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
- 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
- ½ cup reduced sodium soy sauce
- ½ cup honey
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- 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.
Did you make this recipe?
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Just tried this and boy oh boy it was so yummy! The meat was so tender it fell right off the bone! There was a lot of earthy flavors. The family liked it.
Some of the comments are mean, but the recipe is easy to follow. Sure will give it a try!
This was amazing!! Make this! I made as is and also adapted to the instant pot—for everyone wondering, I just seared the chicken and added 1.5 cups broth to deglaze, tossed veggies in a little oil and seasoning and put in the pot on top of the metal trivet, placed chicken on top, and dumped sauce all over, cooked for 25 minutes. The sauce makes it and this feeds a lot of people! You could probably even serve with rice or noodles to make it feed even more. I’m looking forward to making this as a meal-prep for work as well!
I’d like to make this but didn’t put it in the crockpot earlier in the day and don’t have 3 hours for it to be in the crockpot. Is there a way I can make this a one sheet dinner meal and put it in the oven? What temp and for how long?
Thanks so much for the recipe and for all the commentators who gave good advice on the timing. I made it as-is except I substituted dried Italian seasoning as I always do. Cut the carrots, green beans and potatoes up small. I went 6 hours on low, and put the veggies on bottom (green beans + carrots + potatoes at the same time) with the chicken thighs on top. It came out delicious. Chicken fell off the bone. Wouldn’t change a thing. Will definitely be making again and again! Didn’t bother to broil as most of us don’t eat the skin anyway.
Made this. It was so easy and sooooo delicious!
Stumbled upon this recipe by accident but I will now be making it regularly! So incredibly easy with delicious results! I cut the recipe in half as written for my two person household and it was enough to last us dinner and lunch the next day. I cooked on high for 4 hours due to a time constraint so my potatoes were a little harder than I’d like. Now that I know I will plan ahead and cook on low for 8 hours next time and I think it will be even more perfect than it already is!
Tested on my husband and myself before trying on my son. He not too keen on too hot or spicy. We thought SO GOOD! Son will definitely like. Another dish to ring the changes. Had slow cooker for years and I do use a lot but with energy prices I definitely need to use more. Thank you for lovely recipe.
I made this yesterday. I used chicken breasts instead of thighs. I made half the order and cut all ingredients in half. Cooked on high for about 4 hours. It was wonderful! Very easy to make. Flavor and seasoning was just perfect. Highly recommended for a low maintenance healthy meal
Extremely delicious and a house favorite. Opted for chicken breasts instead of thighs. Put the green beans in 1 hour before the end instead of 30 minutes.
Very good , made for my wife and daughter both enjoyed it will make again. I try to keep the carbs low so didn’t make with potatoes and used sugar free maple syrup instead of honey and cut up some celery to add with the carrots and green beans.
This was so good! I used 3 halved chicken breasts. I cooked chicken on low for 4.5 hours and then removed it letting the veggies cook for an additional 1.5 hours. I added some chicken broth for more liquid but would probably just double sauce next time. I didn’t use quite as much soy or honey as both can be overwhelming. I also used a bag of good frozen green beans thawed adding them for the last hour with the other veggies.
Do you think I could do this in a 4 qt. slow cooker?
Hi! Thanks for the recipe can i use frozen baby carrots and green beans?
Can you freeze the leftovers?
The taste is delicious! I substituted chicken breasts instead of thighs. Definitely watch your cook time if you do this. I did slow for 7 hours and it was done after 5. Also, I would add the green beans about an hour or so before serving as half hour did not cook them through. Other than that, great recipe!
Can you freeze the leftovers without the potatoes since they don’t freeze well?
On April 1, the rate we pay for each unit of energy went up by 54%. Yikes! Since then, I’ve been on the hunt for one-pot slow cooker recipes which avoid using the oven or the stove for additional sides. I made this one with boneless, skinless chicken breasts, which I kind of “shredded” into about 8 large pieces each before serving—this created lots more surface area to absorb the sauce when I served them up. Yummy! I will definitely be adding this recipe to my “low energy cooking” repertoire!
Can I use frozen chicken for this?
Excellent recipe. It’s great for company. It’s easy to throw together but tastes like a lot of work went into it. Thanks for a keeper.
Can I make this recipe on the stove top or in the oven?
I have made this in the oven and slow cooker. For the oven, the chicken is my top layer. I leave the lid off for the first 25 minutes at 375* then cover, set oven to 350* for 55-65 min. Delicious!
I have used frozen beans and frozen Brussel sprouts, yum!
Sorry …my timing is for bone-in thighs. For boneless, I don’t remember the time exactly.
I would do uncovered ( only if you want some browning) 350* for 8-10 minutes then cover and bake 30 minutes (test chicken and veggies for doneness.). This is where frozen veggies might cook faster. Roast another 8-10 minutes until done. Hope this timing is correct, just keep an eye on it.
Our family really enjoyed this dish! It was so easy to toss together and the sauce was delicious.
How much time for bone-in??
My husband loved this dish. The only negative was the string beans. I put them in the last half hour of cooking but they were still hard. I wonder if frozen string beans would be the better option.
Do you have to baste every hour? I would like to leave this while I’m at work
I never baste and it turns out great every time! This is a favourite in our house
Made this last month and it was delicious. Making it again tonight substituting barbecue sauce for the ketchup. Was wondering if you could use tomato paste instead also? I’m sure it will be delicious again.
Super yummy! Yes you can use tomato paste. I just added water, white wine vinegar, onion and garlic powder…I didn’t realize I was out of ketchup….very tasty.
Try adding tomato paste and apple juice as a sub to vinegar. I hate vinegar and so I use tomato paste apple juice, and brown sugar in place of BBQ sauce in my pulled pork slow cooker recipe.
Delicious! Only thing I would note is to monitor cooking times more frequently. I took mine out about an hour and a half early and it was well done.
I made this in a slow cooker months ago and it was delicious. Is there another way to cook this on the stove top for a shorter amount of time?
Love this recipe! Super yummy and fragrant!
Uau! It’s look like delicious!
Very easy, quick and delicious. Husband was very impressed.
I have made this every fall for the past 5 years and it is always a winner. When I can’t find fresh green beans I use frozen and let them thaw to room temperature. Matter of fact, I have this cooking in my crock pot as I type this comment. Should be ready in time for the Ravens v. Miami game lol.
Do you use fresh or canned green beans?
I eliminated the red and black pepper because my wife and I have stomach problems. But I added 12 oz.of chicken broth,so I didn’t have to baste all day. I substituted celery for the green beans. Adds earthy taste and texture.
My husband said it was too spicy,
However the friends we made it for gave it a five out of five. I thought it was easy to make and really enjoyed it.
Very practical and tasty recipe. I loved it. Greetings from Brazil
Best honey garlic chicken recipe EVER! It’s the first ever dish I’ve made that made me question if I was a chef in the making. It’s simple to make, too
This was delicious – I only used 4 thighs instead of 8 because they would not fit in my crockpot – I still followed the sauce measurements to a t and it turned out perfectly. The chicken was fall of the bone tender and the veggies were full of flavor. D Since this was so easy and my husband and I both loved it, this will be a new household staple. I work from home so was able to baste hourly, but I think it would be ok to leave as well if you plan on being out of the house.
How long did you cook it for with only 4 thighs?
