Name: Crockpot Honey Garlic Chicken & Carrots
Ingredients: 4 boneless, skinless chicken thighs or breasts; 4 large carrots, peeled and sliced into ½-inch coins; ½ cup honey; ¼ cup low-sodium soy sauce (or tamari/coconut aminos); 2 tbsp ketchup (or 1 tbsp tomato paste + 1 tsp vinegar + pinch sugar); 3 cloves garlic, minced; 1 tsp fresh grated ginger (or ½ tsp ground); 1 tbsp rice vinegar or apple cider vinegar; 1 tbsp cornstarch + 1 tbsp water (optional, for thickening); 1 tbsp sesame seeds; 2 green onions, thinly sliced

Description

If weeknights feel chaotic and dinner feels impossible, this recipe is here to save the day. Juicy, tender chicken and sweet, soft carrots simmer slowly in a sticky, savory-sweet garlic glaze—ready to serve with almost no hands-on time. Finish with sesame seeds and green onions for a restaurant-quality touch that will have everyone asking for seconds.

Ingredients

4 boneless, skinless chicken thighs or breasts
4 large carrots, peeled and sliced into ½-inch coins
½ cup honey
¼ cup low-sodium soy sauce (or tamari/coconut aminos)
2 tbsp ketchup (or 1 tbsp tomato paste + 1 tsp vinegar + pinch sugar)
3 cloves garlic, minced
1 tsp fresh grated ginger (or ½ tsp ground)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
1 tbsp sesame seeds
2 green onions, thinly sliced

Instructions

Prep ingredients: Peel and slice carrots. Pat chicken dry. Optional: quickly sear chicken 60–90 seconds per side for extra flavor.
Build the crockpot: Place chicken and carrots in a single layer in the crockpot.
Mix sauce: Whisk honey, soy sauce, ketchup, garlic, ginger, and vinegar until smooth.
Pour and coat: Pour sauce over chicken and carrots. Turn chicken pieces to coat evenly.
Cook: Cover and cook LOW for 5–6 hours or HIGH for 2.5–3 hours, until chicken is tender and easily shredded. Resist lifting the lid!
Optional thickening: Remove chicken and carrots. Mix cornstarch and cold water, stir into sauce, cook HIGH for 10–15 minutes until thickened. Return chicken and carrots to pot.
Finish: Sprinkle with sesame seeds and green onions before serving.

Notes

Thicker sauce: Always mix cornstarch with cold water before adding to avoid lumps.
Vegetable variations: Add bell peppers, broccoli, or snap peas in the last 30–60 minutes for extra color and crunch.
Spicy twist: Add Sriracha or red pepper flakes to taste.
Whole30/Paleo: Use coconut aminos and maple syrup; skip ketchup or use sugar-free version.
Shredded chicken option: Cook until tender, shred in the crockpot, and mix with sauce for bowls or lettuce wraps.

Nutrition

Calories: 310 cal Per Serving
Carbohydrates: 22 g
Protein: 27 g