Print
Description
A simple and flavorful slow cooker meal perfect for busy weeknights, featuring tender chicken and vegetables in a sweet and savory honey garlic sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup chicken broth
- 1/2 cup honey
- 1/4 cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 2 cups baby carrots
- 2 cups broccoli florets
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Cooked rice or quinoa, for serving
- Fresh parsley or green onions, chopped, for garnish
Instructions
- Place chicken in the bottom of your slow cooker. Cut breasts into larger chunks if using.
- Whisk together chicken broth, honey, soy sauce, apple cider vinegar, minced garlic, ginger, and black pepper in a bowl. Pour over chicken.
- Add baby carrots around the chicken. Do not add broccoli yet.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- About 30-45 minutes before serving, add broccoli florets. Stir to submerge in sauce.
- Whisk cornstarch and cold water in a small bowl to create a slurry. Stir into the slow cooker. Cook for an additional 30 minutes, until sauce thickens and broccoli is tender-crisp.
- Shred or cut chicken into bite-sized pieces if desired. Serve over rice or quinoa, garnished with parsley or green onions.
Notes
- This recipe is a ‘dump and go’ style meal, requiring minimal active cooking time.
- Adjust cooking time based on your slow cooker’s performance.
- Ensure broccoli is added towards the end to prevent overcooking.
- Prep Time: 15 min
- Cook Time: 4-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (chicken, veggies, and sauce)
- Calories: 450
- Sugar: 30g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg