Ingredients
Scale
For the Chicken and Veggies:
- 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
- 1 lb baby carrots
- 1 lb baby potatoes (halved, if large)
- 1 cup green beans (trimmed)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons hoisin sauce (optional, for added depth)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili sauce (optional, for a little heat)
- 1 tablespoon cornstarch + 1 tablespoon water (for thickening, if desired)
Instructions
- Wash and trim the vegetables as needed. Season the chicken thighs with salt and pepper on both sides.
- Lightly grease the inside of your crockpot with olive oil. Place the baby carrots and potatoes at the bottom. Arrange the chicken thighs on top of the vegetables. Add the green beans during the last hour of cooking to keep them crisp.
- In a small bowl, whisk together honey, soy sauce, hoisin sauce (if using), minced garlic, grated ginger, sesame oil, and sriracha (if using). Pour the sauce evenly over the chicken and vegetables.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
- If you prefer a thicker sauce, remove the chicken and vegetables from the crockpot and transfer the sauce to a small saucepan. Mix the cornstarch and water to make a slurry, then whisk it into the sauce. Simmer on medium heat for 3-5 minutes until thickened. Pour the thickened sauce back over the chicken and veggies.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low
