Slow Cooker Honey Garlic Chicken and Veggies
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
Just because summer is quickly approaching in about two weeks does not mean that you need to put your crockpot in storage. Rain or shine, winter or summer, slow cookers are meant to be used 365 days of the year, and it comes in really handy when you move into a new home and you have no idea if the oven/gas range is working yet.
Seriously. We have been living in our new home for less than a week and I have yet to test out the stove. But my slow cooker never fails me, especially in this glorious one pot meal, packed with the most flavor-packed chicken thighs and three different kinds of veggies.
Now the recipe calls for bone-in, skin-on chicken thighs, which I highly recommend using if you decide to broil the chicken at the very end to help crisp up the skin. But this is a completely optional step so if you decide to skip this, it is best to use boneless, skinless chicken thighs (or boneless, skinless chicken breasts). You can’t go wrong either way!
Slow Cooker Honey Garlic Chicken and Veggies
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
Ingredients:
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby carrots
- 16 ounces green beans, trimmed
- 2 tablespoons chopped fresh parsley leaves
For the sauce
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Directions:
- In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
- Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
- OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
- Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Slow cookers are amazing! Looks scrumptious!
Making Tonight…10/22/15 Yum….its Cooking NOW
How did it turn out for you?
I can only give this one star, and that’s for the tenderness of the chicken. My husbands words were “It will be ok if you never make this again”. Wow! Not something I’m used to hearing about anything I cook. I concur. I did not like the sauce at all. The chicken was definitely ended but the overall flavor was sorely lacking. Sorry!
Same, for me. The oregano and basil aren’t good matches with the soy sauce.
sub bone in breast or quaters or just breast with some good homemade chx stock for flavor ( then no bones ) and instead of the basil and oregano use ginger and sesame oil it will work better with the soy and overal palate of flavors
My teenage boys raved about this recipe. Making it for the second time tonight.
The chicken was juicy and after broiling it for just 2 minutes ice and crispy. I took the juices and placed it in a saucepan along with 2TB cornstarch and it made a great glaze to put over the chicken and veggies.
Family voted for it to be made again. Thank you.
Just made this and omg, it’s good! I used skinless things with bones. I cooked on high for four hours without basting and added the veggies in during the last two hours. Came out tasty and the veggies still had bite to them. A++!
Just made this and omg, it’s good! I used skinless thighs with bones. I cooked on high for four hours without basting and added the veggies in during the last two hours. Came out tasty and the veggies still had bite to them. A++!
I am thinking about this recipe I’m starting cheerleading I’m eight years old my brother is a football player we have a very busy mom so we need a quick crockpot recipe but for tonight this might just work!
You are so thoughtful to do this to help your mom. She’s a lucky lady! Good luck with cheer!
The I hope your family appreciates what a thoughtful person you are, and how blessed they are to have you.
Basting? I don’t understand this part. This means I’d actually have to be home or available to do this. Can you tell me how to amend the recipe for a working mother? I own a crock pot because I’m not home to cook. Thank you
Some of my readers have commented here that they tried this without basting and still ended up with great results. 🙂
I’ve heard that you shouldn’t open the lid when cooking because of the heat lost. I think something like every time you open it you need to add another 30 minutes to the cook time. I wouldn’t risk it if it’s not necessary. Looking forward to trying this recipe out!
I’ve heard the same many times, but definitely not true. Use a thermometer and you’ll see the temp of the food will not drop by taking the lid off for a minute. After putting the lid back on, the small amount of air at the top will heat back up very quickly.
I made tonight using exact ingredients except I used skinless boneless thighs….baked covered for an hour at 350* then uncovered for 30 minutes….so darn good tender delicious keeper recipe…perfect….sorry it didn’t turn out for so many…picture is misleading for a crock pot recipe.
What did I do wrong. I have a lot of juice?? And it does not look like the picture.
I’m not entirely sure – did you follow the recipe exactly as written without any substitutions?
juices from the chicken, especially with skin on
Some excess fat from the skin is completely normal.
Can you put in frozen thighs or do they have to be defrosted?
I recommend defrosting.
Can I substitute the red potatoes with sweet potato?
Yes, absolutely.
Isn’t the skin kind of saggy? I can see how it might keep the breasts from drying out, but whenever I slow cook skin-on chicken, the skin is kind of gross and adds too much fat to the whole dish. But it looks good so I’ll try it out. Thanks!
I made this…and everyone loved it.
I did not use parsley or basil and added extra garlic. I placed my chicken down first then potatoes then carrots. I saved some of the sauce and added it when I pulled my chicken out. Everything was tender and chicken came off the bone with ease.
I can appreciate the textures of the finished product with this recipe. Chicken was sooo tender. Unfortunately though, the flavor was just not good. I made it … and threw it away 🙁
I saw someone else’s suggestion to use ginger and sesame oil instead of basil & oregano, that sounds like a better combination of ingredients to me. I’m a little scared, but I may take those substitutions and try this recipe again. – because who doesn’t love crock pot dinners?!
Just made this for the first time – it was delicious! Lovely rich flavor. Have now added it to my list of ‘go to’ recipes. My family prefers spicy to sweet so I decreased the honey to 1/3 cup and doubled the crushed red pepper flakes to 1/2 tsp. The chicken was very tender, it fell off the bone. I was out during while it was cooking so didn’t baste it at all until I added the green beans. Everyone loved it, there is sadly none left!
Bone in chicken is certainly the way to go! I often forget to use my slow cooker during the summer…thanks for the reminder that it can be used all year long!
Hi there! We’re you actually able to fit 8 pieces of chicken in the slowcooker?
Would it still be as juicy without the hourly basting? Thinking of setting it up on a work day to come home to a ready dinner 🙂
Yes, it should be fine, but I recommend basting for a little bit prior to serving.
Do you bast with the soy sauce mixture?
Yes, that’s exactly right.
Do you make more soy mixture
No, there is no need to make more. You are basting with the existing sauce.
I feel so accomplished! It came out perfect and delicious. Awesome recipe thank so much
I realize this is an older comment, but in case someone who just found this recipe is wondering…I made this two days ago with boneless, skinless chicken thighs and did not baste it even once, and it came out tender, juicy and delicious!
Did you change the cooking time? Or anything because that’s all I have is boneless chicken thighs…
Did you change the time or anything about it? I bought about 2lbs boneless skinless thighs mistakenly ….
Awesome, thanks! Just put this in the crockpot but with boneless, skinless thighs and was hoping it would be alright.
I set mine up before my 8 hour work day and it turned out great!
Slow cookers are great for summer in the south-less heat in the kitchen than the oven. I only see 4 thighs in the photo. Do you recommend placing them in a single layer?
There are actually 8 thighs total in the slow cooker here. A single layer is not necessary.
Hello; is there a way of layering the ingredients? vegetable at the bottom; chicken on top?
Thanks.
Jason, you can actually add all of the ingredients into the slow cooker without a specific order – layering is not needed unless you choose to do so.
This looks really delish and i know my family is going to love it. Thanks so much for the recipe 🙂
It looks amazing? But Is the hourly basting really necessary?
It is not ABSOLUTELY necessary but I highly recommend it to obtain as much flavor as you possibly can.
Wow this is great and ty for sharing your recipe, I am an owner of 3 crockpots in different sizes which were given to me as gifts so lol I had no idea how to go about using the crockpots. I normally cook dinners using my own pots and pans. THANKS,! I will give this a try.
Each crock pot usually comes with its own cook book, the smaller ones are great for dips, larger for family meals.Not all recipes convert well to slow cooking, as you are new to this method of cooking, search out recipes (such as this one) that are designed for slow cookers Best of luck.!
My understanding was that the lid should not be removed from the slow cooker until the end, as temperature would be altered. You are recommending basting hourly…one of the finest features of a slow cooker is set it and forget it. Would you please clarify?
Best wishes in your new home!
Elizabeth, it is fine to baste hourly, or less as needed.
looks great, chungah! you mentioned that we could also use chicken breasts instead; how many chicken breasts should replace 8 chicken thighs? thanks so much!
Depending on the size of the chicken, it would take roughly 2-3 thighs to equal 1 breast.
This looks so amazingly beautiful. Everything I have tried from your site has come out amazing and it always a crowd pleaser. I can’t wait to try this next week! Thanks for sharing.
So.. I think I need to buy a slow cooker. This looks so good!
Have you tried this recipe with chicken breasts instead of thighs? Just curious if it would still turn out the same (thinking it would be more of a shredded chicken?)
Chicken breasts should work just fine as you can easily adjust the cooking time as needed until the desired consistency/texture is reached.
Looks amazing! I can’t live without my slow-cooker.
Will all the food cook properly if layered and sectioned off like you have in the photo, or is that for presentation after cooking? Probably a newbie cooking question, but I’m curious.
Yes, it should cook just fine – that’s the beauty of slow cooking! 🙂
Hi there. I love following your recipes. I have noticed that many of your chicken ones call for bone in thighs with skin. For years I have been using boneless/skinless breasts for most of my recipes because they are lower in fat. Can I substitute them for your recipes that call for the thighs?
Yes, absolutely! I actually have recommendations about using boneless/skinless breasts for this particular recipe. You can read about it at the end of the post.
I do not have. Slow cooker/crock pot , what can I use . This looks so delicious
Thanks….again love and use every recipe you post.
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
I made this in a wok on the stove top today using the same measurements in the recipe and cooked covered on med/high for about 35 mins and then took the lid off and let it simmer on med for another 10 mins and it came out perfect. 🙂
Make the investment, and enter the world of slow cooking. The most recent cookers provide numerous programmable options. Sites such as this provide ideal recipes.
I made this in dutch oven 375 degrees for 2 hrs 45 min threw beans in for last 45 min. Awesome!!!!
I’ve been planning to make this for the last two days and it just never worked out. Today I was going to get up and throw it all in the crock pot before taking the kids to school and I failed again. At nap time I was going to start the crock pot on high and then I fell asleep. Four o’clock rolled around and I decided to chance it and do it on the stove top. It was….AMAZING!! This is probably my new favorite dinner recipe. The sauce came out rich and creamy and the flavor was awesome. Kind of sweet with a nice kick (I added extra red pepper flakes). So good!! Thank you for this recipe!!
if you want the chicken to have the beautiful browned color, follow the broil instructions after chicken is done. Or before cooked, ?