I did 6 hours and it worked out for me – however I am at home to watch to make sure it does not over (or under) cook so you may want to experiment with it when you can watch it at home before leaving it all sad just to play it safe
Is there a way to make this in an Insta Pot?
Can i pressure cook it ? For a quicker meal ?
Possible to substitute the honey with maple syrup? I want to make for my son but he can’t have honey! Does the sauce taste like ketchup? My husband hates ketchup. Possible to swap it out if it does?
You could try maple syrup or maybe even agave syrup. I think it would be alright and no it doesn’t taste like ketchup at all. The other ingredients kinda take over.
Loved the recipe! Added more garlic and cooked for less time 6hrs (for boneless thighs)
Turned out delish. I also dry rubbed my chicken w paprika and garlic powered pepper and salt and seared them in a cast iron skillet before adding to crock pot. Fiancé approved
Such a good slow cooker recipe! As per other reviewer’s comments, I didn’t add the beans and cooked them separately and added at the end. I halved the baby potatoes before adding and they were perfectly cooked at the end. I started the slow cooker on low before going to work, and the chicken was fall off the bone good after ~8.5-9 hours by the time I got home!
I’m normally not very impressed with slow cooker meals, but this one is definitely going into our regular rotation. Kids loved it!
I love this recipe! I’ve made this meal three times in the past 3-weeks. It’s simple to put together and my family loves the sauce. I love that I can throw it in the crockpot in the morning and dinner is ready when it’s time. I haven’t added the green beans b/c I haven’t had any on hand, but it’s great with a salad. Also, I used whatever chicken I had in the freezer – skinless, bone-in thighs (twice) and chicken breast tenderloins (once). All turned out delicious.
Hi! I was just wondering if you make this as a freezer meal, do the potatoes and green beans need to be blanched before freezing? Sounds delicious 🙂
The dish is good (not great) but the cook times were way off for me. The chicken was done much sooner and the green beans took 2 hours to cook. I’d reduce the cooking time to 6 hours on low and put the green beans in 2.5-3 hours ahead of finish time. I’m not sure what variations crock pots have but the one I used is new and has made other recipes fine. Wish this recipe turned out better for me.
I was told by my family that I needed to leave a higher review because they liked it. Just need to adjust cook times.
You have the realest comment! Lol
My husband called it amazing….he doesn’t usually use that word lol. Will definitely be making this on a regular. Thanks for sharing!
I’m making this for the 2nd time. The first time was amazing! I did everything just as the recipe says, and it was so good. I did notice my green beans needed a bit more time so I’m adding them sooner this time. Other than than, it’s perfect!!
Great Flavor yum! Will absolutely make again over and over. Thankyou
In the crockpot now. Cooked on low all day with boneless skinless thighs and left out the green beans.
Just took the meat and carrots out with a slotted spoon and put into a bowl. Carefully poured the juices into a saucepan and made a slurry of water and cornstarch. A lot of cornstarch. Brought the juices to a boil added the slurry and it thickened right up. Added it all back to the crockpot on low for an hour. I’ll roast the fresh green beans separate. This will be yum over cauliflower rice.
Y’all do NOT need to baste this. That’s ridiculous. No wonder reviewers were saying the veggies weren’t done.
I tasted the chicken and the flavor is outta this world.
This will be made again often.
This recipe was easy to follow, seasoned well and a major hit with my entire family. Thank you!!!
Honey Garlic Chicken & Veggies.
This was absolutely delicious!!!I would DEFINITELY pass this on to my friends. Thank you for a wonderful easy meal that makes me and my family happy.
May I sub legs for thighs? This sounds delicious and both my sons will be very happy, as I will!
Hi! Trying this this week. How would I adjust to boneless skinless thighs?
I use gluten free soy sauce in all my cooking due to a family member having gluten allergy – Kikkoman brand or Lee Kum Kee. I live in Australia so maybe not available where you live?
I am always wary of sauces. I find they are most often too sweet or salty and overwhelm the food. This sauce is perfect. The dish is wonderful and I’ll make it again. However, after 6 hours of slow cooking, the chicken was done and the carrots and potatoes were hard as rocks. I put the green beans in and 40 minutes later, same thing. So I took the chicken out and cooked the potatoes, carrots and green beans on high. It took 2 more hours. I am new to crockpots, but I can see that you cannot cook hard veggies at the same rate as meat. And putting the green beans in a half hour before you take it off does not work. It took forever to cook the green beans even on high. I will definitely make this regularly using quartered red potatoes and frozen carrots and green beans
I am about to try this recipe and appreciate your comments. I will partly cook the veg in the microwave first to make sure they are not hard!
Very, very nice! Had it with basaltic rice and there was not a scrap left! Followed recipe no tweets. 3rd time making it today already! Thank you!
As we say here in Maine, wicked decent! I used what I had on hand. I only had regular carrots, not baby ones, so I cut them down to size. Potatoes were russets cut down to size. Did the sauce as directed. I did sear the chicken thighs in olive oil first because that is what I do with most slow cooker recipes. I added the juice from the searing to the sauce. It has a nice flavor and was oh so easy!
This has a really nice flavor. Cooked on high 4 hours and the chicken (I used breasts cut in half) was dry, next time I will cook 3.5 hours. My problem with a lot of these type of recipes though is that the sauce is thin and doesn’t really stick. I tried cooking it down at the end with a little bit of flour and cornstarch and pouring it over, but it still didn’t stick to the chicken. The other thing is at the end the sauce that’s left in the crockpot has a lot of chicken runoff, which grosses me out so I try not to think about it. If I could the the sauce to stick better (I did baste) I would love ❤️ it! I’m trying it again though
Could I sub chicken breast instead and use coconut aminos instead of soy sauce?
I followed the instructions to a tee ! After 6 hours on low, it was so thick, and started burning on the sides of the crook pot!
This recipe is AMAZING. I subbed the green beans for asparagus. I added the asparagus with the other veggies at the beginning, the result was they were just super cooked but SUPER delicious because they were very soft (they stayed together) but soaked up all of the yummy juice/sauce. I also used chicken breast instead (3 medium sized breasts). I only based the chicken & other veggies half way through (I turned the chicken and pushed the veggies down into the sauce). SO GOOD! I’ll be making this again. At the end I slightly shredded the chicken.
Definitely delicious! The only issue I had was that due to my work hours, I had to cook it on low for almost 9 hours. The result was chicken so tender it fell right off the bone and I didn’t get to brown the skin at the end. However, it was still delicious! It was almost like a stew (but with broth, not sauce). I also will cook the beans a bit longer next time, as we prefer our green beans a little softer. All that said, we will definitely have this again. It was super yummy!
Very good but definitely had to double the sauce recipe. And I thickened it with cornstarch before serving.
Yes, I came here to say that I doubled the sauce recipe.
Made this for dinner tonight. It was very good, but I think I’ll cook my vegetables separate next time. The chicken was delicious!
SOOOO delicious! Followed the steps exactly and it was so easy and yummy. Would definitely make this again. The only thing I suggest is if not all the chicken is in the marinade, half way through switch the top pieces for some that are submerged so they get all the juicy flavors as well.
Tried this at work and it went over well … not to mention the place smells wonderful!
Can I substitute asparagus instead of green beans? Will that cook in the same time frame. ?
My chicken is cooking but my potatoes and carrots are still hard because there isn’t enough liquid.. I almost feel like I should’ve double the liquid.
Drooling just thinking about this! If I prep everything and cook on low for 7/8 hours do I need to baste every hour? Thinking to make it this week but I’ll be at work while it cooks. Thanks in advance!
