Description
A delicious slow-cooked meal featuring tender chicken thighs and mixed vegetables in a sweet and tangy sauce.
Ingredients
Scale
- 2 lbs chicken thighs (boneless & skinless)
- 1 cup honey
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables (like broccoli, carrots, and bell peppers)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Start by trimming any excess fat from the chicken thighs and placing them in the bottom of the slow cooker.
- In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, and black pepper until combined.
- Pour the sauce over the chicken thighs in the slow cooker, ensuring they are fully coated.
- Layer the mixed vegetables on top of the chicken and sauce mixture.
- Cover and cook on low for 6-7 hours, or until the chicken is fork-tender and the vegetables are perfectly cooked.
- If you want a thicker sauce, mix the cornstarch and water in a small bowl until smooth. Stir it into the slow cooker during the last 30 minutes of cooking.
- Once done, give the dish a gentle stir and serve with rice or naan for a delicious meal.
Notes
- Trim any excess fat from the chicken thighs before cooking.
- Feel free to substitute the mixed vegetables with your favorites.
- Mix cornstarch with water for thickening the sauce.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg