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A Slow Cooker Honey garlic chicken and veggies dish, featuring glazed chicken, roasted carrots, potatoes, and green beans with thyme.
Daniel

Slow Cooker Honey Garlic Chicken and Veggies

Tender chicken and hearty vegetables are slow-cooked to perfection in a sweet and savory honey garlic sauce. This set-it-and-forget-it meal is perfect for a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Veggies
  • 2 lbs boneless, skinless chicken breasts or thighs cut into 1.5-inch pieces if desired
  • 1 lb baby red potatoes halved or quartered
  • 4 medium carrots peeled and cut into 1-inch rounds
  • 1 large yellow onion cut into wedges
  • 1 head broccoli cut into florets
  • 1 medium red bell pepper cut into 1-inch pieces
For the Honey Garlic Sauce
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce or tamari for gluten-free
  • 1/4 cup rice vinegar
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes optional
For Thickening and Garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp toasted sesame seeds for garnish
  • 2 tbsp sliced green onions for garnish

Equipment

  • 6-quart Slow Cooker
  • Small mixing bowl
  • Whisk
  • Small saucepan

Method
 

Prepare the Sauce and Ingredients
  1. In a small mixing bowl, whisk together all the sauce ingredients: honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and optional red pepper flakes. Set aside.
  2. Place the potatoes, carrots, and onion wedges in the bottom of a 6-quart slow cooker. This creates a bed for the chicken to sit on, preventing it from overcooking on the bottom.
  3. Arrange the chicken pieces on top of the root vegetables.
Slow Cook
  1. Pour the prepared honey garlic sauce evenly over the chicken and vegetables in the slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the potatoes are fork-tender.
  3. During the last 30 minutes of cooking, stir in the broccoli florets and red bell pepper pieces. This keeps them crisp-tender and brightly colored.
Thicken the Sauce and Serve
  1. Once cooking is complete, carefully remove the chicken and vegetables to a serving platter, leaving the liquid behind in the slow cooker.
  2. Pour the liquid from the slow cooker into a small saucepan and bring to a simmer over medium heat.
  3. In a separate small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Whisk the slurry into the simmering sauce. Continue to cook for 1-2 minutes, stirring constantly, until the sauce has thickened to a gravy-like consistency.
  4. Pour the thickened sauce over the chicken and vegetables. Garnish with toasted sesame seeds and sliced green onions before serving.

Notes

Chicken Choice: Both chicken breasts and thighs work well. Thighs will result in more tender, juicy meat. If using breasts, be careful not to overcook.
Vegetable Variations: Feel free to add or substitute other hearty vegetables like green beans (add with broccoli), sweet potatoes (add at the beginning), or mushrooms.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day.
Serving Suggestion: This dish is delicious served over a bed of fluffy white or brown rice, quinoa, or noodles to soak up the extra honey garlic sauce.