Honey and garlic are two of my favorite natural ingredients to pair together for a slow cooker sauce. With the chicken, potatoes, and whatever vegetables as you like, this is an easy and flavorful one-pot meal.
I have seen Damn Delicious‘s Slow Cooker Honey Garlic Chicken and Veggies recipe all over pinterest in the last few months. Her recipe definitely inspired this one. I say inspired because I feel I made enough major modifications to call this my own. I lowered the ketchup amount and added sriracha, I used a combo of skin-on breasts and legs rather than thighs but most importantly, I made the focus just the chicken and potatoes versus telling you what vegetables to use. This is my modified version. Check out Damn Delicious’s blog for the original recipe. Red and white baby potatoes, onion and, bell pepper. I know I just said I wasn’t going to tell you what vegetables to use and I’m not. This is just what I used because frankly this is what I had in my frig. Use whatever vegetables and potatoes (Idaho, sweet potatoes, yams, etc) you prefer. Having said that, some vegetables are better than others when it comes to slow cooking. It’s very easy to overcook vegetables in the crock-pot and have them turn to mush. Sturdy vegetables like carrots, green beans, and broccoli tend to do better so I suggest you stick to those.
The sauce is what makes this meal. While it might not look like enough sauce for all the food in the slow cooker, don’t worry it will be.
To make this a paleo meal, use sweet potatoes, pumpkin or butternut squash.
- 2 lbs chicken (any cut)
- 1½ lbs potatoes, halved
- 1 lb vegetables
- ½ C low-sodium soy sauce or coconut aminos
- ½ C honey
- 2 tbsp ketchup
- 2 tbsp sriracha
- 4 garlic cloves, minced
- 1 tsp basil
- ½ tsp oregano
- ¼ tsp black pepper
- Place potatoes and vegetables in the bottom of your slow cooker.
- Add chicken on top.
- In a small bowl, whisk together sauce ingredients until well combined.
- Pour sauce on top of chicken and potatoes.
- Cook HIGH 3-4 hours or LOW 6-7.