I love dinners that feel thoughtful without needing a lot of hands-on time. This two-serving honey chicken with vegetables does exactly that: a comforting, lightly sweet glaze and a mix of tender root veg and bright broccoli, all finished in the slow cooker. It’s forgiving, healthy, and the kind of meal you can set in the morning and forget until dinner.

It’s balanced for two — protein, a starchy vegetable option, and green veg — and it keeps well for lunches. The glaze is simple: honey, balsamic, a touch of tomato paste for depth, and warming spices. Little effort, big payoff.

Below I’ll walk you through the ingredients, the exact process step-by-step, sensible swaps if you want to make it vegan or vegetarian, common mistakes to avoid, and practical storage and reheating tips so leftovers taste just as good.

Ingredient Notes

Boneless and skinless chicken breasts (optional thighs; about 6 to 8 ounces) — the main protein; breasts cook lean and clean, thighs give a bit more richness if you prefer.
1/2 cup baby carrots — small sweet carrots that hold shape in the slow cooker and add color and natural sweetness.
1/2 cup sweet potatoes, cubed (optional russet potatoes) — sweet potato adds creaminess and fiber; russet will give a more neutral, fluffy texture.
2 tablespoons honey (raw preferred) — the primary sweetener and glaze base; raw honey gives the most floral depth.
2 tablespoons balsamic vinegar — balances the honey with acidity and adds a slight tangy richness.
3 teaspoons tomato paste — deepens the flavor of the glaze and adds umami without changing texture.
1/4 teaspoon ground black pepper — builds gentle heat and rounds the overall flavor.
1/4 teaspoon kosher salt — seasons the entire dish; kosher salt is easy to measure for even seasoning.
1 garlic clove, minced — bright aromatics that lift the glaze.
1/8 teaspoon ground ginger — a warm undertone that pairs well with honey and balsamic.
Pinch red pepper flakes — optional spark; adds a hint of warmth without overpowering the honey.
1/2 cup broccoli, chopped — added late for a fresh green crunch and color contrast.

Cooking (Healthy Honey Chicken and Vegetables): The Process

Place the chicken (breast or optional thighs, about 6–8 oz) in a 2- or 3-quart slow cooker. Add the baby carrots and the cubed sweet potato (or cubed russet potato) around the chicken.
In a small bowl, whisk together the honey, balsamic vinegar, tomato paste, ground black pepper, kosher salt, minced garlic, ground ginger, and red pepper flakes until the mixture is smooth.
Pour the glaze evenly over the chicken and vegetables, using a spoon to coat the chicken and vegetables with the mixture.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
About 30 minutes before the end of the cook time, add the chopped broccoli to the slow cooker, stir gently to combine, cover, and continue cooking until the broccoli is tender.
When finished, transfer the chicken and vegetables to plates or a serving dish and spoon any glaze remaining in the slow cooker over the top. Serve hot.

Why You’ll Keep Making It

This recipe earns a permanent spot on weeknight rotation because it’s low-effort and high-return. A handful of pantry staples transforms simple chicken and vegetables into a glaze-driven dish with balanced sweet, tangy, and savory notes. The slow cooker develops flavor gently, so the chicken stays tender and the vegetables break down just enough to be comforting without turning to mush.

Portion size is built for two, which means less waste and straightforward meal planning. It’s forgiving — if you’re running late, the LOW setting holds it perfectly. And the glaze leftovers double as a quick salad dressing or stir into rice for another meal.

Vegan & Vegetarian Swaps

Tofu or Tempeh in place of chicken — use firm tofu pressed and cut into thick slabs, or sliced tempeh; add them in step 1 and watch timing: cook on LOW for 3–4 hours or HIGH for 1.5–2 hours to avoid over-softening.
Vegetables-forward option — double the sweet potato and add extra carrots and cauliflower. The glaze works beautifully with roasted or slow-cooked veggies.
Maple syrup instead of honey — if strictly vegan, swap the honey for equal maple syrup. Flavor shifts slightly but keeps the same sticky-sweet quality.

Recommended Tools

2- or 3-quart slow cooker — the recipe is sized for this capacity so margins aren’t wasted and flavors concentrate correctly.
Small mixing bowl and whisk — for emulsifying the glaze so it coats evenly.
Spoon or spatula — to spread the glaze and gently fold in the broccoli late in cooking.
Sharp knife and cutting board — for uniform cubing of the sweet potato and chopping broccoli so everything cooks evenly.

Mistakes Even Pros Make

Here are pitfalls I see often, and how to avoid them.

Adding broccoli too early — it will overcook and turn mushy. Follow the timing and add it with about 30 minutes left.
Using a slow cooker that’s too large — if it’s oversized, liquids evaporate differently and the glaze won’t concentrate. Stick to 2–3 quarts for this recipe.
Skipping the spooning step — pouring the glaze and not spreading it means uneven flavor. Take the extra 30 seconds to coat chicken and veg.
Over-salting — the recipe calls for 1/4 tsp kosher salt; taste the glaze if you’re unsure and remember the residual concentration increases as it cooks down.

