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–+ servings

Honey Garlic Chicken

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A delicious and easy-to-make slow cooker dish featuring chicken thighs simmered in a sweet and savory honey garlic sauce with mixed vegetables.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/3 cup honey
  • 1 tbsp garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 1 tsp dried oregano
Main Ingredients
  • 2 pounds chicken thighs, bone-in, skin-on
  • 1 pound baby red potatoes
  • 1 pound carrots, peeled
  • 1 cup onions, chopped
  • 1 pound green beans, trimmed
  • Salt and pepper to taste Salt and pepper to taste
Optional Ingredients
  • 2 tsp cornstarch for thickening the sauce
  • 3 tsp water for cornstarch slurry
  • Fresh parsley, chopped for serving Fresh parsley, chopped, for serving (optional) optional garnish

Method
 

Preparation
  1. In a small bowl, whisk together honey, garlic, soy sauce, oregano, and ketchup.
  2. Add chicken thighs, potatoes, carrots, and onions to a 4-6 quart slow cooker.
  3. Pour the honey garlic sauce mixture evenly on top of the chicken and vegetables.
Cooking
  1. Cover the slow cooker and seal the lid. Cook on LOW for 6-8 hours or on HIGH for 3 to 3 ½ hours.
  2. About 20 minutes before serving, add green beans to the slow cooker.
  3. If desired, mix cornstarch with water to create a slurry and add it to the sauce.
  4. Re-seal the lid and cook for another 15-20 minutes until the green beans are tender and the sauce begins to thicken.
  5. Remove the chicken and vegetables using a slotted spoon to serve.
  6. For a crispy finish, broil the chicken thighs for 2-3 minutes to brown the skin.
  7. Drizzle sauce over the chicken and vegetables. Garnish with chopped parsley if desired.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 35gProtein: 32gFat: 25gSaturated Fat: 7gSodium: 700mgFiber: 5gSugar: 15g

Notes

To store leftovers, place the chicken and vegetables in an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it longer, freeze the dish in a freezer-safe container for up to 4-6 months. Reheat in a microwave or on the stove until heated through.
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