Susan, the chicken should be broiled at the very end.
ok,so. you cook the chicken in crock pot, put in oven on broil, then put back in crock pot.???
i never used a crock pot, but I am gonna go buy one now!:)
The chicken does not have to return to the slow cooker.
This looks great! I’m making it later. Thank you for sharing. Your recipes, and pics are always so inviting. The directions are easy to follow.
When I came across this recipe last weekend, it looked delicious, and I wanted to make it for that week’s meals. The general problem with slow cookers & chicken is that I’m at work too long to make it during the week (since chicken takes max 6 hours on low). Solution: make on the weekend. When I had the idea to make it, I simply didn’t have enough time to use the slow cooker (it would have been finished well after 10pm…). So I used a cast iron dutch oven and made it in the oven. I did it at 375 for a little over an hour and a half. (Oh wait, half way in, I bumped it up to 400) I stirred/basted twice during heat. It turned out great. It was very tasty, yet light. Everything had a nice, sweet flavor, without being too sweet. It was definitely a good almost-summer-meal. Thanks for the great recipe!
Get a programmable timer (like for Christmas lights, super cheap), plug the old slow cooker in and let it work. If you’re not leaving the ingredients out uncooked for more than an hour (or a bit more) on both sides of cooking,you’re OK. In fact, letting ingredients come to room temp before cooking is not a bad idea.
This looks wonderful! I can’t wait to try it. I use my crockpot all of the time for meat. Veggies usually turn out too soft for my taste. What is the texture of the vegetables in this recipe?
Lisa, the vegetables are tender.
Could this be prepped the night before? Just add the sauce in the morning and start the cooker? Thanks.
Yes, absolutely.
i have a chicken marinade that is similar to the sauce in this recipe. I think, instead of basting the chicken, I may make the sauce the night before and just marinate the chicken overnight. That shouldn’t be a problem, right, as long as it’s refrigerated?
Yes, absolutely.
Can you tell me how to adjust this recipe to make more for additional guests?
You can double the recipe as needed but cooking time may have to be extended as needed. As always, please use your best judgment.
I made this last week and it was fabulous! I used nine bone-in chicken thighs but removed the skin first. Some of the meat fell off into the veggie mixture, which was not a problem for us. I stirred all the veggies together rather than keeping them separate, and I cooked it on high for about 3 hours, then took off the lid, basted the chicken and stirred everything around, and set it on low for another hour or so.
We got three full meals for the two of us out of it, and there was so much of the veggie mixture left that I sliced a half-pound kielbasa and stirred it into the leftovers for yet another meal (with enough left for a lunch).
Thanks so much for this recipe! It’s definitely going into regular rotation here.
I made this tonight and followed the directions exactly with the exception of the basil and oregano. I used a teaspoon and a half of dried italian spices instead. The sauce was delicious and the flavor of the veggies were amazing. The chicken however did not get the flavor of the rest of the dish even though I basted every hour. I did cook it on high. Perhaps cooking it on low would have given the chicken more time to absorb the flavor? Either way just pouring additional juices from the crockpot on the chicken worked fine. Next time I will try to marinate the chicken in the sauce over night to see if that helps. Will make again. Thanks!
Do you have any recommendations to lower the sodium amount?
Staci, you can try to reduce the amount of soy sauce as needed.
Use low sodium soy sauce, I love Chinese food but all my dishes used to taste a bit more salty than I liked but after switching to low sodium soy sauce the problem is solved.
This looks amazing! I’m not a big fan of bone-in chicken (it just freaks me out). If I wanted to swap this with boneless chicken breast, would I need to alter the cook time?
Yes, you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.
I was going to ask this question too. How would the cooking time be adjusted? I am afraid of the chicken drying out. I was thinking of cooking everything on low for 4 hours and then throwing in the chicken for 3-4 hours. What do you think? Thanks!
That sounds like a great idea!
Hi, thank you for this recipe! It’s my first time using a slow cooker so I’m really excited to taste it! Since its my 1st time, I feel like the sauce isn’t enough to cover the top part of all of the ingredients, is this normal? Should I add water? Please excuse my lack of knowledge, slow cooking newbie here, thanks!
Water is not needed, but I highly recommend basting hourly as indicated in the recipe.
I made this with boneless chicken breasts since I didn’t have any thighs on hand. The breasts turned out somewhat dry even though they sat in the juices during the entire cooking process and I basted every hour. The flavoring was great however so I will try again with thighs.
Courtney, thank you for trying my recipe, but I really hope you get to try this again using chicken thighs!
@Courtney, I don`t care for thighs(too much fat) so I use breasts, I just put them in frozen, so they don`t dry out.
Do you have any suggestions for lowering the grams of sugar?
Beth, you can try reducing the amount of honey and/or ketchup.
Does anyone have any recommendations to sub for the carrots? I personally can’t eat cooked carrots, but at am a loss of what else to use (besides more potatoes). Broccoli? Any other smart ideas?
Bell peppers or even sweet potato would be great substitutions!
Looks delicious. Although, I wish you had a “print” button.
Sara, I actually do have a PRINT button. It’s pink and located in the recipe box – you can’t miss it!
This looks yummy. If making in the crock pot can you use frozen chicken or is it best to thaw out first? I’ve seen recipes where you can take the chicken out of the freezer and throw it into the crock pot and it comes out wonderful. Thank you.
Rita, unfortunately, I do not have much experience using frozen chicken in slow cooker recipes. Please use your best judgment.
Hi, Rita-
This is probably much too late, but I love using frozen chicken breasts in the crockpot. I prefer the texture of the finished product (less mushy) using frozen to fresh, and doesn’t take much longer. Best of luck!
Beth- Would you put it on high for 4 hours or low for 8 hours? I just put frozen chicken breasts in…
Going to start this tomorrow morning so it’s ready when we get home from work/school! Just curious how many chicken thighs I’ll need by weight instead of by number? They can vary so much in size. It is about 3 lbs? And could I cut this recipe in half an make it in a smaller cooker? I don’t mind leftovers, but there are only two of us so I’m just curious. Thanks!
Chicken thighs can range in size but for typical grocery store brands, 4 bone-in, skin-on thighs will weigh about 1-2 pounds.
I’m making this right now as I type. It’s been in the crockpot since 2; it’s now almost 6 and it’s just about done. I used bone-in chicken thighs, and they are so tender and juicy. One thing I did ahead of time was parboil the potatoes for a few minutes before I added them to the slow cooker. I always find potatoes take forever to cook in the slow cooker! I also left out the ketchup because I didn’t have any. The sauce is amazing – sweet and tangy, with a little heat in it!
Have you tried this with stew meat? I’m low on chicken nut hsve a tone of roasts and stew meats and this just sounds so good
I actually have not tried this with stew meat – it sounds like a great idea but I’m not entirely sure how it will turn out. Please use your best judgment.
I would reduce the cooking time to 6 hours on low, the things turned out pretty dry.
Great recipe though, I love the sauce.
Made this tonight and not only did the chicken turn out dry but a lot of the veggies were still hard. I basted every hour as directed. The flavors were wonderful though.
Rachel, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
So I must ask – did you follow the recipe exactly as written without any substitutions? How long did you cook this for? I can’t imagine the veggies not cooking through entirely within 8 hours, unless the veggies were cut into very large pieces!
Only substitution was boneless skinless breasts for the thighs. I did also start with the chicken partially frozen. I cooked it for about 6 hours on low and 40 minutes on high (in order to make sure the chicken was cooked). The chicken was very tender. Without adding any sauce the inside was dry but once I poured some sauce over it and used it as dip it was good. Most of the veggies were crunchy though. The few that were soft were a few smaller potatoes that stayed under the sauce the whole time. I used baby carrots, mini red skin potatoes halved (a few bigger ones quartered) and green beans fresh from my neighbor’s garden.
I recommend using fresh (unfrozen) chicken thighs in this recipe as chicken breasts can become dry. I also worry that the chicken breasts may have been overcooked and that the veggies were too large to begin with.
But again, thank you for trying my recipe! I really do hope you get to try this again without any substitutions and with a 5-star outcome! 🙂
Is there a difference between baby and mini red potatoes? I used a 16 oz. bag of baby carrots and weighed out 16 ozs. of the green beans so the only size difference I can imagine would be your recipe calling for baby red skin potatoes and I used mini red skin potatoes. I think I will try parboiling the veggies next time as another person suggested before I add them to the crock pot to see if that will help. I love your recipe, hope I get it right next time!
They should be more or less the same. I just recommend using small-sized potatoes to ensure they are completely cooked through.
Wow! Delicious! D#%$ delicious to be exact! Thank you so much for sharing!❤️
Hi There. Want to try this, but I am not a fan of Ketchup. I cant even look at it! Haha. Any recommended substitutes? Would tomatoe sauce do? Thank. Love your recipes. My kids love them too!!
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Made this for dinner tonight cooked on high for 4 hours then low for 1 hour and it was fall off the bone delicious. I only basted once, when I turned it to low.
I made this for dinner tonight. Had it on 5 hours on high as the morning got away from me and I only managed to get the slow cooker out at lunch time. The order in which I added the ingredients meant that basting wasn’t necessary as the chicken enjoyed a luxurious bath throughout the cooking process (layer of potatoes, chicken, sauce, rest of the potatoes, carrots, green beans). I doubled the potatoes and green beans, doubled the chilli flakes (we like it hot) and used skinless chicken thigh fillets, and the result was nothing short of amazing! Super easy recipe. Damn delicious. 🙂
I’ve got some chicken breasts and the rest of the ingredients readily available – will using boneless chicken breasts instead of bone-in thighs change anything about the cook time?
I actually have not tried this with chicken breasts myself so I can’t really say with certainty – it should be fine but as always, please use your best judgment to ensure that the chicken is completely cooked through.
I finally tried this recipe last night and it’s one of my new favorites! My house smelled heavenly when I got home yesterday and it still smelled like that delicious sauce mixture this morning. This will become a staple crock pot meal in my house. Thanks, Chungah!!
Planning to make this for dinner tonight and am wondering about dropping in some corn on the cob in place of the green beans. should I wait until half way to put the corn in? Any suggestions?
Elizabeth, my apologies for the delay in response – I just found this question in my spam box.
Corn on the cob sounds like a great substitution. They can be cooked on low heat for 4-5 hours or on high 2-2 1/2 hours, or until done.
