Chicken with vegetables (Crockpot)

Ingredients

• 3 pieces Chicken Breast (boneless, skinless; about 1.5 lb total)
• 3 medium Golden Potato (peeled and cut into 1‑inch chunks)
• 3 large Carrot (peeled and cut into 1‑inch pieces)
• 12 oz Green Bean (trimmed; added later)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Honey (prefer raw or light honey)
• 3 cloves Garlic (minced)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Dried Thyme (optional herb for extra aroma)

Instructions

1. Prep Vegetables

   Wash, peel, and cut the potatoes into 1‑inch chunks, peel and cut the carrots into similar sized pieces, and trim the ends off the green beans.

   Time: PT10M

2. Make Honey Garlic Sauce

   In a mixing bowl combine soy sauce, honey, minced garlic, black pepper, salt, and dried thyme. Stir until honey is fully dissolved.

   Time: PT5M

3. Layer Ingredients in Crock Pot

   Place the three chicken breasts at the bottom of the crock pot, then add the potato and carrot pieces around them. Pour the honey‑garlic sauce evenly over everything.

   Time: PT5M

4. Initial Slow Cooking

   Cover and cook on LOW for 2 hours or on HIGH for 1 hour, until the chicken is about 75 % done and the potatoes are beginning to soften.

   Time: PT2H

5. Add Green Beans

   After the initial cooking time, open the crock pot, add the trimmed green beans, and stir gently to distribute the sauce.

   Time: PT2M

6. Finish Cooking

   Continue cooking on LOW for another 1 hour (or on HIGH for 30 minutes) until the chicken reaches an internal temperature of 165 °F and the vegetables are fork‑tender.

   Time: PT1H30M

   Temperature: 165°F

7. Serve

   Turn off the crock pot, let the dish rest for 5 minutes, then serve the chicken sliced or whole with the vegetables and spoon over extra sauce.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g