Am going to make it tomorrow. My question is do I have to baste it every hour. Kinda doesn’t just throw it in the pot and leave it
Easy recipe, used real maple syrup instead of honey, delicious & easy.
I make this 2x/month for my husband. Is his absolute favorite recipe and I try A LOT of new recipes for his picky taste. I usually add mushrooms and serve over forbidden/purple rice.
Love this recipe. I basically do it the same but fill my large crockpot with veggies over the chicken and double the sauce. I don’t baste, but when I get home from work, I do a good stir, to make sure all the veggies are submerged in the sauce (if they haven’t been). Then, I leave it for another hour.
Why does the recipe call for 8 chicken thighs, but they use 3 in the video?
I wanted to know the same thing! Why is that?
Was thinking of trying this for dinner tonight but was wondering if there’s a substitute for soy sauce? My husband has an allergy to it. Thanks!
Try coconut aminos!
Can you use boneless thighs?
I used boneless thighs and it came out great. I did sear them first before putting them in the crock pot.
I made this last night and it was good. I halved the soy sauce and used 3 large chicken breast instead of thighs. I also added about 2 cups of water half way through as there wasn’t enough liquid. I ended up shredding the chicken about half an hour before serving and it worked out nicely.
If it is a gluten allergy, try gluten free tamari.
you can use tamari sauce as a GF sub for soy sauce.
I made it with sweet soy sauce and everyone loved it. Thanks for sharing this – Much Love 🙂
This was pretty great. I made it just as the recipe stated. Looking forward to tonight’s leftovers.
Made this for my sister and her family. Delicious and everyone including kids loved it.
This was absolutely delicious!!! I’ve made it several times now. My kids are picky eaters and they ask almost every other week if I would make it again. I do not put the carrots or green beans in the pot because the kids like the beans cooked in a little bacon drippings. Neither do I put in the carrots. Again, they like them with a little brown sugar. I would DEFINITELY pass this on to my friends. Thank you for a wonderful easy meal that makes my family happy. My husband told me ” it’s so good, my tongue will slap my brain” lol
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.
Thank you Jana!, one of the best chicken
I had in a long time.
I strayed a bit from your original recipe by
adding 1/4 cup of calamata olives and 1/4
cup of raisins.
All the best!
I made this last week for dinner. I put everything in the pot in the morning and turned it on low for 8 hours or more. I was so very good. Only thing I did wrong was not cut my potatoes and carrots up small enough. I double the sauce and reduced the soya sauce and it was so good. I am going to be making it again.
What are the calories in this per serving?
I made this while my parents were in town visiting, and they loved it so much. My dad kept going on about how it reminded him of his mother’s cooking, and it brought back the best food memories. She was an excellent cook, so that’s a big win! Mom asked me for the recipe as soon as they got back home. The only thing I did a little differently was taking a moment to brown the chicken thighs in a cast iron after they finished cooking because I felt like all of the good browning from the initial sautee had softened, and I prefer chicken skin to have a little crunch.
Any thoughts on a substitute for ketchup? My two year old literally just finished the ketchup with his Salmon yesterday (this is the only way I can get him to eat salmon lol). Anyways bc of Covid I can’t just run to the store with my little one and my infant. Could I use tomatoes sauce instead? .
I use bbq sauce, amazing!
Do you need to baste every hour on low? Also what is the calorie count per serving for this dish! Thank you! It looks great!
Hey! I had the same thought putting everything in like.. there’s NOT enough moisture in this. I used two lb chicken breasts instead and then added like double the potatoes, carrots, and green beans at the end. And then filled that sucker up with water til all ingredients were covered. The chicken ended up just falling apart. I recommend trying that! It does make it more of a stew, but the flavor is still *chefs kiss* and you can always make extra sauce for more flavor after it cooks. I think my only complaint is I don’t believe the carrots compliment the flavor of the dish well. I agree maybe some onion or some kind of pepper would do it some good. Otherwise, I really think you should try it again. 🙂
This was delicious! I cut the honey to 1/3 cup and it was plenty sweet. I also threw in an onion and mushrooms. It’s very adaptable. I’ll definitely keep this recipe in my regular rotation. Thank you!
Very tasty! Making for the second time today, at family’s request. I sub coconut aminos for the soy sauce, and add a little extra than recipe calls for. It is so good I eat the leftovers as a soup, I shred the chicken for it.
DAMN DELICIOUS! This was the jam, thanks for being awesome! I’m going to try it with beef next…
What do we do with the sauce?
It notes in step 2 to add the soy sauce mixture (aka the sauce) into the slow cooker after you place in the chicken ,potatoes and carrots
So good! If using chicken breast cook 4-5hrs and add fresh cut green beans during the last hour. My family loved it! Definitely will be on the rotation at our house!!
Is that 4-5hrs on low? I assume, but I’m very new to crockpot cooking and am not sure.
Hello 🙂 This might be a stupid question, but as I’m cooking for 1, I plan to halve all the ingredients. Should the cooking time remain the same?
Use sweet soy sauce it makes it 5x better
So good. The chicken was amazing and so tender.
The carrots and potatoes didn’t get tender enough for me after 4 hours on low. I took out chicken and simmered them a bit longer.
It’s four hours on high, that’s why.
This chicken is delicious. I used sweet potatoes (fresh), because I didn’t have the regular potatoes, and they were delicious! The sauce flavored them to deliciousness. This will be on my menus weekly. Thank you
I was wondering the same thing about the sweet potatoes! I have some and my son is allergic to white but can eat sweet, so I will use that tmrw! Also, some mushrooms and onions to go with it. Anything I read on here is always Damn Delicious!
Can you use chicken breasts for this recipe ??
Best recipe ever!! Damn Delicious, thank you!! Sauce was the best!!
Making this today! Does anyone know how many calories are in a single serving?
I am trying this recipe today. I pray it comes out great. I read some of the comments and decided to add some extra seasons. I am excited. I had a whole lot more vegetables than the images so I accounted for that as well. I can’t wait to eat it. I am considering serving over yellow rice. I have time to decide.
Thank you for sharing your ideas keep them coming
you do know Italian seasoning is 1/3 to 1/2 oregano? You may like it better than you think
It’s in the crockpot right now.. can’t wait to try it… I used drumsticks instead of thighs: just had those the other day…. I got so caught up I peeled the potatoes: so praying everything turns out great! Sounds good. pic looks really yummy… I will post after it is tasted/eaten.. FINGERS CROSSED.. tHANKS FOR SHARING.
yum! swapped the honey for maple syrup – soooo good!
Hi there, I’m curious if I can cook the chicken from frozen for the suggested 7-8 hours in this recipe? Or should the chicken be fully thawed prior to cooking? Thanks!
Frozen chicken is not recommended in the crockpot because it takes too long to thaw, putting it in the temperature danger zone! Thaw completely first!
Not sure if I missed something but this recipe was a disappointment in our house. Flavor was tolerable but not delicious. We won’t be making this one again.
I have no idea what I did wrong but the chicken completely fell apart and it turned into shredded chicken. I couldn’t broil the chicken at the end.
I just made this and it is delicious. I was a little thrown by there only being 3 thighs in the crockpot in the picture, but the recipe calling for eight, and that all not fitting in the crockpot with all the veggies. I ended up using two crockpots for it all to fit- I didn’t know if I could stack the veggies on top of the chicken. Next time I make it I may try thickening the sauce a bit so it’s a little less runny possibly with arrowroot?, and add more honey and more seasonings, but those are minor tweaks. It’s a great recipe, so easy, and one that I would use to entertain. Thanks so much for sharing it!
wow, first seen mention of reduced sodium soy sauce, sounds really great!
Thanks for the recipe and off course for detailed photos!
My ONLY improvement is to double the seasoning, soy sauce, and honey for more flavor but otherwise…
Was there not enough sauce? I’m a sauce girl
Hi! This looks so good! Can you use chicken breast instead of thighs?
This was fantastic and so easy! The only substitution I made was broccoli for green beans. The taste was really good and the chicken turned out tender.
My only question is: any tips for keeping the food looking like the picture? All of mine was quite brown by the time it was done cooking
Obviously presentation isn’t a big deal, but any tips would be appreciated. Awesome recipe and will make again!
Boy some of these comments are SO rude. Thank you for the awesome, easy recipe and thank you for putting this article out. You are feeding a lot of people from afar! I made this recipe with chicken breasts, carrots, potatoes, brussel sprouts and sliced up zucchini. Keep cooking!!
I ask you kindly to refrain from using curse words for your email. It is quite offensive and not gracious wording. Thank you
Hi Lisa. If this is something you are truly uncomfortable with, we ask that you visit another recipe page that suits your means. Let’s also please remember that this is a food blog – we are simply sharing our favorite recipes for all our awesome home cooks out there and mean no offense.
Hell yea fuck her opinion cause im bouta make this today whew
it’s literally in the name.. this isn’t the Wall Street Journal! She can express her creativity however she wants!
Wow, you come to her website and complain about her e-mail address? I remember when I was growing up we had the manners to respect others when we were visiting. It’s incredibly sad that the times have changed so much that we have forgotten our manners. I will pray for you.
Stupid damn lisa! your ridiculous
comment shows your ugly personality
and sure matches your physical
appearance as well!.
Bye bye little idiot and ungrateful lisa!.
Planning to make this and was wondering about using chicken breast instead and doubling the recipe. Any suggestions? Want to make sure it’s tasty and has sauce to spare.
Quick question, why does it say 8 bone in chicken thighs when you only used 3?
Hi Lacey! You can trust our recipe directions that call for 8 bone-in chicken thighs. The photo only shows three simply because the remaining chicken thighs are not visible under the other ingredients in the slow cooker. Hope that answers your question!
Your imagination is fine but that is a convenient untrue answer (clearly in the photo, under the 3 thighs and veges is the pot, not more thighs). (Honesty is still the best policy.)
Honesty and kindness is truly the best policy. 🙂
The response from Jana is correct. We are happy to send you more images from different angles so you can count all the thighs. Just be sure to provide the best email address.
Thanks for stopping by!
Oh jeez, I just looked at the picture. You can’t tell what’s underneath. The food was arranged to look attractive in the photograph. All chef’s do that.
What in the world is this comment? Some people really need to get a life…
Hey just want to confirm, we are supposed to take the lid off of the crockpot and baste every hour? Is this only for high heat or is it for low heat too?
Can I make this in my instapot?
I am going to try it in my Instant Pot this evening. I’m thinking 10 minutes on high pressure would do it.
Hello did that work?
Everything turned out fully cooked and moist but the flavour was a little different than what I am traditionally used to. Maybe it was the ketchup that threw me off a bit? My family ate it all and it goes well with rice or bread
Definitely it will gives you a huge hit. i’m in love with your super delicious recipes. it looks yummy. thanks for sharing your creative recipe. This is a Good concept. Very easy to understand. I also appreciate this article. keep on sharing.
I totally wasn’t sure about this recipe when I first put everything in the pot, especially because I’m usually not a fan of chicken thighs, but this actually turned out amazing. I was meal prepping for a few days, so I threw a bunch of extra vegetables in there with it (brussels sprouts, plus I doubled the green beans and carrots) and ended up having to double the sauce amount, but it was worth it! When I was reheating, I popped the serving amount into a small casserole dish and put it in the (toaster) oven to bake at about 375 for 10 minutes, then turned it to broil for a couple of minutes just to crisp up the skin on the thighs and a quick caramelization of the veggies on top. It was one of the first times I’ve actually enjoyed chicken thighs! I also took all the left over juices from the slow cooker pot and let them simmer in a saucepan on the stove while adding some flour (didn’t have cornstarch at the time) until the sauce reduced into a kind of gravy, which I used as a topper whenever I was reheating. Super simple recipe, and I’ll definitely make it again.
Ugh, so good! Definitely a good “go to” when you’re out of ideas 🙂
I swapped out the ketchup for Sriracha and it was fantastic!
I recommend that change if you’re iffy about ketchup (because personally, I’m not a ketchup fan.)
Definite do again! We both loved it!
I am going to make this tomorrow. It is the exact recipe I am looking for my 4 plump chicken thighs. I am not sure what website you are using but it is very irritating. It is very slow and constant ads blocking menu!
Sauce is sweet but not overly sweet. Next time I will thicken the sauce. I used 1 tsp Italian seasoning instead of basil and oregano since I don’t like oregano and was out of basil. Added some minced onion and extra garlic. Green beans need more than 30 minutes to cook.
you do know Italian seasoning is 1/3 to 1/2 oregano?
Can i do asparagus and broccoli instead? If so how?
In my experience broccoli only needs about 30 minutes in the crock pot, I would suggest doing it the same way as the recipe states for the green beans. It’ll be softened but not soggy, so still a bit of a bite to the broccoli.
Easy, quick and simple to make. Delicious and easy to use and the only difference would be to use frozen green beans because I had trouble with the fresh green beans getting tender enough, also if you prefer peas (frozen) work too.
Any recommendation for the instant pot timing?
I love this recipe. Good comment from my family. It is still good even after few days, more tastier.
This was delicious. Can’t wait to make it again. I left out the ketchup because I didn’t have any and it still came out beautifully. So so good. Thank you!
I made this recipe and we loved it! I felt kinda bad throwing away all that amazing broth that was left so i cooked some rice, mixed it with the broth (the rice absorbs it). Then i added diced carrots, shredded leek, spring onions, fried egg, koriander and i was left with a very nice nasi goreng 🙂
Made this for my family and it was a hit. It was very quick/easy and I did not baste it every hour because I was not home to do so. The only complaints were that the flavor didn’t make it to the middle of the potatoes and the sauce wasn’t thick enough. I used boneless, skinless chicken thighs and they were falling apart (not terribly) at the end. I also used 1/2 teaspoon of red pepper as I like things spicy…in my opinion, I could have added a little more. I added some mined onion, seasoning salt, and unsalted chicken broth (to cover the veggies). I cooked it an hour longer after adding the green beans so they would be more tender, but they didn’t absorb the flavors like the rest of the veggies. I used baby red potatoes, but next time I will cut them into fourths so the flavor makes it all the way to the middle of the potato. The chicken was DIVINE!!! Next time I might only cook the chicken with the sauce and turn it into a stir fry. I’d love for the sauce to be a little thicker, but the flavor was spot on.
I made this with little hope of it turning out like planned as I’m a terrible cook! Couldn’t believe how easy it was and took less than ten minutes to make the sauce and bung it in the cooker, couldn’t baste it every hour as was busy and it still turned out amazing!! Delicious succulent and sooo tasty!
