Description
Tender chicken thighs, baby potatoes, and carrots slow-cooked in a sweet and savory honey garlic sauce — an easy, comforting one-pot meal perfect for busy weeknights or cozy weekends.
Ingredients
4 boneless, skinless chicken thighs
1 lb baby potatoes, halved
3 large carrots, peeled and sliced
1/2 cup low-sodium soy sauce
1/2 cup honey
1/4 cup ketchup
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon black pepper
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
Chopped fresh parsley, for garnish (optional)
Instructions
- Arrange the chicken thighs at the bottom of a 6-quart slow cooker.
- Scatter the baby potatoes and sliced carrots around and over the chicken.
- In a small bowl, whisk together the soy sauce, honey, ketchup, garlic, basil, and black pepper until smooth.
- Pour the sauce evenly over the chicken and vegetables.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until everything is tender and flavorful.
- If a thicker sauce is desired, mix cornstarch with water and stir it in during the last 15–20 minutes of cooking.
- Serve warm and garnish with chopped parsley if desired.
Notes
Swap chicken thighs with chicken breasts for a leaner option.
Add red pepper flakes or sriracha for extra heat.
Sweet potatoes or parsnips can replace baby potatoes for a different flavor.
Use coconut aminos instead of soy sauce for a soy-free version.
Reduce honey slightly to lower sugar content.
Leftovers keep in the fridge for up to 4 days or freeze well for 3 months.
To reheat, use a microwave or stovetop, adding a splash of water or broth as needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 18g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
