This slow cooker honey garlic chicken and veggies is a super easy dump and go meal. It's flavorful and balanced. It makes a great option for busy evenings when you want dinner to be fully prepared when you walk in the door.
This meal would be super easy to adapt to your own family and what they like. You could swap out the potatoes and serve over rice. If you like really sweet sauces, you can use more honey and coconut aminos. If you want more salty and less sweet you could use soy sauce and less honey.
I love a good crockpot meal. However, I don't love a meal I have to cook before it becomes a crockpot meal because it takes away the convenience of it. This is a great dump and go option.
Equipment
- Crockpot
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 lb Boneless Skinless Chicken Breast
- 2 Large Potatoes, white or russet
- 16 oz baby carrots
- 1 onion, large
- 12 oz. green beans
Sauce
- ½ Cup Coconut Aminos
- ½ Cup Honey, a little less if you don't want it as sweet
- 1 teaspoon dried parsley
- 2 tablespoon garlic fresh minced
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
Instructions
- Combine the ingredients for the sauce and mix well.
- Wash, peel, and shop your potatoes into large chunks.
- Peel and dice your onion. There is no need to cut up chicken breast.
- Layer everything in the crockpot Carrots on the bottom, then onions, then potatoes, then chicken. Pour the sauce over everything. Green beans need the least amount of time to cook so I put them on the top. I like waiting a few hours before adding them in but you don't have to.
- Cook on low for about 6 hours or the carrots and potatoes are fork tender and the chicken reaches an internal temperature of at least 165°F and shreds easily. Shred the chicken right in the crockpot and stir really well to distribute the flavors.
Notes
You could replace the coconut aminos with soy sauce. Use less salt if you do that.
Storage
This stores great in an airtight container in the refrigerator for up to 3 days. Let it cool completely before putting the lid on.
Other Recipe Inspiration
- Easy Air Fryer Chicken Nuggets
- Sheet Pan Garlic Chicken and Broccoli
- One Pan Korean Beef Bowls
- Sausage Tortellini Soup
- Simple Chicken Salad
Favorite Things
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If you loved this recipe, I would be so appreciative of a star rating. Like I tell my family, thank you for being one of my taste testers!❤️
📖Recipe
Slow Cooker Honey Garlic Chicken and Potatoes
Ingredients
- 1 lb Boneless Skinless Chicken Breast
- 2 Potatoes Large white or russet
- 16 oz baby carrots
- 1 onion large
- 12 oz. green beans
- Sauce
- ½ Cup Coconut Aminos
- ½ Cup Honey a little less if you don’t want it as sweet
- 1 teaspoon dried parsley
- 2 tablespoon garlic fresh minced
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
Instructions
- Combine the ingredients for the sauce and mix well. Wash, peel, and shop your potatoes into large chunks. Peel and dice your onion. There is no need to cut up chicken breast. Layer everything in the crockpot Carrots on the bottom, then potatoes, then chicken. Green beans need the least amount of time to cook so I put them on the top. I like waiting a few hours before adding them in but you don’t have to. Cook on low for about 6 hours or the carrots and potatoes are fork tender and the chicken reaches an internal temperature of at least 165°F and shreds easily.