Super easy and delicious. I used 2 lbs of boneless, skinless chicken breast and cooked for 7 hours. I added the beans with an hour to go and they were perfect. The potatoes that I had were pretty small so I didn’t cut them in half and they were tender but not mushy. Great recipe!
I love your recipes
My dinner tonight is divine. Thanks you.
Added a tablespoon of fresh lemon juice, a tablespoon of teriyaki marinade, and a tablespoon of dried ground ginger to the sauce. Also added onions on top of everything to keep them from dissolving in the sauce.
Made this for dinner tonight. Substituted the chicken for boneless pork chops. Was soo tasty! Also, only put the carrots in it along with the meat, as I was making a pasta side to go with. Everyone loved it. Had plenty of liquid leftover, so turned it into a reduction-mixture-type sauce to spoon over the chops and carrots. One extra thing I might do next time: it was Very tangy (almost too much), so I’ll use half the soy sauce it calls for and replace rest with broth.
Made this for the family tonight. They absolutely loved it. I discovered I only had a 4 qrt after measuring out the liquid so I ended up using 6 chicken thighs instead of 8, but used all the liquid. Also pot was too small to add green beans so I ended sauteing that on the stove pot with garlic and onion. Will definately be making again!!!
Do you broil the chicken before or after you make it in the crock pot?
I need some 5 ingredient crockpot meals
We love this recipe! So tasty and easy, and I love all the fresh ingredients!
I LOVE this recipe, so easy and very delectable every time I have made it! I do wonder about the nutritional value for some who have asked me, I could not find any on this recipe. Of course it is so good with just green beans and no potatoes or carrots when I want to cut some carbs out! I highly recommend this recipe!!!
no cards in chicken… there are carbs in potatoes … might want to rethink that
you might want to re read the comment jim
So good! I cooked mine in a Ninja which is a stove top so I could brown, and then it turns into a slow cooker. I love it!
Absolutely delicious. I did overcook it, but it was still great. Will definitely make this again.
This recipe was so good. My boyfriend and I loved it. I followed the recipe with a few minor changes to suit my taste. I used boneless, skinless chicken thighs and added about 1 tbsp of Kosher salt. Cooked for 8 hours on low. Next time I would add the green beans sooner as I prefer them more tender. Easy, inexpensive and so tasty.
I mixed most of the finished liquid with a corn starch slurry and made a thick sauce that set it over the top.
Can you tell me how much corn starch slurry you used? I’m thinking of making this without the potatoes and serving over brown rice instead but I’ll want a thicker sauce.
Molly, just take a bit of liquid from pot, whisk in few tsp cornstarch till smooth, then add back to pot. Best to do this on the stovetop as full thickness of sauce isn’t reached until boil after addition of slurry.
Excellent idea! I am going to copy you when I make it tomorrow.
Made this twice now and both times added 1 cup of chicken broth so there is fluid to cover all. Also, I steamed the green beans so I can enjoy the flavor. I don’t always like having all myfood taste the same. I only use organic. Thist ime I browned the chicken first since it was colorless the first time. I consider this an excellant recipe and benefited from the great comments left here (i.e. one wrote to increase the honey to 1/2 cup then later the recipe was changed to that). Thank you for therecipe, the pictures and all the good instructions.
So many negative people. Either you dont know how to cook or are buying bad ingredients. Ive made this recipe at least 5 times now and nothing about it is anywhere as negative as some people are acting like. Sauce is great goes good with the vegetables. I use real honey from a local bee farm. Broiling the chicken makes it crispy and then it falls off the bone. Overall very simple and perfect for anyday!
I have a 3-qt crock pot, so I used two large chicken breasts and halved the rest of the recipe.
Following some of the comments, I used 3 Tbs of soy sauce and filled the rest of the 1/2 cup with water, and used about 1 tsp of Italian seasoning instead of the oregano and basil. I placed the vegetables in the following order: chicken on the bottom, followed by potatoes and carrots, and put green beans on top. I put green beans with the rest of the ingredients at the beginning. I poured the sauce on top of everything and cooked on high for 6 hours (I have a Proctor Silex crock pot) without basting.
Chicken was my favorite in this recipe. Special thanks to Mandy for mentioning in her comment to put chicken on the bottom. It absorbed the sauce nicely, and reminded me of barbecue chicken.
Carrots and green beans came out great too, although carrots maybe slightly on the mushier side.
Potatoes were too mushy for my liking, and I’m not sure the sauce is a good pairing for them.
Overall, it was a good quick meal to make, but I would probably only do the chicken and possibly the carrots with that sauce again. I would probably just roast my potatoes instead and saute green beans with garlic (I know this defies the whole one-pot meal deal, but it’s about whether your priority is taste or convenience). I would also add just a little more crushed red pepper, a little less soy sauce (I think the 3 Tbsp comments were meant for the whole recipe, and I used it for half of the ingredients), and try cooking it for 4-5 hours. Although chicken was quite nice, it was in some parts a little dry (I did not baste).
Thanks for sharing the recipe!
Hello, I have all the ingredients except for oregano..do you think it would still turn out ok?
So easy to make and family loved it. I used boneless chicken breast. So delicious. It was a little spicy for me, so next time I will eliminate the red pepper flakes.
Can I replace the chicken thighs with boneless chicken breast? If so how many would be good?
I’ve tried this recipe before and we all loved it in my house, I’m using an Aroma rice cooker on slow cook setting for 6 hours min.
Has anyone tried adding rice to the recipe, not sure if it would just burn or fluff up in the juices. Any thoughts?
This is most delicious! (I, too, struggled for a moment with the video showing just three chicken thighs, but forged ahead.) I just piled all the chicken on top of the potatoes and carrots, and later, topped the whole thing with string beans.
Came out delectable, thank you so much for this recipe!! (I did pull everything all chicken and vegetables out of the liquid, and thicken it with a TBSP of corn starch, for a true sauce.) But that’s just me 🙂 And I think the added broiling of the chicken-skin side, or even one last fry in a pan, made it better still.
A really great recipe! I served it over mashed sweet potatoes tonight; it would be terrific over rice.
(Maybe sometimes people forget…a recipe, is not a cooking tutorial; you kind of “learn along the way,” no?)
I’m sorry this recipe has triggered a few horrendous responses.
I loved this. Again, thank you!
I Used pure maple syrup instead of honey and turned out amazing! cooked on low for 6 hrs. Carrots and potato cooked perfectly!
It was delicious but i messed up. USE REDUCED SODIUM SOY SAUCE!! Like the recipes says, i ventured over and used regular soy sauce, the recipe itself was delicious and the next time i make it i will follow the recipe. We used boneless chicken breasts instead of the thighs. The chicken turned out perfectly cooked. THANK YOU
The recipe says it calls for 8 chicken thighs, but the video only shows 3. Is the recipe supposed to say 8 ounces? Help! Lol! Making this now.
I’m going to make this as well, did you use 8 thighs or 3? Thanks
I’m about to make this and wondered the same!
I can’t have anything with soy. What do you recommend I use in place of the soy sauce?
I use coconut aminos instead of soy!
Braggs Liquid Aminos.
I’ve never cooked anything before. This dish came out fantastic! No one believes I did it!!! Thanks!
I cooked this recipe on high for 3 1/2 hours then added the beans per recipe.
The carrots and potatoes as well as the beans were all undercooked after 4 hours.
I continued to cook on high for two more hours before the vegetables were suitable to eat.
