The slow cooker is a time saver when you have kids with different after-school activities. But the most important thing is it simmers the vegetables, locking in as many nutrients as possible. This crockpot honey chicken & green beans is one of my kids’ favorites. Green beans are one of those vegetables that are hard to get into kids’ mouths. But having them coated with the honey sauce makes them more flavorful.
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Nutritional value of green beans
One cup of green beans contains one-third of our recommended daily intake of folates and vitamins. These are essential for overall health. They are also rich in soluble fiber, promoting healthy digestive and cardiovascular systems.
Green beans are also a good source of protein. Combining them with animal-sourced protein throughout the day will give you a total protein intake. Do not forget to add green beans to your diet if you are trying to lose weight. One cup of raw green beans contains only 31 calories, less than 4 grams of sugar, and zero fat.
The best way to cook green beans
Cooking destroys some of the nutritional value of vegetables and fruits. The first nutrient affected by high heat is vitamin C. Steaming is the best way to cook vegetables to keep as much of their nutrients as possible. Unless you make a soup or stew, try using as little water as possible when cooking vegetables to minimize the loss of nutrients.
When it comes to green beans, try to use the freshest you can get. Growing them is also an option since they are easy and prolific producers. Fresh green beans should be bright green and snap when you break them.
It is best to avoid overcooking green beans to maintain their flavor. Most people blanch them before adding them to a recipe, but I do not recommend that. Whether using a slow-cooker or a sauté pan, they taste better when they have a slight bite to them.
Green beans varieties
Green beans are either climbing vines or short bushes. Both varieties are easy to grow in the home garden. The difference is that climbing beans produce for an extended time, while bush beans produce a one-time load of beans.
We can also group green beans depending on their form. For example, we have string beans, snap beans, shelling beans, and yard-long beans. All these varieties are great, and your choice will solely depend on your preference.
How to make honey chicken and green beans?
For best results, use chicken thighs to keep their shape and moisture after cooking. Also, try to brow the sides before setting the slow cooker.
Mix the honey, soy sauce, pepper paste, dried basil, dried oregano, black pepper, and garlic in a bowl. Whisk well to get a homogenous sauce.
Place the chicken and carrots in the slow cooker, then pour the sauce over them. Cover it with the lid and set it on slow for six hours or high for three hours. Thirty minutes before the end of the cooking time, add in the green beans. If the sauce is too runny, thicken it using a cornstarch slurry.
Slow Cooker Honey Garlic Chicken & Green Beans
- 2 lbs chicken thighs
- 1 lb carrots, peeled
- 1 lb green beans, trimmed
Honey garlic sauce
- 1/3 cup honey
- 1/2 cup soy sauce
- 2 tbsp red pepper paste
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 4 garlic cloves, pressed
- 1/4 tsp black pepper
- Sesame seeds for garnish
- Make sure all ingredients are clean.
- In a skillet, saute the chicken thighs skin down first, in one tablespoon of cooking oil.
- Transfer the thighs into the slow cooker and add in the carrots.
Mix the sauce
- Whisk the honey, soy sauce, herbs, and black pepper in a small bowl,
- Pour the sauce over the chicken and carrots.
- Close the lid and set it to slow for six hours or high for three hours.
- Thirty minutes before the end of cooking, add in the green beans.
- If the sauce is too thin, make a slurry by mixing two tablespoons cornstarch with three tablespoons of water.
- Sprinkle sesame seeds and serve over mashed potatoes, pasta, or rice.