There’s nothing quite like a hearty, flavorful meal that practically cooks itself, and that’s exactly what Crockpot Honey Garlic Chicken and Veggies delivers.
This dish is packed with tender, juicy chicken, fresh vegetables, and a sweet yet savory honey garlic sauce that infuses every bite with rich, comforting flavor.
Whether you’re preparing dinner for the family or meal prepping for the week, this slow cooker recipe makes life easier without sacrificing taste!
Crockpot Honey Garlic Chicken and Veggies
Course: MainCuisine: Asian-Inspired, Comfort FoodDifficulty: Easy4
servings10
minutes6
hours420
kcalIngredients
4 boneless, skinless chicken breasts or thighs
3 medium carrots, sliced3 medium carrots, sliced
2 cups baby potatoes, halved
1 cup green beans, trimmed
1/2 cup soy sauce (low sodium recommended)
1/3 cup honey
4 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for heat)
1 tablespoon cornstarch (optional for thickening)
2 tablespoons water (for cornstarch slurry)
1 tablespoon sesame seeds (for garnish, optional)
2 tablespoons chopped green onions (for garnish, optional)
Directions
- Prepare the Ingredients: Slice carrots, halve baby potatoes, and trim green beans. Mince garlic and grate ginger.
- Layer the Crockpot: Place the chicken breasts or thighs in the slow cooker. Add the sliced carrots, baby potatoes, and green beans around the chicken.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes.
- Pour Over the Chicken: Evenly pour the honey garlic sauce over the chicken and vegetables.
- Slow Cook: Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
- Thicken the Sauce (Optional): If a thicker sauce is desired, mix 1 tablespoon cornstarch with 2 tablespoons of water to create a slurry. Stir into the crockpot during the last 20 minutes of cooking.
- Serve & Garnish: Transfer to plates and garnish with sesame seeds and chopped green onions.
Notes
- Protein Variations: Try substituting chicken with pork tenderloin or boneless beef ribs for a different twist.
- Vegetable Swaps: Bell peppers, zucchini, or mushrooms make excellent additions.
- Serve Over Rice: This dish pairs beautifully with steamed rice or quinoa for a complete meal.
Storage and Warming Leftovers
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months.
- Reheating: Warm in a saucepan over low heat or microwave in short intervals, stirring occasionally to prevent drying out.
Nutritional Information for Crockpot Honey Garlic Chicken and Veggies
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 45g |
| Protein | 38g |
| Fat | 10g |
| Saturated Fat | 2g |
| Fiber | 6g |
| Sugar | 20g |
| Sodium | 750mg |
| Potassium | 850mg |
| Vitamin A | 90% DV |
| Vitamin C | 35% DV |
| Calcium | 8% DV |
| Iron | 10% DV |