At that point the chicken was shriveled and dry. WE ate one helping then discarded the rest.
Do you think you can use frozen potatoes and green beans? Or should I let them thaw overnight?
I love this recipe! I have used it so many times with my slow cooker. However I recently replaced my slow cooker for an instapot but can’t figure out how to convert how long to cook it under the slow cook option or use the pressure cooker option.
Second time doing this. Threw everything in at one time and made a little more sauce. I tried broiling and not broiling, liked both ways. Would definitely recommend this recipe to others. Be creative, you can change the vegetables, use sweet potato instead of regular potatoes, make it your own.
I absolutely loved this recipe! I’ll admit, I was skeptical of the ketchup in the sauce but I was pleasantly surprised! I made this exactly as directed and it was delicious! I’ll definitely make this again.
My mother gave me a crockpot for Christmas and this was the first recipe I made with it 🙂
I didn’t have ketchup, so I used tomato purée instead. I don’t think the sugar in the ketchup is necessary considering there is honey in it as well. And the purée added some nice, red colour. I also added raw beets.
The only thing I didn’t have was the red pepper flakes, which maybe would have added some more zing.
I am making this one again, and will try the ingredients in the sauce in different volumes.
If I use boneless skinless chicken breasts instead how many or what weight should I use?
Used boneless, skinless chicken thighs.
Cut them in half.
Doubled the recipe.
Sprinkled bone dust (dry rub, goggle it. )
on top. Great for all sorts of food.
All 5 adults and 4 kids loved it.
Not too spicy, not too bland.
Served with salad and ciabatta bread.
Love the quick prep time.
Will definitely be serving this again soon.
Hello I’m wonder g if I can use my Dutch oven and bake this entree? My crock pot broke!!
I doubled the sauce recipe and used 8 boneless thighs. This is actually one of new favorite recipes now. It’s absolutely amazing. I dumped everything at once – cooked on high for 4 hours – low for an hour- all veggies were perfect
I finally made this tonight and it is going in the recipe rotation! Super easy, moist and flavorful chicken breast. It was approved by grandparents to grandkids who all raves about it. Add to that how easy it is and we can’t wait to have it again. I added onions and only basted once. I used frozen chicken breasts and cooked on high for 4 hours. At the end I strained the liquid and everyone loved using it as a sauce!
Easy to follow and turned out great! Used boneless skinless thighs and seared first, then put everything in crock pot on high for 3 hours (could’ve gone a little longer, but we were getting hungry and meat was cooked through). Didn’t add green beans as I did a favorite side dish with green beans, and forgot parsley… still delicious!
Hi! I’m making this now and thawed the chicken out first and only had 6 hours to work with so started out on high for 1.5 hours and the remaining on low. Is this safe? My meat thermometer is broken…
Christine, is there another meat thermometer that can be used? It is very dangerous to eat raw or undercooked chicken due to the possible presence of bacteria such as salmonella or campylobacter.
i made this and everyone loved it even my picky husband i didnt have fresh green beans or frozen so i added a ca of string beans right along with the potatoes and carrots etc the whole
dinner was so good will be making this again
Thank you to the creator of this recipe and a special thank you to everyone who wrote their comments and suggestions. I kept them in mind while I prepared this meal. Honey was short, only had 1/4 cup, cut the soy sauce down to 3 T, added 1 cup of chicken broth and cooked the beans and carrots separate in the microwave (4 min.). I was really grateful to all who wrote those tips, especially because I have made recipes that were awful and with just a few tweaks, might have been ok. You hate to waste your time and money and then get so disappointed! So, everything came out great! It was tasty, the chicken was tender and had good flavors, potatoes were good and of course the veg. didn’t taste like everything else.
A delicious recipe! Have made it a bunch of times now. I modified it a bit to include a little more honey and BBQ sauce, but it is so yummy!
Quick question for you: have you tried this in the Instant Pot and/or do you know the timing conversion?
I actually have not, but I’ve been meaning to give it a try!
This dinner was amazing! I will say this…….I tweaked it a little. For all of the reviews that said it was terrible…….here’s why (in my opinion). I would NEVER put a half cup of soy sauce in any recipe! It’s overkill! So I put 3 tablespoons of soy sauce and filled the rest of the half measuring cup up with chicken broth. It was perfect. My whole family loved it.
I love this recipe! It was so easy to make and the flavor is amazing! My only problem was my green beans weren’t cooked all the way so I’ll have to make sure to put them in longer next time! 🙂
My BF and I agree this recipe is absolutely delicious! Though I’ll admit my green beans never come out right, so I’ll increase their cook time when I make it again tomorrow. I got a giant pack of fresh chicken thighs, but individually they seem way smaller than usual. I know the recipe says to use 8 thighs…do you have a rough estimate of how many pounds/ounces of chicken your recipe is designed for, Chungah? Thanks!
Chicken thighs can range in size, but for typical grocery store brands, 4 bone-in, skin-on chicken thighs will weigh about 1.5 pounds. Hope that helps, Jeana!
Thank you, that was exactly what I needed to know. I also did my green beans for an hour this time and they came out perfect! BF wants it in the monthly rotation now!
I made this as directed and really enjoyed it! I did broil the chicken thighs, but I had to squeeze everything in because my crock pot is small and the chicken thighs that weren’t on top got soggy again. Next time, I’ll be sure to put them all on top and the veggies below so the skin stays crispy. Also, I wasn’t able to baste this, but it still turned out great.
Love love this recipe and 5-6 hours on high I’ve found to be the best for time, and green beans the last hour…and don’t skip the crispy step last! My son and husband are both sooo picky and they request this!
My issue today is I didn’t put it in the crock pot I totally forgot! Can I do this in the oven in my dutch oven instead?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
With the handful of bad reviews on here I had my doubts. So just to be sure, I broke out TWO crock pots and had one with the original version and one with my own tweaks and additions. Just so everyone knows, BOTH turned out amazing. I feel like everyone that didnt like the original version either didnt follow the directions correctly, got confused by how many peices were in the video (she explains that regardless of the video, the recipe is for 8) or it just isn’t for them. However, with my own version, I replaced the soy sauce with Worcestershire and added mushrooms, bell peppers and sriracha for some extra added kick. Other than that, I kept everything the same. Great recipe that it easy to make and more importantly, easy to tweak to make to your liking.
I don’t get the negative reviews; I loved this recipe and so does my family (some of whom are very picky). I’ve made it a handful of times and it’s always a hit. Also a good recipe to make for having guests over because it’s easy, filling, and simple but still very flavorful.
This is one of my favorite go-to recipes. It is delicious & easy. My cat came in the kitchen because it smelled amazing! I use chicken breasts cut up or tenderloins instead of thighs. They’re less fatty and still come out juicy.
Has become a staple recipe in my family. Pleases everyone. I have shared with others with same feedback. Very simple. Follow to the letter, never fails. And like others have said, can be easily baked in oven, or even on the stove. Thank for sharing !!
I’m surprised and confused by the negative reviews, too! This recipe is in our regular rotation and is one of my husband’s favorite dishes! I actually make it in the Instant Pot. I place 8 to 12 bone in thighs or drumsticks at the bottom, pour in the sauce (I omit the red pepper flakes since my young daughter eats it too), and place the chopped potatoes and baby carrots on top (I don’t use green beans). Set Manual High Pressures for 12 min, NPR. Thanks for sharing the recipe!
Can I make with boneless skinless breasts instead?
