Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red onion, sliced
  • 1 cup (approximately 225g) cherry tomatoes, halved
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Cut the chicken into bite-sized pieces. Season with salt and pepper.
  2. In a large bowl, whisk together the honey, soy sauce, rice vinegar, olive oil, garlic, ginger, and red pepper flakes (if using).
  3. Add the chicken to the marinade and toss to coat thoroughly.
  4. Place the chopped bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes in the bottom of the slow cooker.
  5. Spread the marinated chicken evenly over the vegetables.
  6. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and the vegetables are tender.
  7. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  8. Garnish with fresh parsley before serving.