Honey Garlic Chicken with Carrots and Rice
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 4 carrots, peeled and cut into 1-inch pieces
- 1 cup uncooked long-grain white rice
- 1 3/4 cups chicken broth
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 3 garlic cloves, minced
- 1/2 teaspoon black pepper
- 2 green onions, sliced
Instructions
- Place the chicken thighs and carrot pieces in the bottom of the slow cooker.
- In a bowl, stir together the chicken broth, honey, soy sauce, minced garlic, and black pepper until the honey dissolves.
- Pour the sauce mixture over the chicken and carrots.
- Cover and cook on low for 5 hours.
- Stir in the uncooked rice, making sure it sits mostly under the liquid.
- Cover and cook on low for 1 more hour until the rice is tender and has absorbed most of the sauce.
- Serve hot, topped with the sliced green onions.
Notes
If the rice looks a little firm after the final hour, add 2 tablespoons of warm broth and let it sit covered for 10 minutes. Leftovers reheat well with a splash of water to loosen the rice. Skip the green onions if you prefer a milder finish, or swap them for a light sprinkle of sesame seeds.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife