Slow Cooker Honey Garlic Chicken and Vegetables

This Chocolate Peanut Butter Cake combines the best of all worlds: a moist, fudgy cake base, a crisp-edged cookie layer, and a decadent, creamy cheesecake filling! It’s the ultimate dessert for wowing your family and friends. You can even make it in stages ahead of time, so you don’t have to tackle it all at once!

Sweet & Savory Slow Cooker Chicken and Veggies

There is pretty much nothing that makes me happier than adding another completely useful, delicious, easy, and healthy meal to my recipe index here on The Recipe Rebel.

I know this is no surprise to you, but I love a little sweet with my savory. Honey garlic, teriyaki, sweet and sour, pineapple dishes — these are some of my favorite dinner recipes! It seems like no one has any problem with their dinner when one is on the table (which is a breath of fresh air for this mom of a toddler and a preschooler).

But it’s also important to us to focus on real food and get a good amount of veggies and protein (which is hard for me, since I’m the picky one in our family!). This honey garlic chicken and vegetables recipe is perfect for that. It’s packed with healthy stuff yet still full of flavor, making it a yummy, filling meal for everyone.

Ingredients for Honey Garlic Chicken and Vegetables

• Potatoes: I used baby potatoes, but any kind will work!
• Carrots: Grab some baby carrots or regular sliced carrots.
• Chicken breasts: Boneless, skinless chicken breasts are best, but you can also use thighs – just adjust the cooking time accordingly.
• Tomato paste: I opted to use tomato paste instead of ketchup in the sauce so you can control the sugar, and the honey sweetens it naturally.
• Honey: Any liquid honey will do.
• Soy sauce: I recommend using a sodium-reduced soy sauce.
• Snap peas: The stringless kind is easiest to work with!
• Broccoli florets: A bag of pre-cut florets is a great time-saver.

Two Easy Tricks for More Flavorful Slow Cooker Dinners

I have BIG love for my slow cooker, but my biggest issue with slow cooker recipes is that sometimes the flavors just seem so dull after cooking for so long, and if you’re cooking meat, I find the juices that run out end up diluting the sauce and muting the other flavors.

There are two things that I like to do when I’m using my slow cooker to hold in all that flavor you’re putting in:

1. Brown any meat before adding it to the slow cooker
2. Add something to spice it up at the end of the cooking time

Both of these are totally optional, and even doing just one of them can make a big difference in the flavor! For this recipe, I opted to throw everything in the slow cooker, but save some of the sauce to thicken and drizzle over the chicken after cooking. It makes for super quick prep and only requires a little extra time at the end. You can definitely just skip and serve straight from the crockpot.

How to Store Honey Garlic Chicken and Vegetables

Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, microwave until heated through, or heat on the stovetop over medium heat. You may want to add a splash of water or chicken broth to help keep the chicken and vegetables moist.

To freeze, place cooled leftovers in an airtight freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.

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Slow Cooker Honey Garlic Chicken and Vegetables + RECIPE VIDEO

written by Ashley Fehr

This Slow Cooker Honey Garlic Chicken and Vegetables is a new family favorite! It’s sweet and savory and a complete one pot meal with chicken breasts, potatoes, broccoli and carrots and a homemade honey garlic sauce! Includes how-to recipe video.

4.67 from 3 votes

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Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Course: Main Course

Cuisine: American

Servings: 4

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Ingredients 

1x2x3x

• ▢ ¾ lb Little Potatoes, halved, 340g
• ▢ 6 oz baby carrots or sliced carrots, 170g
• ▢ 1 teaspoon canola oil
• ▢ 4 Boneless skinless chicken breasts
• ▢ Salt and pepper
• ▢ 2 tablespoons tomato paste
• ▢ 3 tablespoons cider vinegar
• ▢ ⅔ cup liquid honey
• ▢ 5 teaspoons minced garlic
• ▢ 5 tablespoons sodium reduced soy sauce
• ▢ 1 cup chicken broth
• ▢ 4 tablespoons corn starch
• ▢ ¾ cup stringless snap peas, chopped, if desired
• ▢ ¾ cup broccoli florets

US Customary – Metric

Instructions 

• In a medium microwave-safe bowl, toss together potatoes, carrots and canola oil. Microwave on high for 7-9 minutes, until somewhat tender (about half-cooked — they will continue cooking in the slow cooker).
• Add chicken breasts to a 4-6qt slow cooker and top with potatoes and carrots. Season with salt and pepper.
• In a medium bowl, stir together tomato paste, vinegar, honey, garlic, soy sauce, chicken broth and corn starch. Pour half of the mixture over chicken and vegetables in the slow cooker. Keep the other half in the fridge.
• Cover slow cooker and cook for 3 hours on high (or about 6 hours on low). Add broccoli and snap peas to the slow cooker (don’t stir — they will steam), cover and cook for another 20-30 minutes on high or 45-60 minutes on low until tender-crisp and chicken is cooked through.
• Meanwhile, pour remaining sauce into a small pot and cook over medium heat, whisking often, until thickened. Serve chicken and vegetables with extra sauce.

Video

Notes

*Nutrition information is estimated and will depend on exact serving size, types and brands of products used. The information above is ¼ of all of the ingredients — considering you won’t consume all of the juices from the slow cooker, the actual numbers are considerably lower.

Nutrition

Calories: 456cal, Carbohydrates: 72g, Protein: 36g, Fat: 4g, Fiber: 3g, Sugar: 46g

Nutrition information is automatically calculated, so should only be used as an approximation.

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