INGREDIENTS <br />⅓ cup honey <br />¼ cup low-sodium soy sauce <br />4 cloves garlic, minced <br />1 tablespoon ginger, minced <br />½ teaspoon red pepper flakes <br />½ teaspoon black pepper <br />4 large chicken breasts, skin on, cut in half <br />2 cups baby carrots <br />1 red bell pepper, thinly sliced <br />2 cups broccoli florets <br />Salt, to taste <br />PREPARATION <br />1. In a medium bowl, mix together the soy sauce, honey, garlic, ginger, red pepper, and black pepper. <br />2. Place the chicken breasts directly on the bottom of the slow cooker, sprinkle with a bit of salt, and pour on the honey sauce. <br />3. Cook the chicken for 1½ hours on high. <br />4. Toss in the carrots, broccoli, and bell peppers. Using tongs, mix the chicken and veggies around the slow cooker so that everything is mixed and coated with the honey sauce. <br />5. Cook on high for and 1½ hours. <br />6. Remove the chicken from the slow cooker and place, skin-side up, on a parchment-lined baking sheet. <br />7. Broil for 2-3 minutes, until the skin is golden and crispy. <br />8. Serve on plates with the veggies, chicken, and a spoonful of the leftover honey sauce. <br />9. Enjoy!