I cooked mine on high for six hours. Four hours wasn’t enough. It’s okay tasting (not sure why some people were so against it), but over-all it’s probably not something I’d make again.
It doesn’t taste OR smell good. I’m usually a real fan of their recipes but NOT this one. Very disappointed.
Love this recipe! I’ve made it SO many times since finding it on Pinterest a few years ago. We use coconut aminos instead of soy sauce, as one of my children has a soy allergy. It’s incredibly easy to make and tastes delicious. We usually have leftovers and it tastes just as good the next day, re-heated on the stove top with some of the leftover sauce/juices. Thanks for sharing!
Made this for dinner and it was a hit! I didn’t have carrots but red potatoes and green beans were great with chicken and sauce was delicious, used boneless chicken thighs. Will definitely make again.
Basil and oregano with soy sauce and honey? I’ve never heard of Italian style herbs with an Asian style sauce. Weird! It doesn’t sound appealing at all!
It’s delicious, but if it doesn’t sound good to you, you can omit or replace seasonings as desired.
Awesome! Only I used the boneless and skinless chicken, sweet potatoes (for healthier carbs) and added onions (because we love onions). It was fantastic! Definitely making this again!
Just a tad spicy for me, if you’re at all as weak as me when it comes to spice I’d decrease the red pepper. Also I used 1.5 tsp Italian season in place of oregano and basil. I copied another reviewers advice and made a glaze out of the juices and some cornstarch, yes!!!! Also I personally think the green beans need more time. Overall kids and husband approved.
Thanks for sharing, Lindsey!
We didn’t care for this, not a lot of flavor, trying to think
How I can improve it!
This was fantastic! I loved the flavor combo.
Thanks for sharing!
This was a good recipe for a cold January night. I followed the directions using skinless, boneless chicken breasts and cooked on high for 4 hrs. I didn’t baste except stirred juices over the beans when added for the last 30 minutes. It looked nice plated with the parsley on top. My family especially enjoyed the chicken. I think it would be even better served with a warm, crusty French bread.
This was perfect but for two minor tweaks: a) I think the chicken is meant to go on the bottom, because I did carrots and potatoes on bottom like I always do for pot roast and most of the flavor went to the veggies; and b) the green beans weren’t cooked all the way. I did this on high for four hours and in all my other recipes that means cut the cook time in half. Didn’t work here. Other than that, I think I found a new favorite!
Thought it was really good. I used 1/3 cup honey, 1/8 spoon of pepper flakes, one cube of basil pesto, 2 t. Italian seasoning and 1 cup of water to make it easier to marinade chicken.
I never cook and this was my first crock pot attempt. Bought the device to make things easy for my wife and family and I tried this for everyone. Not exactly sure everyone’s issues with receipe and cooking suggestions but I followed the instructions to the letter and the food was delicious. I did not have time to baste but didn’t matter. Everything was cooked perfectly. Thanks for a very nice receipe.
This is excellent, use Worcestershire instead of soy. I always add more honey. I bake it for one hour at three 350 then put the green beans in for another 30. Very tasty!
So easy. So delicious. The whole family loved it.
Love love love this recipe made it many times if you follow the directions exactly as stated it’s wonderful I do omit the beans though and does anyone know if you can freeze this 2 days after you’ve made it as I have plenty of it
Looking good!!! Great flavor and cooked slowly for 8 hours. Very tender and delicious sauce which I thicken ed with a little corn starch and set slow cooker on high for 15 minute, was perfection.
I haven’t tried the recipe yet, although it looks very tasty. I do have a slow cooker with a high and low setting. Is there a difference when cooking something either way, and the outcome? This is with the recommendations for either way to cook.
The difference between the two settings is the simmer point, the time it takes to bring all the contents of your slow cooker just below the boiling point (about 209 degrees). On the low setting, the time it takes to reach the simmer point is around 7-8 hrs. For the high setting, it takes around 3-4 hrs. Hope that helps!
Great recipe thank you
Made for the first time this weekend. Cooked as directed with the exception of chicken breasts instead of thighs. And I used red pepper cayenne, thinking it was same thing as crushed red pepper! (NOT the same) but mine sure had a kick to it! We loved it. I will definitely make it again, and try with the right red pepper! Also on slow for 7 hours, the chicken was a bit dry. So maybe with the right ingredients it would be better, but we really liked it the way it turned out!
That’s great! Love hearing you made it your own and enjoyed it!
This recipe is ridiculously good- The chicken was so tender it just fell off the bone and the veggies were soft and juicy. The sauce was so yummy I let one of my clients try it and now she wants the recipe. I will definitely be making this again soon and sharing.
Looks delicious, but not healthy!!!
I hope you reply quickly. I was thinking of making the honey garlic vegetable and chicken for this weekend, (to serve over Saturday and Sunday) but if it cooks during the night, I can’t get up every hour to baste it. I have company coming, older men, and I’m disabled. If you can a suggestion for this recipe, or maybe another one where it’s pretty soft foods and not spicy, please let me know. I’m disparate. Thank you!
Yes, of course! Happy to help!
There are many other slow cooker recipes you can try instead that does not require hourly basting.
You can check them out here: https://damndelicious.net/category/slow-cooker/.
Here are some of my favorites:
Is there a reason the video only has 3 pieces of chicken in it when the recipe calls for 8?
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.
Ok so it wasn’t as bad as many of the other users made it out to be, but it’s definitely not something that I’m going to be eager to make again. I did make some changes to it though. I did about 6 cloves of garlic and 2 tsp of red pepper flakes, so it had a bit more heat but wasn’t what I would call hot. Definitely have to agree that it is one of the least appetizing looking dishes I’ve ever made. Everything just kinda turns into a brownish color.
Also I have NO idea how they came up with the portions for this. There is no way 8 chicken thighs and 16oz of carrots, potatoes and green beans will fit in a 6qt slow cooker and will be covered by that amount of sauce. I used 3 good sized chicken breasts and left out the green beans entirely and it was still a pretty cramped crock pot.
2.5 out of 5 stars.
Joe, if you are using chicken breasts (not chicken thighs), please note that they are substantially larger so, of course, not everything will fit.
Chungah, I actually got this recipe out of your book. I was also planning to use breasts but I have a larger slow cooker. How would you adjust the cooking for boneless/skinless breasts (2 lbs)?
Also, will you be coming out with another book any time soon?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications. And yes, I am hoping to have another book out very, very soon! 🙂
One more thing…by the comments that I have read people either love this recipe or hate it. If you were to make it today would you modify any of the ingredients? I was thinking of skipping the oregano and using fresh basil. I also have some fresh sage, fresh thyme and fresh oregano on hand. Any suggestions?
I actually love the recipe as is but you can certainly use all the fresh herbs you have on hand! 🙂
Looks delicious and going to make this tomorrow… Do you need any extra liquid to ensure the chicken isn’t dry OR is the sauce enough?
The sauce/seasonings should be enough. 🙂
How can I make this recipe in an instant pot please?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Made this with raw honey & without the parsley (because I didn’t have any) and it was very good. The sauce has a sweet tang to it & it’s even better warmed up later. The raw honey may be better to use instead of store bought filtered/pasteurized honey since that just isn’t ‘real’ honey. Also added the green beans at the beginning so they cooked well & didn’t end up still crispy. Will definitely make this again.
Is there any chance I can make this with skinless chicken breasts? Say, two or three large ones cut in half?
