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–+ servings
Honey Garlic Chicken and Veggies

Savor the Flavor of Honey Garlic Chicken and Veggies Tonight

This Honey Garlic Chicken and Veggies recipe is a simple, flavorful dish that's perfect for dinner. It's nutritious, easy to make, and a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Boneless, skinless chicken can be used for a lighter dish.
For the Vegetables
  • 1 pound baby red potatoes Yukon gold potatoes can be swapped for a creamier option.
  • 1 pound baby carrots Chopped regular carrots can be used if needed.
  • 1 pound fresh green beans Canned green beans may work but can lack fresh flavor.
For the Sauce
  • 1/2 cup reduced sodium soy sauce Tamari can replace it for a gluten-free alternative.
  • 1/3 cup honey Maple syrup can serve as a good substitute.
  • 1/4 cup ketchup Feel free to omit for less sweetness.
  • 4 cloves garlic Minced; opt for garlic powder if fresh is unavailable.
  • 1 teaspoon dried basil Fresh herbs can also elevate the flavors.
  • 1 teaspoon dried oregano
  • 1 pinch crushed red pepper flakes Adjust based on your taste preference.
  • to taste ground black pepper White pepper is a milder substitute if desired.
For Garnish
  • 1/4 cup fresh parsley Feel free to experiment with other fresh herbs.

Equipment

  • Slow Cooker
  • Mixing bowl
  • Baking Sheet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the soy sauce, honey, ketchup, minced garlic, dried basil, and dried oregano. Add in crushed red pepper flakes and ground black pepper to taste.
  2. In the slow cooker, layer chicken thighs followed by baby red potatoes and baby carrots. Pour the prepared sauce over the top.
  3. Cover the slow cooker and set to low for 7-8 hours or high for 3-4 hours. Baste the chicken with sauce hourly to maintain moisture.
  4. With 30 minutes remaining, stir in the fresh green beans.
  5. For crispy skin, broil the cooked chicken on a baking sheet for 3-4 minutes after cooking.
  6. Serve the chicken and vegetables on a platter garnished with chopped fresh parsley.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 32gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 720mgPotassium: 800mgFiber: 4gSugar: 12gVitamin A: 120IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F. Prep chicken and veggies ahead to save time. Freeze leftovers for up to 3 months.

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