I use your site all the time and love everything I’ve tried so far! (So does my husband;)) Thanks for the great recipes.
Sorry if I missed this somewhere, but do you know if this will freeze well? I have a 7 week old and you know how it goes…it’s always nice to have meals stock piled.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I had a question: I LOVE slow cookers. I love even more to freeze meals and throw them in the slow cooker once things get really busy around here! Do you think this would freeze easily if prepped, freeze, then defrost and place in crockpot?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I made this earlier this month and it was fantastic!! My grocery store doesn’t have red potatoes so I just chopped up russet potatoes instead, and I ended up cooking it for quite a lot longer than the recipe here says (this could be a wattage issue since I’m using my Crockpot in Japan), but I followed everything else to the letter and it was delicious!! The leftovers held up really well in my fridge too and made for a few extra lovely meals. Thanks so much for the recipe; I’ll definitely make it again!
If I don’t use green beans, what other green veggie do you recommend? I was thinking asparagus, but I figure it would turn to mush cooking that long. Broccoli?
Asparagus and/or broccoli can certainly be added but you may have to add them in closer to the end of cooking time.
Made this tonight. Very tasty. Next time, I will par cook the potatoes and maybe the baby carrots for a minute or two in the microwave. I like them just a little more tender than they were after 8 hours at low setting. This might cut the cooking time to about 5 hours. I could also see substituting the chicken thighs with beef stew meat. Also, about 1 hour before the end time I mixed about 2 tblsp. of corn starch in 1/4 cup of cold water and added it to the pot. Thickened up the gravy just right. Hardest part was skinning the chicken thighs. Yuck!
Do the potatoes and carrots get mushy cooking it on low For eight hours? I always seem to mess that part up and usually add those in later, closer to the end of the cooking time. I want to make this for dinner tonight.
Nope, they shouldn’t get mushy, but as always, you should do what is most comfortable for you so if you usually add them later on, I would recommend doing so.
Do you think the flavors would go well with some boneless pork ribs instead of chicken? Thanks!
I have not tried this myself but it sounds like a great substitution!
I threw this in the crock this morning with pork country style ribs before I saw your reply 🙂 It was fantastic! I think I would prefer it with pork than chicken. I also stirred some cornstarch into the sauce prior to serving to thicken. Great recipe!
Pork sounds delicious with this sauce mixture!
Do you think this recipe would work as a make ahead freezer meal?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Oh man. This is one the most satisfying, hearty, comfort-food-a-liscious things ever. I’ve tried a lot of crock pot recipes that end up being, like… “Well, I guess I see your point, but…” This one is heads and shoulders above. I’ll be making this again.
Looks delish! If making this in the oven, what would you suggest? I was thinking 400 degrees for 1 hr?
1 hour seems a bit too long – I would suggest 25-30 min and going from there.
Looks so good. Can you add dry onion soup mix?
That sounds like an amazing addition but without trying this myself, it is hard to say what the end result will be. Please use your best judgment.
My slow cooker can only turn high or low. Please advise me which heat should I turn? Thks
Steph, you can use either setting. The time frame for each is listed in the recipe.
I want to use boneless, skinless chicken breast, will this still work? I don’t like bone in chicken at all :/
Yes, you can substitute boneless, skinless chicken breasts.
Hi: this recipe looks fantastic, but the sodium pe serving was astronomical. Any thoughts on how to reduce the amount of sodium per serving?
You can try reducing the amount of soy sauce as needed.
Is there a faster way to cook this? I have about a 5-6 hour window not 8. Also, what do you think about asparagus instead of the green beans? Will they cook about the same if small in size?
Disregard the first questions, I didn’t see the high cook option. 🙂
Asparagus sounds like a great substitution but you may have to add that in later as it will turn into mush if cooked for too long.
I tried this a couple of weeks ago…it tasted great but I feel like everything turned a dark red and did not quite look as pretty as yours! did you add the green beans in at the beginning? I feel like mine got really shriveled up
Yes, I added the green beans at the start of cooking time but you can add them later on as you see fit to suit your preferences.
I’m wanting to try to freeze a couple slow cooker meals to just toss in and start cooking before I leave for work. Do you think this would freeze well? Wasn’t sure with all the vegetables.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
can I still broil them at the end if I used boneless skinless chicken breasts?
Yes, absolutely, but it may not be necessary. It’s really just based on personal preference.
Thank you so much for the recipe. So very yummy. I wanted to mention one of the concerns from many people is the hourly basting, I solved this by marinating the chicken in the sauce over night. I will take in all the flavors and for those of us who work all day…so moist and yummy. Thanks again for the recipe. Cant wait to try many more of yours.
Hi I am interested in making this recipe but my husband isn’t the biggest fan of ketchup. Do you recommend any substitutions?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
I made this for dinner tonight, and it is amazing…. I read the recipe wrong and added a bit more ketchup than it called for, and it doesn’t taste at all like ketchup – more of the honey flavor comes through
Wow, this is amazingly simple and sooo good! I made it with chicken breasts (flipping once halfway and stirring up the veggies a bit) and shredded them up a bit at the end. I actually made a gravy at the end by adding a tablespoon of corn starch/water and it was amazing! I’m making it again today with more red potatoes and doubling the sauce. Thank you – this is a keeper.
Looking at this…it does look delicious but how is it that the slow cooker produced the look on the chicken as it has either been cooked on the grill or in the over on broil… I have used my slower many times and it doesn’t give this look… is there a step that I have missed to give it that look
Yes, Tamara. If you take a look at the recipe, there is an optional step to broil.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
I altered this recipe & it was somewhat of a success. I made the sauce healthier by replacing ketchup with tomato paste & using coconut aminos instead of soy sauce. I also used a tad less honey than the recipe called for (& it was still plenty sweet). Oh & I doubled the garlic. The flavor of the sauce was delicious but bc I cooked it on high the chicken didn’t have time to really absorb the flavor (even though I did baste it hourly). I also used less carrots & green beans than the recipe called for bc it looked like too much in the pot for the small amount of sauce the recipe called for. Next time I’ll marinate the chicken in the sauce overnight & cook on low.
If you have a Ninja cooker you can brown the chicken and then slow cook it. Thank you for this excellent recipe!
I slow cooked some bone in chicken pieces using your sauce for supper and it was delicious. I had leftover veg to use up in the fridge, so I didn’t do the whole meal in the sauce, but next time!
My husband requested that I make it again before I even asked him how he was liking it!
I shredded the leftovers for a rice bowl tomorrow night. It was falling off the bone.
This is an amazing dish. I layered my chicken on the bottom and veggies on top. However getting the chicken out was interesting. How do you recommend layering everything? Hubby loved this meal!
Thank you for trying my recipe, Jennifer! You can layer everything as pictured here or how you see fit – it’s really up to you! 🙂
I haven’t tried this yet. Do you find that the chicken sticks to the bottom of the crock pot?
Thanks
Not at all 🙂
I was wondering if this recipe could be frozen after cooked and cooled? Thank you!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Tried this recipe and it was delicious! The only mistake I made was I halved the recipe, except(accidentally) for the sauce so when I came home to the crock pot the chicken had complete come off the bone and I had no chance to broil it. Next time I try it I will follow the recipe as is.
Some of the nutritional info for this dish seems way to high. 50 carbs!? 24 fats!? This makes the meal almost half of my daily weight watchers allotment. I just don’t see where all those points come from. It looks so healthy.
Hi Mark,
This is Jessica, the Dietitian who does the nutrition calculations for Damn Delicious. Thank you for your comment because it alerted me to the fact that a couple of ingredients had accidentally been omitted from the calculations! Please see the updated info. This recipe makes larger than average portion sizes so you could eat a smaller amount. Also, there are additional sugars (carbs) in the ketchup and honey in the sauce.
sounds great. got a good deal on legs and thighs, attached. do you think they will work, maybe 2 of those instead of just thighs? would you separate them or cook as they are, attached? thanks, love your recipes
Geri
Yes, absolutely. You can keep them separated or attached – it’s up to you!
I have chicken legs in the fridge. Would they be ok to use.
Yes, absolutely.
Can you substitute the ketchup with anything else?? Like just tomatoes? Ketchup had a lot of the extra ingredients I usually try to stray away from..
Morgan, there are many DIY ketchup recipes available online that can be used instead.
I made this last night with chicken breasts and I have no complaints about the texture of the food, but the taste seemed off to me. For some reason it was really ketchupy and I DO NOT like ketchup. I use it in other recipes though and don’t seem to have a problem, but once it came time to eat I had to smother my meal in BBQ sauce to cover the ketchupy flavor. Major bummer. 🙁
Pattie, if you are not a fan of ketchup, then I just don’t think this recipe was meant for you. Sorry!
This was really tasty but I’d definitely recommend 8 hours on low; after 4 hours on high, all but a few pieces of the chicken were temping high enough and the beans were tender-crisp, but the potatoes and carrots were raw and I’d cut them quite small (for example, I cut the baby carrots in thirds and they weren’t even those giant, thick ones). I followed the recipe exactly except I used boneless, skinless thighs, which, if anything, should cook faster. I left it a while longer hour and then finally gave up and finished it on the stove because we were hungry. 🙂 When I make it again, I’ll also try reducing the soy sauce; even using the low-sodium version, it was too salty for me. Thanks for the recipe!
Edible, but underwhelming, we thought.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
I made this for tonight’s dinner but the carrots, beans and potatoes turned into complete mush 🙁
Oh no – what a bummer! I hope you get to try this again with a more successful turnaround next time. It may be best to try using larger/thicker veggies, or the veggies can be added in at a later time.
Same as me. I guess I’ll try it again next time.
I tried this tonight for our dinner but the sauce became a lot maybe because the chicken has skin-on… I added more honey+soy sauce +ketchup when it’s almost done cooking because the taste is bland. Maybe chicken should not have skin-on?
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
So I must ask – did you follow the recipe exactly as written without any substitutions?
Hi, Made this recipe last night, was left with quit a bit of sauce, would there be any way to reduce it, or thicken it up some ? thankyou
Yes, absolutely. You can reduce it on the stovetop mixed in with a little bit of cornstarch.
I made this tonight and it ended up being extremely soupy. Is there supposed to be a lot of liquid at the end? It turned the carrots and potatoes pretty much brown and I had to use a slotted spoon to get it all out. I swear I followed the directions!
Yes, some excess liquid is completely normal, although you can definitely try to reduce it on the stovetop for a finished glaze.
Looks amazing! 77carbs. I’ll have to eat something else while the fam eats this. Darn it.
I have read every comment. I will be trying this with the thighs as recommended but nowhere did I see a comment about their crockpot getting too hot on low. I love my old crockpot of 40 yrs because the crock itself is heavier but it is too small bc it is round. My newer, oval shaped one of 3 yrs only has low, high, keep warm. I find that my low is almost the same as my high on the old crockpot. Several of my friends also agreed that their crockpots get very hot on low & seem to cook quicker which makes it hard when I work & 8 hrs is too long. Anyone else have this concern. I sometimes had my wonderful retired neighbor come over at noon & turn it on! Sorry for the lengthy comment. I can’t wait to try this exactly as recommended.
Omg this was delicious. I made it for my family and everyone loved it! This will definitely be added into our circle of dishes. Thank you for an easy and scrumptious dinner.
I want to substitute asparagus for green beans, what time should I add the asparagus to cook so that it doesn’t get over cooked and mushy?
I recommend adding the asparagus about 10-15 minutes before serving.
I am having trouble finding tamarind for sauce. If I use soy do I use less?
*tamari
Dawna, I am confused with your question as the recipe calls for 1/2 cup reduced sodium soy sauce, not tamari.
made this today and it was wonderful. did add more garlic as I love garlic, it was great. Will try with ribs next time as that sounds good too. thanks for the wonderful recipe
Geri
What if we took the option to brown the chicken before cooking it in the crockpot instead of a broil at the end? Would it ruin the end result? Or, is there an advantage to broil over browning? (Sorry, beginner.)
I recommend broiling the chicken at the very end to really let the skin crisp up. The crispness may lose out over time if browned before. But as always, please do what works best for you.
I was so excited to try this recipe for weeks! But I am so disappointed with how it turned out. I really think the recommended 7 hours on low was too much time. I followed the recipe exactly, but was not impressed. The sauce didn’t taste great to me and it really just looked like brown mush by the end.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Would parsnips be a good sub for the potatoes??
Yes, absolutely!
I made this tonight and it was great! I made the following changes:
1. Used boneless, skinless chicken breast, sliced into thin cutlets.
2. Omitted the ketchup.
3. Added 1/4 of a white onion, sliced.
4. Omitted the green beans (simply because I wasn’t home to add them during the last hour of cooking)
I cooked on high for two hours, then checked the potatoes and carrots, which were fork tender at that point. I removed them, added 1/4 C cold water + 1 T cornstarch to the broth and cooked on low for another two hours, at which time the chicken was cooked through as well.
It was flavorful and tender!
Probably a really stupid question, but here it is: if I add the entire sauce mixture to the crock pot, what do I use to baste with? Am I just basting with the existing juices in the crock or setting some aside to use for that?
Not a stupid question at all! Yes, you are basting with the existing juices that are already in the slow cooker.
I just wrote down all of the necessary ingredients to buy at the store to make this delicious-sounding recipe! I came across your recipe on Pinterest and I am super excited to make this dish! I love the crockpot! Who doesnt?
Please check out my blog as I am hoping to make it as big as yours one day 🙂 Great job!
http://www.foodsfitnessfabyou.com
Made the Honey Garlic Chicken and Veggies today. Used skinless, bone in chicken thighs, with lots of potatoes and carrots. Cooked on high for 5 1/2 hours. It was Delicious!!! Thank.you.
This was really good!!!! I followed the recipe exactly, using bone-in chicken thighs with skin. The only thing I had a small problem with was after 4 hours on high, the chicken was fall-off-the-bone tender but the veggies were not yet as soft as I like them. I removed the chicken, and placed the veggies plus the liquid into a saucepan and simmered this on the stove for about 20 minutes and it was much better. At the end I also added a T of cornstarch mixed with a T of water to the liquid to thicken it a bit. Broiling the chicken for a few minutes made a huge difference in appearance, taste, and texture, so I would not omit that step! I loved this meal, and my boyfriend absolutely INHALED it!! Will make again – soon.
Made this last night – I’m like one of your other followers in that I usually forget and then don’t have time to cook things in the slow cooker – so I cooked this in a large pan on the stove. I used the same proportions and ingredients (I used canned carrots and green beans) and boiled the potatoes separately till they were soft then added them to the rest of the ingredients so they could soak up the sauce. I just cooked it covered on med/high heat for 35 minutes and then uncovered for another 10. Then I removed the thighs and broiled them in the oven for 3 minutes. It turned out perfect and delicious! Chicken was tender with a crispy skin and the vegetables were really good as well. Nice blend of flavors and really easy!
I’m heading to the grocery tonight and get what I need, I’ll try this one for tomorrow. Thanks for the recipe.
We love this recipe! We shared it in our 25 Delicious Crockpot Meals for Busy Families roundup on The Shopping Mama!! http://www.theshoppingmama.com/2015/10/25-delicious-crockpot-meals-for-busy-families/
YUM!!
I personally cooked this recipe on high for 4 hours and the potatoes were not cooked all the way through. I did use regular red potatoes and diced them. Maybe my pieces were too big??? I just ended up pour the rest of the broth and potatoes into a pan and boiled it. Flavors were amazing. Next time, I will definitely use baby potatoes or cut my other ones smaller. I also find that most of time when cooking in the slow cooker, potatoes do better with 6-8hr low cook. Broiling the chicken was perfection for the skin only needed about 5 mins! I will make this again.
Yes, the potatoes may have been too large. I recommend dicing them even smaller for next time.
Dang…..not something you can leave on and go to work with stirring every hour. Big disappointment EVER for your fabulous recipes. I’ll have to reconfigure this for the oven. Still love you though!
Baste it or don’t. It’s the recommendation, not required. You can “fix it and forget it”, it certainly won’t Ruin it. Just might not be as good as it might have been, then again it might not be a big enough difference to matter to you.
Would frozen green beans be alright to use with this recipe? That’s all I have on hand! Would you recommend maybe putting them in an hour before time is up? Thanks in advance!
Unfortunately, I have not had much experience using frozen green beans. Please use your best judgment.
thank you
I am not sure what I did wrong but this recipe came out just awful. I added the ingredients but there was not near enough liquid to cook the chicken and potatoes. I tried to baste it but there wasn’t enough liquid to get in my spoon. After awhile I ended up having to add some chicken broth because the chicken breasts were drying out. In the end, it tasted terrible and my husband and I couldn’t even eat it.
It seems like something went terribly wrong, especially if there was not enough liquid. There should have been plenty to go around for easy basting (as seen in the pictures) but if there was no sauce, then I’m not surprised that this did not come out very well!
Did you follow the recipe exactly as written without any substitutions or alterations?
Any way you can omit the soy sauce? Even low sodium adds a ton of sodium to the dish. Also, has anyone tried this with chicken breasts that have less fat?
Unfortunately, the soy sauce is a key ingredient in this recipe so I do not recommend omitting.
I notice that so many comments ask the same questions over and over and I must commend you on your patience and politeness in answering. Many of the answers to questions are in the directions… people might not be reading the recipe in it’s entirety, and/or they do not read the reader comments. I always read the comments because I can see what problems are arising, pick up tips, and adjust the recipe accordingly.
Many questions have been asked as to whether this dish can be frozen after cooking. Of course it can be frozen! Just because it was cooked in a crockpot does not make it different from any other cooked meal that you might freeze. I like to freeze in one-person-portion sized containers… that way it reheats well in the micro (thaw first, works best) and various family members can choose their meal from a variety in the freezer.
Can you cut the recipe in half and cooking time and will it still turn out? Do you have to place the veggies just so? Im going to try bone in thighs but if skin is off how do the spices stick?
Yes, you can certainly halve the recipe and reduce cooking time as needed. The flavors should all still be there even if skinless thighs are used.
I’m concerned about the amount of sugar. I will try to use only 1/8 cup of honey and less ketchup too. Otherwise it looks delicious!
Can you exchange honey for brown sugar?
Yes!
HAVE YOU EVER CONSIDERED DOING COOKING VIDEOS? YOU WOULD BE GREAT AT IT
EVERY RECIPE I HAVE TRIED THAT YOU POST HAS TURNED OUT GREAT!
SOME PEOPLE WHO ARENT CONFIDENT COOKS COULD BENEFIT WITH A STEP BY STEP VIDEO COOKING LESSON! YOU DONT HAVE TO BE RACHEL RAY OR PAULA DEEN TO TEACH PEOPLE HOW TO PREPARE FOOD CORRECTLY.
Just a thought! Hope you keep the geat recipes coming!
The amount of sugar in this recipe is alarming. I’m guessing this is from the ketchup. Do you think one could substitute canned tomatoes instead? Any suggestions to cutting the sugar?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
does the sauce need to cover all the ingredients in the slow cooker?
Not entirely – that is why basting is recommended.
I made this last night for dinner and had the left overs for lunch. It’s just so good .. I love the sweetness of the honey, but then there’s that heat from the crushed red peppers. I left out the green beans and served those as a side. I also only put in 4 boneless chicken thighs and cooked for 3.5 hrs on high – came out perfect. Will definitely make again 🙂
Monica.
It looks like you only used three thighs in the picture. Will 8 thighs be too much or should I double the ingredients?
Diane, 8 thighs were actually used in this recipe. They are stacked on top of one another here.
I am wondering if it is ok that the liquid doesn’t cover all of my ingredients?
Yes, absolutely. That’s why the basting comes in super handy here.
This was delicious! I as home while it was cooking (in a pressure cooker, yay, no basting) and it smelled soooo good I wanted to lick the pressure cooker. Seriously could not wait for it to be done. And the results lived up to the aroma! Definitely going on the repeat list.
I halved the recipe’s chicken, using two siknless boneless thighs and one skinless boneless breast, and reduced the veggies by a third and it worked out just fine.
Hello! Do you remember how long you cooked this is in the pressure cooker?
I just started this recipe this morning and when I poured the soy sauce mixture over everything, it looked like there wasn’t enough liquid to cover everything. Having made a slow cooker recipe in the past that didn’t call for enough liquid and then burned, I got nervous and put some chicken broth in the bottom of the cooker as a safety net. I hope I didn’t ruin the recipe! :-/
I am making now and the sauce didnt cover my second late is that ok or should I make more of the sauce?
You should be fine – that’s why the basting comes in super handy here.
