Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup honey
- 1/2 cup soy sauce (low sodium recommended)
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped (any color)
- 1 cup broccoli florets
- 1 medium onion, chopped
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked rice or quinoa, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, ground ginger, and black pepper until well combined.
- Layer the carrots, bell peppers, broccoli, and onion on top of the chicken in the slow cooker.
- Pour the honey garlic sauce over the chicken and vegetables, ensuring everything is well coated.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, mix the cornstarch and water in a small bowl until smooth. Stir this mixture into the slow cooker to thicken the sauce.
- Once cooked, shred the chicken with two forks and mix it with the vegetables and sauce.
- Serve over cooked rice or quinoa and garnish with fresh parsley.
Notes
- Add more vegetables like snap peas or zucchini for extra nutrition.
- Adjust the sweetness by adding more or less honey according to your taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian