Slow Cooker Honey Garlic Chicken and Vegetables
A complete one-pot meal featuring tender chicken breasts glazed in a sweet and savory honey garlic sauce, paired with perfectly cooked potatoes, carrots, broccoli, and snap peas. The smart cooking method partially pre-cooks the root vegetables before slow cooking, ensuring everything finishes at the same time. The sauce thickens beautifully with cornstarch and develops rich flavors during the long, gentle cooking process. Perfect for busy weeknights when you want a nutritious, satisfying dinner ready when you walk in the door.
Ingredients
- ¾ lb little potatoes, halved
- 6 oz baby carrots or sliced carrots
- 1 tsp canola oil
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 Tbsp tomato paste
- 3 Tbsp cider vinegar
- ⅝ cup liquid honey
- 5 tsp garlic, minced
- 5 Tbsp low-sodium soy sauce
- 1 cup chicken broth
- 4 Tbsp corn starch
- ¾ cup broccoli florets
- ¾ cup stringless snap peas, chopped(optional)
Instructions
- 1
Toss potatoes and carrots with canola oil in microwave-safe bowl
- 2
Microwave on high for 7 to 9 minutes until somewhat tender
- 3
Place chicken breasts in slow cooker and top with potatoes and carrots
- 4
Season with salt and pepper
- 5
Whisk together tomato paste, vinegar, honey, garlic, soy sauce, chicken broth and corn starch
- 6
Pour half the sauce mixture over chicken and vegetables
- 7
Refrigerate remaining sauce
- 8
Cover and cook for 3 hours on high or 6 hours on low
- 9
Add broccoli and snap peas without stirring
- 10
Cover and cook for 30 to 45 minutes until vegetables are tender-crisp and chicken is cooked through
- 11
Heat remaining sauce in small pot over medium heat, whisking until thickened
- 12
Serve chicken and vegetables with extra sauce
Tips
Pre-cooking the potatoes and carrots ensures they finish cooking at the same time as the chicken and tender vegetables.
Don't stir when adding the broccoli and snap peas - they'll steam perfectly on top of the other ingredients.
Reserve half the sauce to thicken separately for a glossy, restaurant-style finish.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat gently to avoid overcooking vegetables.
Can assemble ingredients in slow cooker insert up to 24 hours ahead. Refrigerate, then cook as directed.
Serve over rice, quinoa, or noodles to soak up the delicious sauce. Garnish with sesame seeds or green onions.
Common Mistakes
Don't skip pre-cooking the root vegetables or they'll be undercooked when chicken is done.
Avoid stirring when adding tender vegetables to prevent breaking up the other ingredients.
Don't add all the sauce at once or you'll miss the glossy finish from the thickened reserved portion.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add frozen vegetables in the last 15-20 minutes of cooking to prevent overcooking. No need to thaw first.
What if I don't have a microwave to pre-cook the vegetables?
Parboil the potatoes and carrots in boiling water for 5-7 minutes until slightly tender, then drain well before adding to slow cooker.
How long will this keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator. The flavors actually improve overnight as they meld together.