If I’m trying to save some calories would it work just as well to use boneless skinless chicken thighs? I know that chicken thighs are a bit richer and more flavorful than breasts. Thank you.
Yes, boneless, skinless thighs would be a great substitute.
Can I use this recipe with chicken breasts instead of thighs? I’ll probably go to the store to get thighs later (b/c I LOVE chicken thighs), but right now I just have chicken breasts.
Yes, absolutely.
Ohhhhh,
I had such high hopes for this recipe. I followed it to the letter minus the green beans. I used boneless, skinless thighs. I cooked it for about 5 hours on high. The chicken was so over done it fell apart. The potatoes and carrots took on the color of the sauce, nothing like the picture. I didn’t expect it to look just like the picture but it’s not even close. I even took some of the sauce out after and thickened it into more of a gravy which was nice because the sauce was so thin.
It has such potential I hope others have better luck.
Melcalrrt, what a bummer! The recipe indicates a 3-4 hour window for the high setting so if you cooked on high for 5 hours, it’s no surprise that everything was overcooked! I hope you get a chance to try this again with a more successful turnaround. This is my favorite recipe ever! 🙂
Same thing here- It was just ok, meh.
Your blog has made cooking way more fun. I LOVE this recipe! My boyfriend and I tried it last week and we’re making another batch for our friends today. Every recipe I’ve tried really does turn out to be damn delicious!
I was disappointed in this dish. I found it too salty.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
If the dish is too salty to taste, you can try reducing the amount of soy sauce as needed to suit your preferences a little better. Also, please keep in mind that REDUCED sodium soy sauce is less saltier than standard soy sauce.
This looks soooo good! Definitely making this this week. Do you think I could use skinless chicken? Just because that’s what I currently have in the house. I am going to try brussel sprouts for the first time soon. Do you think they would taste good if I threw them in here?
Yes and yes! 🙂
How do you make sure the chicken Doesn’t dry out? I poured the marinade over but it didn’t seem like too much…
The basting here should do the trick!
Hi I am trying this recipe this week! My work schedule is crazy and I just bought my first slow cooker ! I need meals that can cook 7-8 hours since I get home so late. 🙁 I wanted to ask it can be boneless skinless chicken still right? I just wanted to make sure since it is cooking for so long. Looking forward to trying this. 🙂
Yes, absolutely.
I used boneless chicken and it came out great. I also used the sauce and made a gravy out of it.
Could a Dutch oven be used for this? If on low of course for the 8 hours of cooking?
Thanks
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
So I never comment on people’s recipes but omg! I have made around 5 or so of your recipes and I am in love! Every single recipe I have mad has been amazing which has never happened to me! You rock! I feel like I can actually make good food with your recipes! Lol I have been sharing the recipes with everyone! I just made this today and I used two large chicken breast instead of thighs. They were falling apart becuase they are so juicy and moist! I did add extra sauce though becuase I was worried there wouldn’t be enough I followed the recipe for the sauce but then added a little more of the soy sauce ketchup and honey and it turned out amazing all of he vegetables tender and the chicken moist! My husband and I thank you for your amazing recipes!
Ive made this dish twice now, it is scrumptious!! I haven’t added green beans, but did use parsnips once and it didn’t hurt the dish one bit. I finished the last of it for brunch yesterday, put it all in a bowl and soaked up that spicy sweet juice with a piece of buttered bread…yum!! I thought leftovers might be nice with a poached egg on top next time. This recipes a keeper for sure!!
Thanks for the delicious recipe! I was worried about burning so I added a cup of chicken broth along with the sauce and it really diluted the flavor of the sauce. I would definitely add a bit of broth again, but just enough to cover the bottom of the pan. I also forgot to add the green beans so I just broiled them on the side. Wonderful recipe and definitely set it and forget it!
can you make this the night before then reheat for dinner
Yes, absolutely.
Made this tonight. Chicken does not need 8 hours in a crockpot, breasts cook in 4 hours on low. My thighs did not even take six hours. The only thing I have ever cooked for 8 hours are huge roasts. Maybe that is why some people thought this was dry. I should have taken the sauce out and thickened it with cornstarch. I love my crock pot so much!
This was delicious. The green beans could have used more time, but still good.
This recipe looks delicious!! I can’t wait to try it this week!
Do you have any tips for ensuring that the chicken comes out juicy? Every time I make chicken in the slow cooker, it always comes out very very dry despite being submerged in broth. Will the hourly basting help with this?
Thank you for sharing!!
Yes, the basting will definitely help to ensure juicy, most chicken every time. 🙂
Your recipes are so great – I can’t wait to try this. Will it be fine to swap out baby carrots to chopped regular carrots and the beans for asparagus or sprouts?
Thanks!
Alyssa
*brussel sprouts
Yes, absolutely, but cooking time may have to be adjusted as needed.
I have made this and it is SO delicious. The only problem I’m having is finding a big enough crock pot. Lol.
How would I be able to cook this in the oven instead? What temperature and how long?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
I liked this…very tasty but mime did not look at all like the picture….EVERYTHING was brown as the sauce….even the potatoes were brown…..not appetizing looking
I wanted to like this recipe but it was not what I was expecting. I was expecting a yummy sweet honey glaze and it was nothing like that. It was very watery. I had to whisk the sauce down with flour after it and the flavor tasted more like a brisket recipe and not like a honey glaze sauce. I made this recipe with 3 lbs of boneless breasts in the slow cooker on low for 6 hours… The chicken was a dry and the color of the meat came out brown so from a presentation perspective it wasn’t great. Carrots were mushy. Served it with rice so I didn’t use potatoes
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Also, I find that chicken thighs yields the juiciest results, as opposed to boneless, skinless chicken breasts, which can be dry. If the carrots are mushy, perhaps larger sized carrots can be used for next time, or the carrots can be added later on to suit your desired preferences.
I hope that helps!
I made this recipe last weekend and OH.MY.GOSH!!!! I haven’t made anything THAT wonderful in ages!!! I added parsnips instead of potatoes to make it Paleo and added thinly sliced onions & mushrooms (just cuz I like ’em). I had to restrain myself from eating the following day’s lunch! It was that good and that tasty. I’ve raved to all my friends and shared a link to this page at least half a dozen times. Thank you for the awesomeness!
I want to try this! I have a small slow cooker as it is just the two of us – can I reduce the size of the recipe in half for a 3 quart slow cooker?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
Did you end up making this recipe? How long did you cook yours?!
Making this TONIGHT!! Looks so good. Have a little over an hour left and my house smells so damn delicious!! I hope it tastes as good as it smells! Is there such thing as over basting? I just like being able to open the lid and smell it.
So what about the freezing of this recipe part? so can I freeze the sauce also?? but must I have the green beans on hand when I decide to cook this since you said it is to be added last 30 min? Sound like a wonderful meal but what attracted my attention was being able to freeze it all ahead of time so there would be minimal prep in the morn before work. I am very new with my crock pot so I don’t mean to sound stupid and need all the help I can get. Thanks
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I’m not sure if I missed something or didn’t cook this right, but my family only really liked the chicken. Yes, the chicken was delicious! The red potatoes soaked up all of the sauce, and everyone complained of an after taste in both them, and the carrots. I followed the ingredients perfectly, maybe they weren’t supposed to sit in the juice, just be basted on top of the chicken? Or maybe we just have strange taste buds. 🙂
I’m not sure where I went wrong but this totally didn’t work for me 🙁 it was edible but it ended up tasting and smelling like beef tamales. I was hoping for something more sweet and savory. Any thoughts?
I am not entirely sure why it would smell like beef tamales. Did you follow the recipe exactly as written without any substitutions?
I’m glad others found a recipe that their family loves! I, however, was not so lucky. I followed the recipe as written (except I used quartered red potatoes in place of baby red potatoes) and all the veggies were hard and the chicken was overcooked (7.5 hrs on low). The green beans didn’t even soften a little so I took both those and the carrots out and did a quick steam in the microwave to make them edible. The potatoes were either rock hard or complete mush depending whether they were above or below the liquid line. Very disappointed. Glad it worked for others, but this isn’t for us. 🙁
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
Can I ask what size slow cooker was used for this recipe? A 6-qt slow cooker is ideal to ensure that all the ingredients are cooked evenly.
Would cooking this recipe on high for the shorter amount of time rather than longer on low cause it to lose any of its tenderness or good flavor?
Sarah, you can choose to cook on low heat for 7-8 hours or high for 3-4 hours without altering the end results.
This was the first crockpot meal that I have EVER made. Why did I not start sooner?! This was DELICIOUS. The meat literally fell off the bone. I have a lot of GI issues right now, so I’m trying to eat things that are gentle and highly nutritious. This was SO satisfying and my body embraced it really well. Because I’ve been recommended to avoid soy, I used Coconut Aminos instead (really similar effect) and it was delicious! You can buy them at Whole Foods–you get to avoid soy and get the fantastic benefits of coconut. 🙂
Next time:
I’m going to put the green beans in an hour beforehand–they were a little too al dente for me.
I’ll either use less honey or brown rice syrup instead. The sauce was a great amount of sweet, but I think that the sweetness of the carrots could be more highlighted by using less honey.
This was FANTASTIC. And I got to give my fiancé lunch for the next day…did I mention I just ate leftovers for breakfast? YUM. Still two or more full meals of leftovers in the fridge. SUPER thankful for this find!
Karianne
Do you know if this will be ok if I did low for 7 hours and then it stays on warm for almost 4 more hours? I’m gone for 12 hours for work. 🙁 This chicken was almost completely immersed when I put everything in this morning, so I’m not concerned about it going dry… More about it being mushy…
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
I’m making this right now. I can’t wait to taste it!!! Thanks for sharing.
Oh my gosh this looks so good! Girl, I am over here drooling over this dish right now. I am all over this! 🙂 I can’t even stop starring.
Do the chicken thighs have to be defrosted?
Yes, it is best to defrost prior to using.
This was good although it did not look like the photo. The sauce made everything very dark…even the potatoes were brown….not appetizing. Did this happen to others?
Yes, it happened to me – everything was the same colour of brown, very unappealing.
Yes, same here. It was very hard for us to eat but couldn’t stomach throwing it out. Glad our two-nights worth of dinner is over.
