Description

As a busy mom, I know how challenging it can be to whip up a delicious meal after a long day. That’s why I absolutely love this Slow Cooker Honey Garlic Chicken and Veggies recipe! It’s not just easy; it’s a lifesaver for those hectic evenings when you want to impress your family without spending hours in the kitchen. The sweet and savory flavors meld beautifully, creating a dish that feels like a warm hug. Plus, it’s a one-pot wonder, making cleanup a breeze. Trust me, your loved ones will be asking for seconds!

Ingredients

Scale

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
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
¼ teaspoon ground black pepper

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Instructions

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour.
Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Notes

For best results, use fresh ingredients.
Adjust the level of spice by modifying the amount of crushed red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 7-8 hours on low or 3-4 hours on high
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 15g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg