Description
Tender chicken and veggies slow-cooked in a sweet, savory honey garlic sauce—simple, hands-off, and perfect for a comforting one-pot meal.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1/3 cup honey
- 1/3 cup soy sauce (or tamari)
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger (optional)
- 1 tbsp olive oil
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch
- 2 cups baby carrots
- 2 cups broccoli florets or green beans
- Salt and freshly ground black pepper to taste
- Optional garnish: sesame seeds, sliced green onions
Instructions
- Whisk together honey, soy sauce, garlic, ginger (if using), broth, and a pinch of pepper.
- Place chicken in the slow cooker and drizzle with olive oil. Pour honey garlic mixture over top.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours until chicken is tender.
- About 30–40 minutes before serving, add carrots and broccoli (or green beans).
- Stir together cornstarch with a little water or broth to make a slurry, then stir it into the cooker to slightly thicken the sauce.
- Continue cooking until vegetables are tender-crisp.
- Taste and adjust seasoning—add more honey or soy if needed.
- Serve over rice or noodles, garnished with sesame seeds and green onions.
Notes
- Use thighs for more flavor or breasts if preferred.
- Sub broccoli with snap peas, cauliflower, or bell peppers.
- Stir in mushrooms or onions halfway through for extra depth.
- Swap honey for maple syrup for richer sweetness.
- Add sriracha or red pepper flakes for heat.
- Skip the cornstarch slurry for a thinner glaze-style sauce.
- To make it gluten-free, use tamari or coconut aminos and gluten-free broth.
Nutrition
- Serving Size: 1 cup chicken with veggies
- Calories: 320
- Sugar: 18g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
