4 Hour Crockpot Honey Butter Chicken And Veggies
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 15 minutes
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 lb baby potatoes, halved
- 2 cups baby carrots
- 1/2 cup honey
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Wash the baby potatoes and cut them into halves or quarters so they are uniform in size. This ensures they cook at the same rate as the chicken. Place the potatoes and baby carrots into the bottom of the slow cooker.
- Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, and dried oregano. Place the chicken directly on top of the vegetables in the crockpot.
- In a small mixing bowl, whisk together the honey, melted butter, minced garlic, and soy sauce until the mixture is smooth. Pour the sauce evenly over the chicken and vegetables, making sure everything is well-coated.
- Cover the crockpot with the lid. Set the temperature to HIGH and cook for exactly 4 hours. Avoid lifting the lid during the cooking process to keep the heat trapped inside.
- Once the timer goes off, check the internal temperature of the chicken to ensure it has reached 165°F. You can serve the chicken pieces whole or shred them slightly to soak up more of the honey butter sauce. Garnish with fresh parsley if desired.