Making this today! The store was out of thighs completely so I am substituting skin on bone in leg quarters instead. They’re quite large so I only put 3 in and that covered the bottom of the 6qt crockpot. The I layered with potatoes and then carrots on top. And then pored the sauce over it all. Set my timer for every hour basting. Cooking in on low and will probably extend the time to make sure the quarters are cooked. Excited to try it! Thanks!
This looks delicious, so I’m trying this for the first time today. And I just checked Facebook and saw that the website TASTY is posting a video today of this recipe! I guess they like your style! Ha!
This was fabulous!!! We were in heaven. I’ll be checking more of your recipes!
Thanks for sharing.
Hi,
If we don’t have a pot cooker, is there anyway to do this in the oven?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
This looks amazing. Everything sounds delicious in this recipe. I think I’ll brown it at the end as per your last instructions. Although it’s fully cooked through, the crispy skin adds a nice touch. Thanks for sharing.
So I used mostly regular soy sauce. Did I just ruin my chicken?
It’s really hard to say – it may be a little bit salty than desired!
I tried to read through all the comments but I am running out of time. 🙂 I just put in 8 frozen chicken breasts with the sauce (at 9AM). I thought I could add the carrots and potatoes in half way through? my husband hates mushy carrots….because I am using frozen chicken, should I do it on high for the first 4 hours? then after I add the veggies do it on high for another 4 hours?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
If you want to cook it faster than the time, how long can you have it on high heat for?
Millie, you can cook on high heat for 3-4 hours.
Kind of defeats the purpose of a slow cooker to be home to baste. Turned out just ok. Will only make again when home to baste.
I saw this recipe on facebook. However, it did not mention the ketchup. I need to make meals for an elderly couple who have a tomato allergy. Can this be made without the ketchup?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
How many hours would you suggest if I only use 4 bone in thighs on low heat?
You may need to reduce cooking time as needed. As always, please use your best judgment.
Funny that you hadn’t used your stove yet. I love my slow cooker, too. The challenge is looking for recipes that will keep my family interested. This sounds good. I will give it a try. Fortunately, my husband is home during the day to baste for me.
Would this work in a pressure cooker?
What would the cooking time be?
Thanks much!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Made this last night 2/2/16. It was amazing!!! It was also good the next day for lunch!!! Definitely going to make this again and again!
Sodium mg kinda high.Just soy sauce & ketchup has sodium fm mfg..I have to keep mine as close to 1000mg per day the old saying– If it looks good, taste good, I’m not suppose to eat it.
I made this. It was so good, I could hardly get over it.
I was excited to make this yesterday – unfortunately it was very disappointing. It was SO salty, and all the vegetables were completely brown because of the sauce – it looked so unappetizing. Chicken was very dry after being cooked on low for 7 hours.
I ate my serving, husband and daughter couldn’t stomach it and the rest got thrown in the garbage. Disappointing!
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions? Did you use soy sauce versus reduced sodium soy sauce? Did you use a different cut of meat instead of bone-in, skin-on chicken thighs?
What purpose does the ketchup serve? I feel like it doesn’t quite fit the recipe and I try to avoid ketchup as it is more processed than I try to eat.
Nicole, the ketchup is a key ingredient in this recipe. But if you are not a fan, you can use your best judgment on a possible substitute or omit as needed.
How long should I cook if I’m only using 4 chicken thighs?
You may need to reduce cooking time as needed. As always, please use your best judgment.
So basting means you make more of the soy mixture and add to it ?
I’m trying to feed more people than just 4! Have you ever doubled the recipe? I’m ttrying it now!!
I actually have not! But please do let me know how it turns out.
Hello, this recipe looks great! I would like to get 8 servings out of it. Do you recommend doubling all the ingredients? How about the cooking time? Will it need to be adjusted?
Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
hi this looks like a great recipe. thank you. I dont have a slow cooker, do you know if this can be made in a rice cooker ? i normally cook chicken in a rice cooker and for chicken curry it usually gets done in about 30 minutes. Or else do you know any other way to cook chicken in a rice cooker ?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Chungah, I usually like your recipes. However, this was the most unappetizing one I have ever made. cooked for exactly 7 hours with the veggies on the bottom and basted every hour. The carrots and the potatoes were brown all the way through and the chicken thighs were brown and somewhat dry. Do you think maybe 1/2 cup of soy sauce is too much? I can’t see anything else that would have colored the food so dark.
Nancy, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that failures and mishaps can happen. With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions? Did you use regular soy sauce versus reduced sodium soy sauce?
Chungah, I used reduced sodium soy sauce purchased specifically for this recipe. The only substitution I made was using boneless thighs because my husband is not a “bone picker”.
I put the carrots and potatoes on the bottom because sometimes vegetables take longer to cook than meat.
Is the calories for this recipe for the entire thing or is that per serving?
The calories listed is per serving.
I noticed the calories listed in your cookbook are lower for the same recipe. Which calculation do you recommend?
You can use either.
I made this last week. My family loved it. This recipe is a keeper!
I cooked this recipe last week. My family loved it! This recipe is a keeper!
The American Heart Association recommends that we consumer 40g of sugar or less per DAY. Are the sugar nutrition facts correct?? That seems super high. I guess it is lower if you don’t eat all of the sauce in the crockpot.
I made this for dinner this evening, but with some modifications. Used 3 chicken breasts, each cut into half, used bell pepper instead of green beans; added half an onion, some spring onions, and 1/4 cup of honey bourbon. It was very good.
This was so good! Family loved it and super easy to make. Love all your recipes theyve all been a hit.
I came home from work to burned chicken and potatoes. 7hrs on low… What went wrong? 🙁
Please understand that it is very hard for me to specifically answer this question since I am not in the kitchen with you. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions?
Can this made baked in oven, my slow cooker is being used already. How long and what temp? Thanks
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Im confused. New at slow cooking. Do we add water?
Nope – recipes will typically specify when water is needed.
I follow the directions every time I make this, save for the red pepper flake because of heartburn reasons, and it always comes out super soupy. I don’t know how to “reduce” the liquid and I don’t know what I’m doing wrong.
Katy, you can add cornstarch as needed until the desired consistency is reached.
Do you think this recipe would work in a pressure cooker?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
The chicken is cooking in the crockpot as I type this – I’m planning to broil it later using my oven to crisp up the skin. May I know what temperature to preheat the oven to get please?
You can preheat to the “broiler” setting, or 500 degrees F.
It has been 8 hours and everything in the crockpot is now dark brown. Tastes good but looks nothing like the photo :/
This was very delicious! I baked it in the oven because I didn’t have time to prepare in crockpotast minute. Used boneless chicken breast and added a little butter, salt and garlic powder. Will make again!
I only have boneless thighs. Should I reduce time?
Cooking time should stay about the same, but as always, please use your best judgment.
This recipe looks really good…I’m interested in more of your recipes…thank you
I did not get to taste this. But, I followed the recipe exactly…I travel for a living so, I am trying to load up a crockpot for my husband on Sunday night leaving him instructions to get it started usually around 11 am on Monday when he comes home for lunch. He likes to eat dinner at 7 pm. He raved and raved about it and wants me to make it again and again. Thank you for a fabulous recipe…I hope I get to taste it someday!
I’m having a dinner party of 6 and this looks amazing to cook. Is it ok if I just double the recipe? Or will I also need to add more time to the slow cooker?
Yes, cooking time may have to be adjusted accordingly.
Mine did not turn out like the picture at all. Not exactly sure what I did wrong considering the recipe seems rather foolproof. I found no need to baste as the chicken was swimming in the soy sauce mixture the entire 8hrs. It was at least edible but won’t be making again I’m afraid.
Hi – Looks wonderful! I have a 7 quart slow cooker, not 6. I’m newish to slow cooking. Does this make a difference? Can I simply put more chicken in? If so, how much more and do I need to leave it in longer?? THANKS IN ADVANCE!!
A 7-qt slow cooker should work just fine.
Here’s a thought people – save your comments UNTIL YOU MAKE THE DISH. Nobody cares that you think it looks or sounds pretty and you are just wasting everyone’s time. Second, try not to ask stupid questions where the answer is obvious to the most casual observer. If your sauce is runny and you need to thicken is, GOOGLE “How to thicken a sauce.” Seriously folks, stop wasting everyone’s time.
Made this in the oven instead of the crockpot, with potatoes and carrots and still came out amazing!!!! Everyone loved it!
How long, I want to make this tonight in the oven w chicken breasts. Thanks!
I’m guessing you only baste the chicken on top? It would seem to be a pain if I had to move the carrots and potatoes to get to the bottom chicken? Curious as to how you do this? Do you leave the chicken on the top and bottom like In the video and just baste the top? Thanks. 🙂
Veronica, you can just baste on top as needed. Easy peasy! 🙂
I was trying to look through to see if this question had been asked. 8 thighs is too much for my small family of 3. Should I reduce ingredients or cooking time if I choose to only do 4?
Yes, it may be best to halve the recipe completely and reduce cooking time as needed.
I made this recipe the other night for my boyfriend and I–we both loved it! The chicken was juicy and the sauce gave the vegetables a lot of flavor. The only challenge was the green beans. I put them in the last 30 minutes on high and they were still a bit crunchy. Next time I will just put them in a little longer.
Overall, great recipe and I will definitely make it again!
For those of you who detest the ketchup, just go with it! It’s not that much and you won’t even notice the taste of it in the sauce! When you cool with ketchup it’s a whole different ballgame!
In my sauce I added 1/2 of a squeezed orange and placed the chicken thighs, orange,( with peel)and sauce in a ziplock bag to marinate- about 4 hours.
I’m cooking it in the oven and will broil at the end, if necessary. I’m going to remove the cover the last 1/2 hour so it may just brown itself!
I made this recipe in a 4 quart slow cooker with 5 boneless, skinless chicken thighs, and about 2/3 the carrots and 2/3 the potatoes. I did not use green beans. I used sweet potatoes chopped into about 1″ cubes. I cooked it on high for 3 1/2 hours. Everything was cooked to the proper tenderness. I did baste but in a 4 qt cooker, the chicken was already mostly covered by the sauce. Overall, in this recipe, I liked the chicken the best. It was moist and tasty. The carrots and potatoes were also tasty and while a bit colored by the sauce, it was totally fine — not brown mushiness (for me) as described by a few others. I think I would make the chicken again in this manner but I might do something different for the vegetables. They were good, but …well, I don’t know….they were good and once you bite into them, the carrots do taste like carrots and the sweet potato like sweet potato, but I guess it just depends if you want a ‘one dish’ look or different parts to the dish, if that makes sense. Slow cooker recipes are a little more tricky due to different sizes of slow cookers/different heat outputs, etc, so I think this recipe (that is less uniform wrt blended ingredients than say chili) will differ a little for each individual based on both slow cooker and individual taste.