Seasonal Adaptations

This dish is flexible with seasonal produce. Early spring, swap sweet potato for baby new potatoes and add a squeeze of lemon just before serving to brighten things. Summer benefits from tossing in halved cherry tomatoes at the end (they’ll soften but keep a fresh burst). In fall and winter, keep the sweet potato and add a small dice of parsnip or turnip for earthy depth.

Herb finishes change seasonality, too: a sprinkle of chopped basil or parsley in warm months, or a scattering of chopped rosemary in colder months to complement the balsamic and honey.

If You’re Curious

Want to tweak texture or intensity? A few optional adjustments can change the final dish without breaking the recipe. For a thicker, stickier glaze, remove the chicken and vegetables when done and reduce the cooking liquid on the stovetop for a few minutes until slightly syrupy, then pour back over. If you prefer a punchier tang, stir in an extra teaspoon of balsamic at the end.

If you’re watching sodium, reduce the kosher salt by half and add a squeeze of citrus at the table to brighten the flavors without extra salt.

How to Store & Reheat

Cool leftover chicken and vegetables to room temperature within two hours, then transfer to an airtight container. Refrigerate for up to 3–4 days. For longer storage, freeze in a shallow, freezer-safe container for up to 2 months — label and flatten for even freezing.

To reheat, thaw overnight if frozen. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to loosen the glaze, or microwave in 30-second intervals stirring in between to maintain even temperature. If you reduced the glaze separately, warm it and spoon a little over the reheated dish to refresh the shine and flavor.

Common Qs About Healthy Honey Chicken and Vegetables

Can I use frozen vegetables? Yes. Add them at the point the recipe calls for fresh broccoli; timing may be shorter depending on the vegetable. Be mindful that frozen veg releases more water, which can thin the glaze slightly.

Can I double the recipe? You can, but use a larger slow cooker and adjust timing. A doubled batch may take longer to reach safe temperatures and the glaze will be more diluted unless you slightly increase honey and tomato paste.

Is the glaze sweet or savory? Both. Honey is the sweet anchor; balsamic and tomato paste add tang and umami. The result is balanced rather than cloying.

Can I brown the chicken first? Yes, if you want deeper color and a slightly richer flavor. Brown in a skillet for 1–2 minutes per side before adding to the slow cooker, then proceed as written.

Serve & Enjoy

Serve the chicken and vegetables hot with a spoonful of glaze over the top. Simple sides that pair well: a small scoop of steamed rice, a wedge of crusty bread, or a light grain salad. Garnish with a sprinkle of fresh herbs or an extra grind of black pepper if you like.

This meal is about ease and good flavor. It’s one of those recipes you’ll return to when you want something reliable, nutritious, and satisfying without fuss. Enjoy — and if you try a swap, let it be small so you keep that perfect balance of sweet, tangy, and savory.

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Two Serving Healthy Honey Chicken and Vegetables

Slow-cooker honey-balsamic chicken with carrots, potatoes, and broccoli — an easy, healthy meal for two.

Prep Time15

Cook Time3

Total Time3 15

Servings: 2 servings

Ingredients

1 boneless and skinless chicken breastsoptional thighs about 6 to 8 ounces
1/2 cupbaby carrots
1/2 cupsweet potatoescubed optional russet potatoes
2 tablespoonshoneyraw preferred
2 tablespoonsbalsamic vinegar
3 teaspoonstomato paste
1/4 teaspoonground black pepper
1/4 teaspoonkosher salt
1 garlic cloveminced
1/8 teaspoonground ginger
pinch red pepper flakes
1/2 cupbroccolichopped

Instructions

Place the chicken (breast or optional thighs, about 6–8 oz) in a 2- or 3-quart slow cooker. Add the baby carrots and the cubed sweet potato (or cubed russet potato) around the chicken.
In a small bowl, whisk together the honey, balsamic vinegar, tomato paste, ground black pepper, kosher salt, minced garlic, ground ginger, and red pepper flakes until the mixture is smooth.
Pour the glaze evenly over the chicken and vegetables, using a spoon to coat the chicken and vegetables with the mixture.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
About 30 minutes before the end of the cook time, add the chopped broccoli to the slow cooker, stir gently to combine, cover, and continue cooking until the broccoli is tender.
When finished, transfer the chicken and vegetables to plates or a serving dish and spoon any glaze remaining in the slow cooker over the top. Serve hot.

Equipment

Slow Cooker
Small Bowl
Spoon

Notes

1. Place the chicken (breast or optional thighs, about 6–8 oz) in a 2- or 3-quart slow cooker. Add the baby carrots and the cubed sweet potato (or cubed russet potato) around the chicken.