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Slow Cooker Honey Garlic Chicken and Veggies

Slow cooker honey garlic chicken and veggies cook with potatoes, carrots, and onion until tender, then get coated in a glossy honey garlic sauce. Choose LOW or HIGH cooking to fit your schedule, and thicken the cooking liquid just before serving.
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Prep Time 15 minutes
Cook Time 5 hours 2 minutes
Total Time 5 hours 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and vegetables
  • 1.5 lb potatoes baby Yukon Gold, halved
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1 yellow onion medium, cut into 1-inch wedges
  • 2 lb chicken thighs boneless, skinless
For the honey garlic sauce
  • 0.5 cup honey
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup chicken broth
  • 4 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp ground ginger
For thickening the sauce
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Equipment

  • 1 6-quart slow cooker

Method
 

Assemble and slow cook
  1. Arrange the potatoes, carrots, and onion in the bottom of a 6-quart slow cooker.
  2. Place the chicken thighs on top in a single layer.
  3. Whisk the honey, soy sauce, chicken broth, garlic, rice vinegar, and ginger in a medium bowl.
  4. Pour the mixture over the chicken and vegetables.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 1/2 hours, until the vegetables are tender and the thickest chicken thigh reaches 165°F.
Thicken and serve
  1. Transfer the chicken and vegetables to a serving platter.
  2. Tent the chicken and vegetables loosely with foil.
  3. Pour the cooking liquid into a 2-quart saucepan.
  4. Bring the cooking liquid to a simmer over medium-high heat.
  5. Whisk the cornstarch and cold water in a small bowl.
  6. Whisk the mixture into the simmering liquid.
  7. Simmer for 1 to 2 minutes, whisking, until the sauce is glossy and lightly thickened.
  8. Spoon the sauce over the chicken and vegetables.

Notes

For the most tender vegetables, cut the carrots into evenly sized 1-inch pieces. Refrigerate leftovers for up to 4 days or freeze for up to 3 months; use gluten-free tamari in place of soy sauce if needed.