Description
Slow Cooker Honey Garlic Chicken and Veggies is a delightful dish that combines tender, juicy chicken with a sweet and savory honey garlic sauce. The vibrant vegetables add a satisfying crunch, creating a harmonious blend of flavors and textures that will tantalize your taste buds.
Ingredients
Scale
- Chicken: 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- Vegetables:
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup broccoli florets
- Honey Garlic Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- In a slow cooker, combine the chicken pieces, carrots, bell peppers, and broccoli.
- In a separate bowl, whisk together honey, soy sauce, minced garlic, and grated ginger until well combined.
- Pour the honey garlic sauce over the chicken and vegetables in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- In the last 30 minutes of cooking, stir in the cornstarch mixture to thicken the sauce.
- Once done, serve hot over rice or noodles, garnished with sesame seeds if desired.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, store in an airtight container for up to 3 months; thaw in the refrigerator before reheating.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: main-dish
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup of chicken and veggies
- Calories: 350
- Sugar: 20 grams
- Sodium: 600 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
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