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Easy Crockpot Honey Garlic Chicken Recipe with Roasted Vegetables for Perfect Weeknight Dinners

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A simple and flavorful slow cooker recipe featuring tender honey garlic chicken and roasted vegetables, perfect for busy weeknights with minimal prep.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 1/4 cup (85 g) honey
  • 1/3 cup (80 ml) soy sauce (regular or low sodium)
  • 4 cloves garlic, minced
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 tablespoons (30 ml) olive oil
  • 2 cups baby carrots (about 150 g)
  • 2 cups baby potatoes, halved (about 300 g)
  • 1 red bell pepper, sliced (optional)
  • 1 medium onion, cut into wedges
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme or Italian seasoning
  • Optional garnish: fresh chopped parsley or green onions

Instructions

  1. Prep the Vegetables (10 minutes): Rinse and halve the baby potatoes, slice the red bell pepper, peel and cut the onion into wedges, and measure out the baby carrots. Toss all vegetables in a bowl with olive oil, salt, pepper, and dried thyme until evenly coated. Set aside.
  2. Mix the Honey Garlic Sauce (5 minutes): In a small bowl, whisk together honey, soy sauce, minced garlic, and apple cider vinegar until smooth.
  3. Arrange the Chicken and Vegetables (5 minutes): Place the chicken breasts at the bottom of the crockpot. Pour half of the honey garlic sauce over the chicken, turning the pieces to coat well. Layer the seasoned vegetables on top of and around the chicken. Pour the remaining sauce over the vegetables.
  4. Cook Low and Slow (4 hours): Cover and cook on low for about 4 hours until the chicken is tender and easily shredded with a fork.
  5. Final Touches: Stir gently to coat the veggies with sauce. Adjust seasoning with salt or pepper if needed. For a thicker sauce, remove chicken and veggies, then cook sauce on high uncovered for 10-15 minutes.
  6. Serve: Garnish with fresh parsley or green onions if desired. Serve warm over steamed rice, mashed potatoes, or with a fresh salad.

Notes

Pat chicken dry before adding to crockpot to help sauce cling better. Add vegetables halfway through cooking if you prefer firmer texture. To thicken sauce, remove chicken and veggies and reduce sauce on high heat uncovered. For crispy edges, broil cooked chicken and veggies for 3-5 minutes. Can substitute chicken thighs with longer cooking time. Use tamari or coconut aminos for gluten-free version. Leftovers store well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot, slow cooker, honey garlic chicken, roasted vegetables, easy dinner, weeknight meal, comfort food, healthy, gluten-free option

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