Just wondering, do you have to use ketchup? Is there a different sauce I can use? I realllly dislike ketchup and would rather not have it.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Oops! I put the green beans in with everything else at beginning. They were frozen beans. Will they still be good?
It may be best to take them out and add them in at the end or they will be overcooked.
I’m making this today! Looks and smells amazing! I did make a few changes after reading the comments… I diced up some Yukon gold potatoes topped with pepper and diced bacon, baby carrots on top, and bone in skin on chicken thighs on top. Pepper all over the chicken, then I made the sauce… 2 cloves garlic diced, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1/4 cup honey, 2 tablespoons of brown sugar, 1/4 teaspoon of red pepper flake, 1/2 teaspoon of oregano, 1 teaspoon of basil. Mixed it up and poured all over the chicken. Basted it to ensure it was all covered. Then topped with some fresh pineapple. I will add green beans near the end and broil the chicken to finish it off. Cooking in slow cooker on low for 8 hours. Yummy!
Hi… Made this for our supper and the sauce was so dark that everything came out so dark was difficult to identify what was the piece of carrot or potato… With the meat… Is this normal ? The sauce was very sweet.. Tasted almost like molasses … I cooked thos on low for 8 hours and basted it a few times.
Planning to make this tonight. What do you think of brussell sprouts instead of green beans? I’ve never tried sprouts in the slow cooker but my market did not have fresh green beans this morning. Thank you!
That sounds amazing!
I actually ended up using brussels sprouts and baby portobellos I needed to use up. Delicious! I love complete slow cooker meals on our busy sports nights.
Wishing there was a rating system in place for this recipe. Unfortunately this recipe to me, was less than desirable 🙁 I used chicken breast. Followed recipe exactly. The picture from recipe looks delicious! Mine, everything in the pot was “soy sauce brown” chicken too. Just looked un-appetizing to start. Smelled good while cooking, but the flavor was to me ….strange. It left me wishing the meal would have been on the soy spicy side, or just the honey sweeter side. The combination of both to me was not a match. I did not serve to my boyfriend as I knew he would not like it, so I made him something else. The flavor and look of the meal was not appealing. Sorry for a negative review. I really wanted to love it!
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Thanks for sharing, Chungah! This was exactly what I was looking for to easily (and healthily) feed my family plus a few guests on a weeknight! Unfortunately, I waited too long to start and, therefore, couldn’t use the slow cooker:( My bad. So, I popped it all into the oven to bake at 350* F for 1 hr and 15 min in a covered roasting pan – and I added approximately 1 cup of low sodium chicken stalk to ensure it wouldn’t burn/dry out. To make it go a little further, I cooked some brown rice and made an apple and purple cabbage coleslaw to serve along with it. I strongly recommend the recipe and will make it again! Even our young and picky eaters loved it.
I made this for dinner tonight and it was fantastic. I had just run out of honey, so I used a little brown sugar instead. The flavors are wonderful, but the sauce at the end had much too much liquid. I transferred some of the liquid to a pan, and reduced it to a thicker consistency, then poured it back into the crockpot. I also omitted the beans.
I cooked everything for just under 5 hours on high, and then broiled the chicken for just a few minutes. Broiling is essential for that wonderful, crispy skin. The only criticism I have of this dish is that if you use bone-in, skin-on chicken thighs, you will get a very fatty sauce. You can clearly see the fat once the chicken has cooked, but I imagine it also makes it taste much better than using boneless skinless chicken breasts. I wouldn’t necessarily call this healthy, but it’s delicious! Thanks 🙂
I should also mention that my chicken thighs were frozen when I added them, and they cooked perfectly. (It is fine to use frozen chicken, for those of you who were asking.) I also added a few whole garlic cloves to the whole mix, as I am a garlic fanatic and can never have enough! They came out perfectly tender and flavorful.
Can you use teriyaki sauce instead of soy sauce?
Yes, absolutely, but you may want to adjust or omit the other ingredients (ex. honey, ketchup, etc.) as needed.
I wanted to know if anyone tried this with boneless chicken thighs because I have them & wanted 2 use them…if so should I change anything? I don’t want them to be dry..,if you can please respond id really appreciate it
My husband loves this recipe! I made this yesterday and added some powdered ginger to the sauce. It was wonderful. Thank you for sharing this.
Could you inject rather than baste?
Unfortunately, I do not have any experience with injecting. As always, please use your best judgment.
I am sorry to ask this question, if it has already been asked. But is it okay to use chicken legs for this recipe?
Yes, absolutely, although cooking time may have to be adjusted accordingly.
Not a good recipe. Makes a soup instead of the glazed chicken shown in the photos. 1/5 stars.
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions?
Made this recipe today!
So, first I’ll start with things I changed, due to what I already had available: I used chicken breast instead thighs, and russet potato instead of baby reds. I made the sauce as written, and marinated the chicken in it overnight.
I definitely should have used chicken thighs. Even after marinating and frequent basting, the chicken was still a bit dry. I also should have used baby red potatoes since the russets ended up pretty starchy and mushy.
It was still a decent meal, and I really liked all the flavors. Basically, I should have just followed the recipe since it’s probably best as is!
Coconut aminos is a great substitution for soy sauce. Way less sodium than even low sodium soy sauce.
The nutrient list shows a whopping amount of salt. Is there a way to keep the dish flavorful and cut back on the salt?
You can reduce the amount of soy sauce, to taste.
I have a 5 quart slow cooker and I am only cooking for two. Do I need to make any changes with time because of the smaller size cooker and if I only use 6 bone in chicken thighs? I will probably use less veggies too.
Yes, cooking time may have to be adjusted as needed. As always, please use your best judgment.
I made this tonight and I basted every hour, and I even moved the lower layer of chicken to the top and the top layer to the bottom. The chicken was great but my veggies weren’t done, they were hard. We ate the chicken, but I had to continue cooking the veggies. Any suggestions how to get everything cooked at the same time?
Mary, perhaps you can try using smaller veggies? Or try cutting them into smaller pieces? Hope that helps!
My slow cooker is deep but not wide. Will everything cook evenly if it is stacked to the top versus side by side?
What size is your slow-cooker?
Just have a question. ..do you use fresh or can green beans?
I recommend using fresh.
I’m sooooo proud of myself it came out amazing!!!
Made this tonight with two minor changes. Yukon gold potatoes instead of red, and I cut up regular carrots because I despise baby carrots (bad experience with them during college, haha). Broiled them until the skin was nice and crispy, I’m a sucker for crispy chicken skin. WOW, was this an awesome recipe. The meat was literally falling off the bone and the flavors were so well balanced. Thank you for another great dinner 🙂
I’m excited – and am currently cooking this meal as I type, but am confused about the green beans. What should I do? Some mention adding the green beans from the beginning, but the recipe mentions adding in the last 30 minutes. Could you please clarify if that means cooking on the low or high setting? For example, since I am cooking on the low setting, should I put the green beans in an hour til the end instead? Thanks for the help!
With only 30 min of cooking time, it won’t make a huge difference on either setting.
Hello What does blasting mean?
Here is a great tutorial on how to baste. Hope that helps!
This was amazing!! My husband and 10 year old boy ate everything! The veggies and all! The sauce is so delicious! Definitely a finger licking good recipe!
Made this tonight with ingredients stated. Came out great. Hubby liked it. Served over white rice.
Will definitely do again. Did not baste and the chicken was great.
Set it and did stuff around the house. It was perfect
How can you baste it that much?? You cannot lift a crockpot lid while the food is cooking unless you add a half hr to the cooking time every time you lift the lid at all. Or you food is not safe if it does not cook the proper amount of time. If you lift the lid every hr, and are cooking it on low, you have to add almost 3 1/2 hrs to the overall time then if you want it cooked for 7 hrs properly. You might want to disclose this info!
Holly, it is fine to baste as needed but if it is not to your preferences, you can simply skip this step as you see fit. Isn’t that the beauty of home cooking?
I made this for dinner 2 days ago and, and your website is titled, this was damn delicious! I cooked it for 7 hours on low and basted it occasionally. The thighs were cooked perfectly and the veggies were so flavorful! This one is going into our meal planning rotation.
I am allergic to soy sauce. anything I can substitute? I usually j ust omit but then less flavorful.
Donna, here is a great forum discussing possible substitutes. Hope that helps!
Wow, just fabulous! I’ve made this meal 3 times, each time a little different. I definitely like chicken breasts over thighs here. The chicken is melt-apart delicious on high for 3hrs but I like the flavor better when I have it on low for 5hrs. I’ve never done the full time for either method. My husband always asks “when can we have that ‘red chicken’ again?” Thank you so much for this!
I don’t understand…16 ozs of each vegetable..so you use canned vegetables..if not could you post how many potatoes,carrots to use and how many lbs of green beans?
Karen, 16 ounces is equivalent to 1 pound, which means 1 pound of each veggie. Canned vegetables are not used here.
Where do you buy the cooking liners for the slow cooker?
I had an awful time getting the crust and baked on food removed.
They are available here on amazon.com.
Great recipe, thanks for sharing. I tried to make while at work today and failed horribly. I used a smaller crock pot 3 quarts but used about half of the main solid ingredients. I used regular soy sauce, and still used half a cup same with other mixture items. Was this too much? Everything came super brown and way too mushy and slightly burnt.
This is my first crockpot. It water necessary at all?
Just wondering so I can try again.
Thanks!
I’m sorry that this recipe did not turn out the way you had imagined. But this is really best when reduced sodium soy sauce is used. Water is not necessary. Also, were all ingredients halved as well?
Made last night and it was amazing the potatoes and carrots tasted really good I didnt do the beans. I used bonless skinless chicken thighs and cooked it on high for 4 hours. The chicken tasted great but im wondering if it would taste even better cooked on low for 8 hours or does it really make any difference?
You can really go with either option! 🙂
This looks delicious…and so easy! Thanks for sharing, I’ve pinned it and am going to make it later this week 🙂
Hello, if I use regular soy sauce but decrease the amount, will it turn out pretty similar? Do I need to add a little water? Thank you!
