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To make this dish, you'll need these simple ingredients: - 4 boneless, skinless chicken thighs - 1 cup baby carrots - 1 bell pepper (any color), sliced - 1 cup broccoli florets - 1/2 cup soy sauce (low-sodium) - 1/4 cup honey - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - 1 teaspoon cornstarch (optional for thickening) - 2 tablespoons water (if using cornstarch) - Salt and pepper to taste - Sesame seeds and sliced green onions for garnish You can easily swap ingredients based on what you have. For the chicken, use chicken breast instead of thighs. If you want to skip soy sauce, try coconut aminos for a tasty twist. Any vegetables can work here. Snap peas or zucchini can replace broccoli and carrots. Choose your favorite! For a vegan option, replace chicken with firm tofu. This dish is not just tasty; it’s also healthy! Each serving is about: - Calories: 350 - Protein: 25g - Carbohydrates: 32g - Fat: 12g - Fiber: 4g This balanced meal provides protein, veggies, and a touch of sweetness. Enjoy it guilt-free knowing it fuels your body! For the full recipe, check the earlier section. To start, gather your ingredients. You need chicken thighs, veggies, and sauce items. First, place the chicken thighs at the bottom of the slow cooker. This helps keep them moist. Next, in a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil. Mix until the ingredients blend well. Pour this honey garlic sauce over the chicken. Make sure each piece is coated. Then, add the baby carrots, bell pepper slices, and broccoli florets. Toss the veggies gently to mix with the sauce. Cover the slow cooker with its lid. Cook the mixture on low for 6 to 7 hours. If you're short on time, you can cook it on high for 3 to 4 hours. Check the chicken at the end of cooking. It should be tender and cooked through. If you want a thicker sauce, mix cornstarch with water in a small bowl. Stir this into the slow cooker during the last 30 minutes. This will help thicken your sauce nicely. To check if the chicken is done, use a meat thermometer. The chicken should reach 165°F. If you don't have a thermometer, you can cut a piece open. The meat should be white, not pink. If you prefer, shred the chicken in the slow cooker. It makes it easy to serve. Taste the dish and add salt and pepper if needed. Enjoy your meal with fluffy rice or quinoa, garnished with sesame seeds and green onions for a beautiful finish. For the full recipe, click here. When using a slow cooker, keep a few things in mind. First, cut your veggies into even pieces. This helps them cook at the same rate. Place harder veggies like carrots at the bottom. They take longer to cook. Always avoid opening the lid while cooking. Each time you lift it, heat escapes, which can affect cooking time. Aim for low heat for longer cooking. This makes the flavors richer and the meat more tender. You can easily make this dish even better. Try adding a splash of rice vinegar for extra tang. A sprinkle of red pepper flakes will add heat. You can also toss in some sliced mushrooms or snap peas for more texture. Fresh herbs like cilantro or basil can brighten the dish. For a sweeter taste, mix in a bit of pineapple. It pairs well with the honey and garlic. If your chicken is dry, it may have cooked too long. Always check the time and temperature. For a watery sauce, you can thicken it with cornstarch mixed with water. Stir this in during the last 30 minutes. If your dish lacks flavor, taste it before serving. You can add a pinch of salt or a dash of soy sauce to boost the taste. Remember, balance is key! For full details on the recipe, check out the Full Recipe. {{image_2}} You can easily switch up the protein in this dish. Try beef or tofu for variety. For beef, choose tender cuts like sirloin or flank steak. Cut them into bite-sized pieces before cooking. Tofu is a great choice for a meatless meal. Use firm tofu and press it to remove extra water. This helps it absorb the sauce better during cooking. Feel free to use any veggies you have on hand. In spring, add asparagus or snap peas. Summer is perfect for zucchini or corn. In fall, consider using sweet potatoes or butternut squash. Winter calls for hearty veggies like carrots or Brussels sprouts. Always cut your veggies into similar sizes to ensure even cooking. If you want to change the flavor, use different sauces. Try teriyaki sauce for a sweet twist. BBQ sauce adds a smoky flavor. For a spicy kick, use sriracha or chili garlic sauce. You can also mix in fresh herbs like basil or cilantro for an extra layer of taste. Each of these options can bring a new life to your slow cooker honey garlic chicken and veggies. For the full recipe, check out the details above. After enjoying your Slow Cooker Honey Garlic Chicken and Veggies, you may have some leftovers. To store them, let the dish cool down first. Place the chicken and veggies in an airtight container. This helps keep them fresh. You can store them in the fridge for up to 4 days. Label the container with the date to keep track of freshness. When you're ready to enjoy your leftovers, reheating is easy. You can use a microwave or stovetop. If using a microwave, place a portion in a bowl. Cover it with a microwave-safe lid or wrap. Heat for 1 to 2 minutes, stirring halfway through. If you prefer the stovetop, heat on low in a pan. Stir often until it’s warmed through. Make sure it reaches a safe temperature of 165°F. If you want to save leftovers for later, freezing is a great option. First, cool the dish completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag or container with the date and contents. You can freeze the chicken and veggies for up to 3 months. To use later, thaw them overnight in the fridge before reheating. For more details, check the Full Recipe. Yes, you can. You can use an instant pot or a regular pot on the stove. If using an instant pot, cook on high pressure for about 10 minutes. For a pot on the stove, simmer over low heat for about 30-40 minutes. Be sure to keep an eye on the chicken to avoid overcooking. The key is to let the chicken soak in the honey garlic sauce. This gives it that sweet and savory flavor. To make more servings, simply double or triple the ingredients. Use a larger slow cooker to fit the extra food. You can keep the cooking time the same, but check for doneness. If you're cooking a lot, you may need a bit more time. Always ensure the chicken reaches an internal temperature of 165°F. This keeps your meal safe and tasty. This dish goes well with many sides. Here are a few great options: - Steamed rice - Quinoa - Mashed potatoes - Garlic bread - Stir-fried greens - Asian-style noodles Each side adds a nice touch and balances the meal. The honey garlic chicken shines with these pairings! For the full recipe, check the earlier sections. Slow Cooker Honey Garlic Chicken and Veggies is simple and tasty. You learned about ingredients, cooking steps, and how to store leftovers. I shared tips for best results and many ways to switch up the dish. You can use different proteins and vegetables, making it perfect for any meal. Remember, cooking can be fun and easy. Enjoy trying new flavors and finding what you love most. This recipe is perfect for busy days. Happy cooking!

