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Honey Garlic Chicken with Carrots
Melissa Hart

Honey Garlic Chicken with Carrots

Soy, honey, garlic and rice vinegar glaze chicken thighs and thick carrot pieces without a skillet. The sauce is deliberately light, not sticky candy, and the carrots absorb its savory edge. Thighs stay juicy through the six-hour window while breasts would need earlier checking.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 pounds boneless skinless chicken thighs
  • 1 1/2 pounds carrots cut into 2-inch pieces
  • 1 medium onion sliced
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 6 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Put the cold chicken, carrots and onion in a 6-quart slow cooker.
  2. Whisk soy sauce, honey, vinegar, garlic, ginger and sesame oil and pour over everything.
  3. Cover and cook on low for 6 to 6 1/2 hours without lifting the lid, until the chicken reaches 165°F and carrots are tender.
  4. At dinner, transfer chicken and carrots to a platter. Mix cornstarch and cold water and stir into the hot liquid.
  5. Cover on high for 10 minutes until thickened, then spoon the sauce over the chicken.