Keto-Friendly Slow Cooker Honey Garlic Chicken with Green Beans

close up overhead shot of crockpot asian chicken keto recipe

5 from 1 vote

Keto-Friendly Slow Cooker Honey Garlic Chicken with Green Beans

This easy keto slow cooker honey garlic chicken and green beans recipe is the perfect low-carb dinner for busy nights! Juicy chicken tenders, tender green beans, and a sweet and savory sauce come together with just a few simple ingredients.

Prep Time10

Cook Time6

Course: Dinner, keto dinner, lunch, Main Course

Cuisine: American, Asian-Inspired, casual

Servings:

Calories: 174kcal

Author: Kasey Trenum

Ingredients

1 lb chicken tenders
1 lb frozen green beans (a 12 oz bag also works)
1/2 cup chicken broth
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons apple cider vinegar or white wine vinegar
2 tablespoons honey or sugar-free sweetener
1 1/2 teaspoons dried ginger
1 tablespoon minced garlic
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Optional:

1/2 teaspoon red pepper flakes
2 tablespoons cornstarch or 1/4 tsp Xanthan Gum
2 tablespoons water

Instructions

Place the chicken tenders in the bottom of the crockpot.
In a small bowl, whisk together the chicken broth, soy sauce, sesame oil, apple cider vinegar or white wine vinegar, low-carb honey or sweetener, dried ginger, minced garlic, onion powder, black pepper, and red pepper flakes. Pour the mixture over the chicken.
Cover the crockpot and cook 5 hours on LOW or 2.5 hours on HIGH. (set a timer)
Once the timer goes off, add the frozen green beans to the crockpot. Give everything a gentle stir to coat the green beans in the sauce.
Cover again and continue cooking: 1 more hour on LOW or 30 more minutes on HIGH, until the chicken is fully cooked and the green beans are tender.
(Optional) If you’d like a thicker sauce, you have two options:
Whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to make a quick slurry and stir it into the crockpot.
Or, for a low-carb option, lightly sprinkle 1/4 teaspoon of xanthan gum over the sauce while whisking. Cover and cook for another 15–30 minutes, until the sauce thickens to your liking.
With the addition of 1/2 teaspoon of red pepper flakes, this dish will have a noticeable spicy kick. The heat from the red pepper flakes will balance nicely with the savory and slightly sweet flavors of the soy sauce, honey or sweetener, and sesame oil. If you prefer a milder dish, you can reduce the amount of red pepper flakes to 1/4 teaspoon or omit them entirely.
Serve the chicken and green beans hot, garnished with sesame seeds and sliced green onions if you'd like. Enjoy! 😊

Notes

Notes:

I used ButcherBox organic chicken, Wholesome Yum Sugar-Free Honey Substitute, and Xanthan Gum to keep this recipe low-carb and easy. These are staples in my kitchen!
If you prefer a milder flavor, you can leave out the red pepper flakes.
You can use chicken thighs or chicken breasts instead of tenders if you prefer.
To keep it keto, use a low-carb honey substitute. If you’re not following a low-carb diet, you can swap in regular honey.
If you want to use fresh green beans, add them at the beginning of the cook time with the chicken and sauce, and cook for the full time alongside the chicken.
If using canned green beans, stir them in during the last 15–20 minutes of cooking, just to heat through.
This recipe can also be prepped ahead as a freezer meal! (See blog post for full freezer instructions.)

Nutrition