Slow Cooker Honey Garlic Chicken and Veggies

Discover the delightful flavors of Sweet & Savory Slow Cooker Honey Garlic Chicken! This easy recipe combines tender chicken thighs, vibrant veggies, and a delicious honey garlic sauce for a meal that's perfect any night of the week. With just a few simple ingredients and minimal prep time, you’ll have a comforting dish that will wow your family. Click through to explore the full recipe and transform your dinner routine!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup baby carrots

1 bell pepper (any color), sliced

1 cup broccoli florets

1/2 cup soy sauce (low-sodium)

1/4 cup honey

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

1 teaspoon cornstarch (optional for thickening)

2 tablespoons water (if using cornstarch)

Salt and pepper to taste

Sesame seeds and sliced green onions for garnish

Instructions
 

Place the chicken thighs at the bottom of the slow cooker.

    In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and sesame oil until well combined.

      Pour the honey garlic sauce over the chicken in the slow cooker, ensuring it’s well coated.

        Add the baby carrots, bell pepper slices, and broccoli florets on top of the chicken. Gently toss the veggies to combine with the sauce if possible.

          Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is cooked through and tender.

            If you prefer a thicker sauce, mix cornstarch with water to create a slurry, then stir it into the slow cooker during the last 30 minutes of cooking.

              Once done, shred the chicken directly in the slow cooker or serve the thighs whole.

                Taste and adjust seasoning with salt and pepper if needed.

                  - Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4

                    - Presentation Tips: Serve the chicken and veggies over fluffy rice or quinoa, garnished with sesame seeds and sliced green onions for a pop of color.