Yes, that sounds like a great idea, or else it will be too salty.
You say add green beans last 30 minutes of cooking time. So these will cook in 30 minutes on the High setting the same as 30 minutes on the Low setting?
Also, I need to double this recipe. (18 thighs). I’m thinking cooking just the thighs in one crockpot, and the vegetables in another crockpot. Doubling the sauce and using half in each crockpot. Other than “without extensive testing…” do you think this will work? I’m thinking the veggies will be done sooner, so I can turn off the one pot and wait for the chicken.
It really depends on how you like your green beans cooked – some like it more crisp than others. I prefer mine a bit softer so I like to cook them on high for the last 30 minutes. But really, it’s up to you.
And yes, cooking in separate slow cookers sounds like a great idea but without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Any idea if I could substitute white potatoes and celery for the green beans?
Yes, absolutely.
Is there a way to cutting this recipe in half
Yes, you can halve the recipe as needed, but cooking time may have to be adjusted accordingly as well. As always, please use your best judgment.
No salt?
Nope – none needed! 🙂
Making this for dinner tonight after having it at a party a couple of months ago. I added Honey BBQ sauce and onions to the mix, and man it smells good! 😀
That sounds incredible!
Can the chicken go in frozen?
It is best to use thawed chicken.
Hi Chungah!
If I were to halve (or even quarter) the recipe, how would I adjust the cooking time?
Unfortunately, without further recipe testing, I cannot advise the appropriate cooking time. As always, please adjust the cooking time as you see fit.
This is the best recipe I have ever made. It is so flavorful and delicious.
Just made this two nights ago and it was delicious. I forgot to add the green beans in, so I just opened a can of green beans, drain and rinsed them and added to the crock pot and it was still good. I thickened the sauce with chicken gravy mix. After eating, I turned the bowl up (I was by myself at the time) and drank the sauce. Veggies were delicious and chicken was nice and tender. This recipe is certainly a keeper in my house. No leftovers whatsoever. I was so impressed that I immediately joined your newsletter club. Keep ’em coming.
I doubled this recipe and used boneless strip chicken breasts instead. It is on the crock right now. I had to Vitamix blend all the sauce ingredients because my honey was extra thick. Consistency turned out well.
The sauce wasn’t very strong, but overall everything was good.
Hi, recipe looks great, though I’m not a fan of ketchup in recipes or cooked. Is there an alternative I could use?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I am really looking forward to making this recipe for dinner tonight, however I only have chicken drumsticks. Would it be possible to make this dish with drumsticks instead of thighs? How will this effect the cooking time? Thank you for posting this recipe!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Okay, this dish really is “damn delicious!” I made a few tweaks. First, I removed the skin from the thighs and trimmed the extra fat. I seasoned the thighs with salt and pepper and laid them on a bed of sliced onions in the slow cooker. For the sauce, I used regular sodium soy sauce, omitted the honey altogether, and substituted tomato sauce for the ketchup, as I try to cut down on added sugar. I feel the carrots add enough sweetness, and I did not need the extra sugar at all. I also seasoned my veggies with salt and pepper and added two cans of drained, cut green beans during the last 30 minutes. In my opinion, had I not added the extra seasoning, in stages, the dish would have tasted too bland for me. This made a pot FULL of food that will last the entire week. This recipe is (damn) delicious, easy, inexpensive, and makes plenty for a large group or to enjoy as leftovers.
This came out very tasty, but none of the vegetables were done in the cooking time given (at High for 3-4 hours), especially the green beans. Had to leave it in the cooker for almost 6 hours and the green beans still weren’t done. Not sure what went wrong. Will try again.
This is my first Damn Delicious recipe, and I must say it was truly damn delicious. The sauce sounded so odd, but wow, so very tasty. And, such and easy dish to make. I also never basted and, again, I feel the dish is amazingly good. Thanks for sharing such an easy and delicious recipe.
Woah – OMG! The flavor is amazing! Love it! Thank you Chungah – I appreciate the healthy, flavorful meal!
-Diane
How is this one the next day? I might make this tonight to have it ready for tomorrow night dinner. Thoughts ?
This reheats very well!
This looks delicious! I wonder, could this recipe be adapted to work in a pressure cooker instead of a crockpot/slow cooker?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
2nd time making it!!! Green beans don’t turn out that well in only 30 minutes but I learned the first time!!! I love this meal and so does my boyfriend, which is a huge plus!!!
Can you recommend other vegetables that would play well with the green beans, carrots, and potatoes? I like to go veggie heavy whenever possible. Thanks!
Parsnips, red onions and sweet potatoes would also be great additions.
Hi! This looks really amazing~ once I get my new crockpot, it will be the first thing I try!
But hey, silly question. How come the recipe calls for 8 chicken thighs but photos and video only show 3? Are the ingredients in he list adjusted to 3 thighs or 8 thighs? thanks~
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.
After the 1st hr I went to baste it and there was nothing to baste it with there was no liquid I hope I did not waste my money with this
Disappointing recipe. The only adjustment I made was the chicken – I used breasts instead of thighs, as nobody in my house likes the darker meat. I didn’t expect it to affect the recipe in any way as I routinely use chicken breast in my crock pot and my meat is always so tender, moist and shreddable. I have NO clue what happened, but not only was my chicken tough and tasteless but my potatoes and carrots were still raw after four hours in the crock pot! It smelled great but lacked any kind of flavor. I pulled the chicken and fried just cooking the veggies for some extra time and, even after an extra hour and a half on high, they were still not completely cooked through but they did become edible. I ended up throwing out the dish. Disappointing, as I had planned for it to be packed up in my lunch for the next few days.
I couldn’t taste any honey and there was no garlic flavor at all. The soy sauce overtook the dish, which would’ve been fine as I do love soy sauce, but it just canceled out so many of the other yummy, promising other flavors.
Not sure what went wrong here. Glad to see it was great for others but I agree with some commenters that this just didn’t work.
In your ingrediens it says…8 chiken thighs, but in your video you only use 3….I wonder if 8 thighs is gonna fit in my slow cooker…
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.
First time I tried this recipe I wasn’t really a huge fan, so I tried it again but made some adjustments. Both times I used chicken breasts (had no issues with it coming out dry) as well, because I personally prefer them over thighs. For the sauce this time I just used soy sauce, honey, garlic, and ketchup (seasoned with salt and pepper too). Then I made a second batch of sauce with just soy sauce, garlic, and honey. Really loved how it came out with the extra sauce! Found it made a difference for me omitting some of the ingredients in the sauce, and adding more. Overall a pretty solid recipe, but certain ingredients I wasn’t a huge fan of.
I love crockpot recipes that don’t require precooking or a lot of advance prep! I found the boneless thighs overcooked when checking after 6 1/2 hours on low, so will check much earlier next time. I thought the sauce was yummy, even though I discovered I only had about half the honey called for and ended up supplementing with (drum roll, please) pomegranate molasses.
I made this with boneless/skinless chicken breasts and quartered yellow potatoes, no veggies. Also threw in two quartered shallots and a few whole garlic, peeled. Cooked on high for 7 hours, stirring it every hour. Started with the potatoes on the bottom and about half way through mixed the chicken in more and they came out perfectly. The sauce thickened and the chicken was moist/broke apart. Family loved it. This is good to make on the weekend when you have time to tend to it, and then you can pack it up for t meals during the week.
I meant to say that I cooked this on LOW, not HIGH. Sorry!
Delicious. I used thighs with bone and skin. Makes lots of juice. Basting not necessary if chicken is immersed in liquid. Unable to place under broiler. Chicken fell apart while trying to remove. Make sure beans are immersed. If not, any on top will not be cooked; while any in the juices will be.
Broil chicken before crockpot or after?
After.
I was looking for something to do with Costco’s chicken breasts. I cut two sections of their 8.6 lb package into large cubes for this recipe. We just finished eating it. DELICIOUS!!! I think a “wide brim” cooker would work better than the deep one I have as the potatoes needed a bit more (always do, even when I put them on the bottom), but all else was wonderful. I’ll make this again, plus it’s colorful and eye appealing, especially here in the fall. Thanks for the recipe!!
I made this last night. It was a hit with everyone! Only subs I made was using skinless boneless thighs and chili garlic sauce instead of the chili flakes. It was so yummy and kids even wanted to take some for lunch today…
Dreadful. I apologized to my slow cooker for the invasion.
I am confused. The video shows 3 bone-in thighs.
The written recipe calls for 8 bone in thighs. Was it a typo? Is it 8oz?
Please help- thanks.
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.
This is so delicious!! Just what I wanted: a healthy meal AND it’s super easy!! I did baste every other hour and broil. I will definitely make this again! Thanks for posting!
Made this tonight, being a lazy day/ 12 hour work day I did not baste, left in the crock for 12 hours, didn’t broil (I picked the skin off mine, everyone else ate it) and went with half the amount of soy sauce but only because the only soy sauce I had in-house was full-salt super thick traditional soy sauce and I was worried about it being too thick.
I was surprised how well this turned out with all the substitutions, and shortcuts I took. Kudos, great recipe.
I can even see the sauce on something else because it was really good.
oh man, i made this like a couple months back, and it was amazing!!! The chicken was tender, flavors were delic, and veggies so good!!! I’m glad i just saw this again in my pins, cuz it’s been way too long since i made it!!! i think this time i might try that adding a little cornstarch business, and see how it goes having a bit more of a glaze feel to the sauce…i wonder if i can just add a couple tbs of it towards the end of cooking, if that would do the trick (I’m a total novice when it comes to cornstarch, this would actually be my first attempt at using the stuff, ha)?…but thanx so much for this tot delicious reciepe, what an awesome meal!!!
Oh! Wow!!
Really amazing delicious recipe and healthy. So helpful, My wife loves it. Thanks CHUNGAH.
Sluggish stoves are excellent for summer in the south-less warmth in the cooking area than the oven. This looks actually delish and i recognize my household is mosting likely to love it. Thanks so much for the dish.
It looks amazing and drooled on myself but Sodium 1445.4mg ??!!
Can I use chicken drums instead? Does it take the same amount of time to cook?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Husband said not to add this to our usual menu..He didn’t like the veggies with it. We like the chicken but next time maybe over rice with ginger and sesame oil as seasonings instead of basil and oregano…maybe some red and green peppers during the last hour of cooking…but I wanted to try it as submitted the first time…