Preparation

Step 1 out of 8

In a medium microwave-safe bowl, toss together potatoes, carrots and canola oil.

Step 2 out of 8

Microwave on high for 7 to 9 minutes, until somewhat tender (about half-cooked—they will continue cooking in the slow cooker).

Step 3 out of 8

Add chicken breasts to a 4 to 6 quart slow cooker and top with potatoes and carrots. Season with salt and pepper.

Step 4 out of 8

In a medium bowl, stir together tomato paste, vinegar, honey, garlic, soy sauce, chicken broth and corn starch.

Step 5 out of 8

Pour half of the mixture over chicken and vegetables in the slow cooker. Keep the other half in the fridge.

Step 6 out of 8

Cover slow cooker and cook for three hours on high (or about six hours on low).

Step 7 out of 8

Add broccoli and snap peas to the slow cooker (don’t stir—they will steam), cover and cook for another 30 to 45 minutes until tender-crisp and chicken is cooked through.

Step 8 out of 8

Meanwhile, pour remaining sauce into a small pot and cook over medium heat, whisking often, until thickened. Serve chicken and vegetables with extra sauce.