Description
A delicious and easy recipe for Slow Cooker Honey Garlic Chicken and Veggies, perfect for a family meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup honey
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups mixed vegetables (such as bell peppers, carrots, and broccoli)
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked rice or quinoa, for serving
Instructions
- In a slow cooker, combine honey, soy sauce, ketchup, minced garlic, ground ginger, black pepper, and red pepper flakes. Stir until well mixed.
- Add the chicken thighs to the slow cooker, ensuring they are coated with the sauce.
- Layer the mixed vegetables on top of the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken and vegetables from the slow cooker and set aside.
- In a small bowl, mix cornstarch and water to create a slurry. Stir this mixture into the remaining sauce in the slow cooker.
- Cover and cook on high for an additional 15-20 minutes, until the sauce thickens.
- Return the chicken and vegetables to the slow cooker, stirring to coat them in the thickened sauce.
- Serve over cooked rice or quinoa.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a splash of sriracha to the sauce.
- You can substitute chicken thighs with boneless, skinless chicken breasts for a leaner option, but adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg