Combine vegetables in a 16 quart slow cooker and season with salt and pepper to taste.
Season the chicken breasts with Italian seasoning, garlic powder, cayenne, salt, and pepper. Place the chicken breasts into the slow cooker with the vegetables.
In a medium bowl, combine soy sauce, honey, ketchup, olive oil, seasonings, salt, and pepper. Whisk until combined. Pour the mixture over the chicken and vegetables.
Cover and cook on high for 3-4 hours or low for 7-8 hours. Avoid opening the lid often, as this allows the steam to escape.
Optional: Transfer the chicken breasts to a baking dish and broil for 3-4 minutes to develop a brown color. You may return the chicken to the slow cooker and keep warm until ready to serve.
Notes
****DO NOT put the slow cooker insert in the oven. IT WILL crack. *****
Optional: To thicken the sauce, collect the liquid from the slow cooker and transfer to a sauce pan. Bring the sauce to a boil. To make a slurry, combine 3 Tablespoons of cornstarch with ½ cup of COLD water. Whisk the slurry together and add to the sauce. Stir well and cook until it thickens. Pour over the chicken and veggies in the slow cooker to keep warm until ready to eat!
Nutrition Information
Serving size: 3 - 4 persons
Recipe by Slow Cooker Society at https://slowcookersociety.com/slow-cooker-honey-garlic-chicken-vegetables/