suit dietary needs or preferences.

Recipe Tips and Tricks

• Meal Prep: Assemble ingredients the night before and store in the slow cooker insert in the fridge for quick morning setup.
• Flavor Boost: Add a splash of rice vinegar or a pinch of ginger for a tangy or warm twist.
• Even Cooking: Cut vegetables uniformly to ensure they cook at the same rate as the chicken.
• Sauce Consistency: Adjust cornstarch for a thicker or thinner sauce; add more water for a lighter glaze.

Yield: Serves 4

Honey Garlic Chicken and Veggies in Slow Cooker

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Tender chicken and vibrant veggies simmered in a sweet-savory honey garlic sauce, effortlessly prepared in your slow cooker.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 lb (450g) baby potatoes, halved
• 1 red bell pepper, sliced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 yellow bell pepper, sliced
• 1/2 cup low-sodium soy sauce
• 1/2 tsp red pepper flakes (optional, for heat)
• 1/3 cup honey
• 1/4 cup ketchup
• 2 cups baby carrots
• 2 lbs (900g) boneless, skinless chicken thighs
• 2 tbsp chopped green onions (for garnish)
• 2 tbsp cornstarch
• 3 tbsp water
• 4 cloves garlic, minced

Instructions

1. Prepare the Slow Cooker: Lightly grease your slow cooker with cooking spray or a thin layer of oil to prevent sticking.
2. Layer the Veggies: Place halved baby potatoes, baby carrots, and sliced bell peppers in the bottom of the slow cooker for even cooking.
3. Add the Chicken: Arrange chicken thighs over the vegetables in a single layer, ensuring they’re nestled comfortably.
4. Mix the Sauce: In a medium bowl, whisk together soy sauce, honey, ketchup, minced garlic, sesame oil, oregano, basil, and red pepper flakes.
5. Pour the Sauce: Evenly pour the honey garlic sauce over the chicken and veggies, ensuring everything is coated.
6. Cook Low and Slow: Cover and cook on low for 6 hours or high for 3-4 hours, until chicken is tender and veggies are soft.
7. Thicken the Sauce: In a small bowl, mix cornstarch with water to form a slurry; stir into the slow cooker 30 minutes before serving.
8. Check Doneness: Ensure chicken reaches an internal temperature of 165°F (74°C); veggies should be fork-tender.
9. Garnish with Flair: Sprinkle chopped green onions and sesame seeds over the dish for a fresh, nutty finish.
10. Serve and Enjoy: Spoon the chicken and veggies onto plates, drizzle with sauce, and serve with rice or crusty bread.

Notes

• Stir gently when adding the cornstarch slurry to avoid breaking up the tender chicken and vegetables.
• For extra flavor, marinate the chicken in half the sauce for 30 minutes before cooking.
• Check potatoes for doneness; larger pieces may need extra time.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 354Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 68mgSodium 1434mgCarbohydrates 53gFiber 4gSugar 31gProtein 20g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Thighs: Opt for boneless, skinless thighs for tender, juicy results; breasts work but may dry out slightly.
• Baby Potatoes: Choose small, waxy potatoes like Yukon Gold for creamy texture; cut evenly for consistent cooking.
• Baby Carrots: Pre-washed baby carrots save time, but regular carrots, peeled and chopped, are a great substitute.
• Bell Peppers: Red and yellow add sweetness and color; green peppers offer a slightly bitter contrast if preferred.
• Honey: Use pure honey for natural sweetness; local varieties can add unique flavor notes.
• Soy Sauce: Low-sodium soy sauce balances saltiness; tamari or coconut aminos work for gluten-free diets.
• Garlic: Freshly minced garlic provides the best flavor; avoid pre-minced for maximum freshness.
• Cornstarch: Creates a thick, glossy sauce; mix with water to avoid lumps in the slow cooker.

Variations and Substitutions

• Protein Swap: Substitute chicken thighs with drumsticks, breasts, or even pork tenderloin for a different texture and flavor.
• Vegetable Options: Swap bell peppers for zucchini, broccoli, or green beans; root veggies like parsnips add heartiness.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
• Spice Level: Increase red pepper flakes or add sriracha for a spicier kick; omit for a milder flavor.
• Sweetness Adjust: Reduce honey to 1/4 cup for a less sweet sauce, or use maple syrup for a different sweetness profile.
• Low-Carb: Replace potatoes with cauliflower florets or extra bell peppers for a keto-friendly version.
• Vegetarian Twist: Swap chicken for tofu or tempeh and reduce cooking time to 4 hours on low.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stovetop.
• Freezer: Freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
• Reheating Tip: Add a splash of water or broth when reheating to restore sauce consistency.

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