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Honey Garlic Chicken

Image of prepared Honey Garlic Chicken
  • prep time: 10 min
  • total time: 1 hr 40 min
  • serves: 8 people
  • calories: 265 1 serving

Making this Honey Garlic Chicken recipe couldn’t be easier. The entire meal- chicken, carrots, and potatoes- cooks in one pot, and all you have to do is stir together the sauce. And that addictively delicious savory-sweet sauce is the secret to this Honey Garlic Chicken. Equal parts sweet, salty, and full of garlicky goodness, it’s a flavor you won’t be able to resist, and complements the vegetables just as well as it does the meat. Using chicken thighs for this recipe will save you dollars at the grocery store and ensure that your Honey Garlic Chicken is juicy perfection the entire family will love. And you’ll be glad they do, because this simple recipe is ideal for meal prep and planning when you have a busy night ahead.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon crushed red pepper
  • 2 pounds boneless, skinless chicken thigh
  • 1 tablespoon olive oil
  • 1 pound baby-cut carrots
  • 1 pound baby red potatoes (cut in half if larger than 1 1/4 inches)
  • 1/4 cup Campbell's® FlavorUp! Rich Garlic & Herb Cooking Concentrate
  • 1/4 cup honey
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1/2 cup frozen peas, thawed

Instructions

  • Tips

    • To make in the slow cooker, omit the oil and water.  Layer the potatoes, carrots and chicken in a 6-quart slow cooker.  Mix the concentrate, honey, ketchup, flour and red pepper and pour over the chicken.  Cover and cook on HIGH for 4 to 5 hours or until chicken is done.

  • Step 1

    Stir the flour and red pepper in a shallow dish.  Coat the chicken with the flour mixture.  Heat the oil on a 5-quart Dutch oven over medium-high heat.  Add and cook the chicken in batches until browned.  Remove the chicken from the Dutch oven.

  • Step 2

    Add the carrots and potatoes to the Dutch oven.  Stir in the concentrate, honey, ketchup and water.  Return the chicken to the Dutch oven. 

  • Step 3

    Reduce the heat to low.  Cover and cook for 1 hour or until the chicken is done and the carrots and potatoes are tender.  Stir in the peas and cook until hot.

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Calories 265
Total Fat 7 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 101 mg
Sodium 875 mg
Total Carb 30 g
Dietary Fiber 3 g
Sugar 14 g
Protein 21 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 12 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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