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Honey Garlic Chicken and Vegetables

A delicious one-pot meal featuring tender chicken thighs, colorful vegetables, and a sticky honey garlic sauce, cooked effortlessly in a slow cooker.
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Temps de préparation 15 minutes
Temps de cuisson 7 heures
Temps total 7 heures 15 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 8 pieces bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed Add 30 minutes before cooking ends
  • 2 tablespoons chopped fresh parsley leaves For garnish
Sauce Ingredients
  • ½ cup reduced sodium soy sauce
  • ½ cup honey
  • ¼ cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes For added spice
  • ¼ teaspoon ground black pepper

Method
 

Preparation
  1. In a large bowl, whisk together the soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
  2. Place the chicken thighs, halved baby red potatoes, and baby carrots into your 6-quart slow cooker.
  3. Pour the sauce mixture over the chicken and veggies. Gently toss everything to coat evenly.
Cooking
  1. Cover and cook on Low for 7-8 hours or High for 3-4 hours, basting the chicken every hour if you can.
  2. About 30 minutes before the cooking time is up, add the green beans.
  3. OPTIONAL: For crispier chicken skin, preheat your oven to broil. Transfer the chicken thighs, skin side up, to a baking sheet and broil for 3-4 minutes until golden and crisp.
Serving
  1. Serve the chicken with the veggies, spoon sauce over the top, and garnish with fresh parsley.

Notes

Store leftovers in the fridge for up to 3-4 days, or freeze for about 3 months. Reheat gently in the microwave or on the stovetop until warmed through. Use frozen veggies if in a pinch; just add them later to avoid mushiness.