Slow Cooker Honey Garlic Chicken and Potatoes
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.
Equipment
- cutting board
- knife
- measuring cups
- measuring spoons
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.
Notes
You could replace the coconut aminos with soy sauce. Use less salt if you do that.
This stores great in an airtight container in the refrigerator for up to 3 days. Let it cool completely before putting the lid on.
Tried this recipe?Let us know how it was!