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Slow Cooker Brown Sugar Soy Chicken and Veggies

Looking for an easy slow cooker dinner that’s packed with flavor and practically cooks itself? This Slow Cooker Brown Sugar Soy Chicken and Veggies is the perfect comfort food meal for busy weeknights. Tender chicken breasts are slow cooked with potatoes, carrots, and green beans in a sweet and savory brown sugar soy sauce that caramelizes beautifully as it cooks.

Everything cooks together in one crockpot, making cleanup just as easy as dinner. The chicken turns incredibly tender while the vegetables soak up the rich sauce, creating a hearty family meal everyone will love.

Whether you’re feeding a hungry family or meal prepping for the week, this easy crockpot chicken recipe is one you’ll find yourself making again and again.

Why You’ll Love This Recipe

• Easy one-pot meal
• Perfect for busy weeknights
• Sweet and savory homemade sauce
• Minimal prep work
• Family-friendly recipe
• Great for leftovers

Ingredients

• 4 boneless, skinless chicken breasts
• 1½ pounds baby potatoes or Yukon Gold potatoes, cut into 1-inch cubes
• 4 large carrots, peeled and cut into 2-inch pieces
• 3 cups frozen green beans
• ¾ cup low-sodium soy sauce
• ½ cup light brown sugar, packed
• 2 tablespoons ketchup
• 4 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic salt
• ½ teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Chopped green onions (optional, for garnish)
• Sesame seeds (optional)

Instructions

1. Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
2. Place the cubed potatoes and carrots in the bottom of the slow cooker.
3. Lay the chicken breasts on top of the vegetables.
4. Sprinkle the garlic powder, onion powder, Italian seasoning, garlic salt, and black pepper evenly over the chicken.
5. In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, and minced garlic until the brown sugar has mostly dissolved.
6. Pour the sauce evenly over the chicken and vegetables.
7. Cover and cook on LOW for 6 to 7 hours or HIGH for 3½ to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
8. About 30 minutes before serving, stir in the frozen green beans.
9. In a small bowl, whisk together the cornstarch and cold water to make a slurry.
10. Stir the slurry into the slow cooker, cover again, and cook for another 20 to 30 minutes until the sauce thickens.
11. Spoon the sauce over the chicken and vegetables before serving.
12. Garnish with chopped green onions and sesame seeds, if desired.

Tips for the Best Slow Cooker Chicken

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• Low-sodium soy sauce helps keep the dish from becoming too salty.
• Add the frozen green beans near the end of cooking so they stay bright green and tender-crisp.
• If your sauce thickens more than you’d like, stir in a few tablespoons of chicken broth before serving.
• For even more flavor, marinate the chicken in the soy sauce mixture for 30 minutes before adding it to the slow cooker.

Variations

Add More Vegetables

Try adding mushrooms, broccoli florets (during the last 30 minutes), bell peppers, or snap peas.

Make It Spicy

Add ½ teaspoon crushed red pepper flakes or a drizzle of sriracha to the sauce.

Use Chicken Thighs

Boneless, skinless chicken thighs become incredibly tender and work just as well in this recipe.

Serve Over Rice

Skip the potatoes and serve the shredded chicken and vegetables over steamed white rice, jasmine rice, or brown rice.

What to Serve with Brown Sugar Soy Chicken

This hearty meal pairs well with:

• Dinner rolls
• Steamed rice
• Buttered noodles
• Roasted broccoli
• Side salad
• Asian cucumber salad
• Homemade biscuits

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave until warmed through.

Freeze leftovers in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen chicken?

For food safety, it’s best to thaw chicken completely before placing it in the slow cooker.

Can I use fresh green beans?

Yes! Fresh green beans work wonderfully. Add them during the last hour of cooking so they don’t become overly soft.

Can I make this ahead of time?

Absolutely. Assemble everything except the green beans and cornstarch slurry the night before. Refrigerate the slow cooker insert (if your manufacturer allows), then place it in the slow cooker and begin cooking the next day.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F and shred easily with a fork.

Recipe Details

Prep Time: 15 minutes

Cook Time: 6 hours 30 minutes

Total Time: 6 hours 45 minutes

Servings: 6

Yield: 1 slow cooker meal

Jennie’s Thoughts

This Slow Cooker Brown Sugar Soy Chicken and Veggies is one of those dependable dinners you’ll want to keep in your weekly meal rotation. The sweet and savory sauce coats every bite of tender chicken, potatoes, carrots, and green beans, creating a comforting meal with very little effort.

Simply let your slow cooker do the work while you go about your day, then come home to a warm, flavorful dinner that’s ready to enjoy.