Crock Pot Chicken With Carrots

This Crock Pot Chicken with Carrots is a tender and sweet-savory recipe, which uses bone-in chicken thighs and honey-balsamic glaze. It’s the perfect comfort food recipe, ready in about 8 hours and 10 minutes.

Crock Pot Chicken With Carrots Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 pound carrots
• 2 tablespoons butter
• ¼ cup balsamic vinegar
• ¼ cup honey
• ½ teaspoon sea salt
• ½ teaspoon dried cilantro
• 1 teaspoon jarred minced garlic
• A pinch of red pepper flakes

How To Make Crock Pot Chicken With Carrots

1. Brown the chicken: Melt butter in a skillet or multi-cooker over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden brown. Flip and cook another 2-3 minutes.
2. Prepare carrots: Wash and peel carrots; leave them whole for cooking.
3. Make the glaze: In a small bowl, whisk together balsamic vinegar, honey, sea salt, dried cilantro, garlic, and red pepper flakes.
4. Layer ingredients in crock pot: Place seared chicken and carrots in the slow cooker. Pour the balsamic mixture over the top.
5. Cook until tender: Cover and cook on high for 3-4 hours or low for 6-8 hours, until chicken is cooked through and carrots are tender.

Recipe Tips

• Can I use boneless chicken thighs? Yes, but reduce cooking time slightly to prevent them from drying out.
• Can I add potatoes or other vegetables? Yes, baby potatoes or parsnips work well alongside the carrots.
• How do I make the glaze thicker? Simmer extra sauce on the stovetop until reduced before serving.
• Can I skip browning the chicken? Browning adds flavor and better texture but can be skipped if you’re short on time.

What To Serve With Crock Pot Chicken and Carrots

This dish pairs well with simple sides:

• Mashed potatoes or cauliflower mash
• Buttered egg noodles
• Steamed green beans or peas
• A simple dinner roll or crusty bread

How To Store Crock Pot Chicken With Carrots

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Place cooled portions in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

Crock Pot Chicken With Carrots Nutrition Facts

• Calories: 492 kcal
• Carbohydrates: 31 g
• Protein: 24 g
• Fat: 29 g
• Sodium: 534 mg
• Sugar: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe without honey?
Yes, substitute maple syrup or brown sugar for a similar sweetness.

Do I need to peel the carrots?
Peeling is optional, but recommended if the carrots are large or have thick skins.

Can I cook this recipe on high the whole time?
Yes, 3-4 hours on high works well; for best tenderness, cook on low for 6-8 hours.

Try More Recipes:

• Crock Pot Chicken With Asparagus
• Crock Pot Chicken Vindaloo
• Crock Pot Chicken Teriyaki With Broccoli