Honey Garlic Chicken and Veggies

why make this recipe

Honey Garlic Chicken and Veggies is a fantastic meal for busy weeknights. It’s easy to prepare, packed with flavor, and uses a slow cooker for a no-fuss cooking method. This dish combines sweet honey and savory garlic to create a delicious sauce that elevates the chicken and vegetables. Plus, it’s a one-pot meal, which means less clean-up for you!

how to make Honey Garlic Chicken and Veggies

Ingredients:

• 1.5 lb boneless skinless chicken thighs or breasts
• 1 lb baby potatoes, halved
• 3 large carrots, sliced
• 2 cups fresh green beans, trimmed
• 1 small onion, diced
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup or chicken broth
• 3 cloves garlic, minced

Directions:

Put the chicken in the bottom of your slow cooker. Add the potatoes, carrots, green beans, and onions on top and around the meat. Whisk the honey, soy sauce, garlic, and ketchup together in a bowl and pour it over everything. Cover and cook on low for 6–7 hours (or high for 3–4) until the chicken and veggies are nice and soft. Spoon that yummy sauce from the bottom over everything before you serve it up!

how to serve Honey Garlic Chicken and Veggies

Serve the Honey Garlic Chicken and Veggies hot, spooning extra sauce over the top. This dish goes great with cooked rice or noodles, which will soak up that delicious sauce. You can also serve it with a fresh salad for a well-rounded meal.

how to store Honey Garlic Chicken and Veggies

If you have leftovers, let them cool completely, then store them in an airtight container in the fridge. Enjoy the leftovers within 3–4 days. You can also freeze the dish for up to 3 months. Just make sure to reheat it thoroughly before eating.

tips to make Honey Garlic Chicken and Veggies

1. Cut your vegetables evenly: This ensures that everything cooks at the same rate.
2. Use low-sodium soy sauce: This helps control the saltiness of the dish.
3. Add more veggies: Feel free to throw in some bell peppers or zucchini for extra color and nutrition.

variation

You can switch out the vegetables based on what you have on hand. Other great additions include broccoli, snap peas, or even sweet potatoes. If you like it spicy, consider adding a dash of red pepper flakes to the sauce.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts. Just note that they may cook a bit faster and could be drier, so be sure not to overcook them.

2. Can I cook this on the stovetop instead?
Yes, you can! Start by searing the chicken in a pot, then add the vegetables and sauce. Let it simmer on low heat until everything is cooked through, about 30 to 40 minutes.

3. What if I’m allergic to soy sauce?
You can substitute with coconut aminos or simply use a homemade sauce made with broth, vinegar, and spices to mimic the flavor profile.

Honey Garlic Chicken and Veggies

A flavorful one-pot meal featuring tender chicken and vegetables cooked in a sweet and savory honey garlic sauce, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lb boneless skinless chicken thighs or breasts
• 1 lb baby potatoes, halved
• 3 large carrots, sliced
• 2 cups fresh green beans, trimmed
• 1 small onion, diced

Sauce Ingredients

• 1/2 cup honey
• 1/2 cup soy sauce Use low-sodium for less saltiness.
• 1/4 cup ketchup or chicken broth Either option can be used.
• 3 cloves garlic, minced

Method

 

Preparation

1. Put the chicken in the bottom of your slow cooker.
2. Add the potatoes, carrots, green beans, and onions on top and around the meat.
3. Whisk the honey, soy sauce, garlic, and ketchup together in a bowl and pour it over everything.
4. Cover and cook on low for 6–7 hours (or high for 3–4) until the chicken and veggies are nice and soft.
5. Spoon the sauce from the bottom over everything before serving.

Notes

Serve with cooked rice or noodles to soak up the sauce. Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.