I made this in the oven and it turned out great! Family really loved it. I did make some changes:
No green beans(ran out of room in the dish), No parsley,basil, oregano or red pepper flakes. Added:
1/4 c rice vinegar, granulated garlic, and 4 minced garlic cloves. Wanted to add mushrooms and onion quarters, but again no room. I usually buy the chicken thighs boneless & skinless at Costco. This time I bought them at Winco with bone-in and skins on. the ones from Winco were much bigger than the Costco ones, and that why I ran out of room.
Can I make ahead and freeze? I thought this might be an easy meal to take to my daughters.
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Chungah, you never lose your cool! I have been reading the comments on this recipe (Slow Cooker Honey Garlic Chicken). I am definitely going to make this soon. The reason that this is not a comment on the recipe as much as it is possible solution for all of the negative comments. I have been using Rival Crock Pots forever. Then one day while browsing Amazon, I came upon a Cuisinart slow cooker. It was calling me to order it so, yup, I did. I used it twice and went back to my Rival. The jist of this long comment is that not all slow cookers are alike. I think this could be the reason for so many negative comments because we have never ever been disappointed with your recipes! Please keep them coming!
Thus is great ! Question if my Green beans are frozen to I have to steam them or can I just put the frozen string beans in the slow cooker?
I’m making this for the second time…..it is AMAZINGLY delicious and super easy to make!! Thanks for a great recipe!!!!
This recipe is delicious, idk what everyone who’s bashed it is talking about. This will def be a new staple in my home, we all loved it! Literally the only thing different I did was added a little extra pepper flakes, and added a splash of chicken broth (just because I had a little extra I needed to use from the fridge). Soooo good!
(Ps: nothing about this smelled funky like some others were stating, I literally don’t know why they were bashing on this recipe)
This was super delicious. Made it last week, making it again tonight!!
Does the chicken skin really turn brown like that without frying it first?
The chicken is broiled in step 3:
3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
I was hoping you might be able to give me some tips on using canned veggies for this recipe.
My family doesn’t have a lot of money and we don’t live very close to a grocery store. Gardening is also out of the question, and we don’t have a whole lot of freezer space, so we have to buy a lot of canned stuff.
It’s hard to find recipes for canned veggies, so any tips would be really helpful!
Thank you for this recipe. I love easy recipes especially when they taste as delicious as this one! I live in Arizona and it is so HOT right now that I try to use a slow cooker or make salads.
OMG I can’t believe all of the negative comments!! People are so RUDE. If you don’t think you are going to like something then use your common sense and substitute the ingredients for something else. Don’t leave passive aggressive comments on someone’s blog.
I tried this recipe last night and was nervous, because of all the negative comments. It turned out AMAZING and I have no regrets. This recipe was so good I will be using it again and again. Next time I will put a little less honey in it, but that is pretty much it. I did substitute the basil and oregano for ginger and sesame oil, just because I wanted to use it up. I also put a 1/2 cup of white wine on top, because I wanted to try it out. This was amazing! I cooked the chicken on low for 8 hours and it was perfect- fall off the bone tender. I also put the chicken under the broiler for a couple of minutes until it was nice and crisp. I can’t wait to have the leftovers again tomorrow. I was nervous about the green beans not being cooked enough, but they were perfect. Thank you so much for the great recipe Chungah! I have tried other recipes of yours and have never been let down. Keep up the great work! Say hi to Butters <3 :).
You are so sweet, Lindsey! Butters says “hi” (in spirit!) as he’s currently snoring away in the toilet. Hah!
I make this recipe at LEAST once a month, usually it’s by special request. Everyone loves it. Make sure you get quality chicken. I cheaped out once and the excess cartilage was not nice. Even my picky niece who hates vegetables and only lives on plain rice and chicken loved this. She was slurping it up and asking for seconds, and her mom was absolutely shocked.
The chicken is super moist and the flavors are addictive. I just serve over some garlic steamed rice to sop up the yummy juices. Huge hit in my house. Easy and delicious. Thank you!
You ever make something in the crockpot and even as you’re prepping it you’re kinda like..”this might turn out really bad” and then you finish work, go to the gym, and come home really excited to eat dinner only to find out the thing you feared came true and you open the door to your home and your nose is like “does that smell good or bad?” Because you’re just starving so it kinda smells ok. And then you try it and you’re still unsure and you keep eating it hoping that somehow the flavours will magically change. And then you realize, “wow this is really bad”
Moral of the story is…always have kraft dinner in your pantry.
Such a shame too because I love most of your recipes but this was the most disgusting thing ever and I followed it to a tee. I threw it all out. A few friends of mine told me they actually tried this recipe as well and same outcome…absolutely horrid. Maybe you should consider taking this down lol
Mel, I appreciate your honest feedback but if you look through the 651 comments here, many if not most of my readers here have LOVED and had amazing outcomes. Maybe this recipe just isn’t for you! So I think I’ll still keep it up. “LOL” 🙂
Has anyone tried this in a Instant Pot? I ran out of time this morning. If so, how long did you cook in Instant Pot.
^I just realized the chicken I was referring to was your recipe for honey sesame chicken. MMM! Both are good recipes!
I think this is a great recipe but I will use boneless skinless chicken thighs next time. I have another go to honey chicken recipe that uses them (but doesn’t have veggies in it so I wanted to try this to be healthier) and it turns out awesome.
I liked slow cooking it for 8 hours because the chicken came out really tender, but for the leftovers I’m skimming off a lot of fat off the top. My broiler didn’t get the skin crispy enough without burning it so we didn’t really eat the skin. I took out some of the liquid and made a gravy with cornstarch and served over rice! Yum! Even the potatoes are flavorful!
I am so glad you enjoyed the recipe!
I like the other recipes on this blog but this one in particular was not my favorite. Will not be making again.
I’ve made this several times now and always so delicious! I use boneless, skinless chicken thighs – they were so tender. There is enough sauce covering everything as it was cooking, so I didn’t need to baste. I thickened the sauce with a bit of cornstarch at the end, which made for a wonderful gravy-like sauce. This is one of my husband’s favorite dishes. Planning to make it this weekend for guests – it’s that good! Thank you for sharing such a great recipe!
I can’t get over some of the negative comments on this recipe. To each his own I guess but I personally loved this recipe. My mom made it a couple weeks ago and sent some home with me. Delicious! I made it tonight and it came out just as good. My husband loved it as did my super picky 2 year old twin boys. They devoured a huge bowl. I’m never let down by your recipes, Chungah so thank you! Happy cooking!
I was really excited to try this, but I didn’t care for the sauce. I was so bummed it wasn’t as good as I thought it would be.
This is in my crockpot now! I had to make some adjustments according to what I had on hand, a major one being bbq sauce instead of ketchup, I used half as much, and garlic powder instead of fresh. I halved the soy sauce for health and taste reasons, and I added some fresh sliced mushrooms because we love mushrooms. I used boneless skinless chicken thighs (fat cut off) It smells wonderful! Thanks for the simple, quick (20 minutes prep) recipe!
This recipe was fabulous! Thank you so much. It will definitely be on the menu often Nom nom
Please disregard my previous comment. Would you mind not approving it please? I was so stressed out about making it because, of the negative reviews, I thought I would need to majorly alter it, but it is icy outside, and I didnt want to go to the store again so I just followed the recipe exactly, except instead of basil and oregano, I added 1 tbsp. Ginger paste and 1 teas. Seseme oil, I stirred/marinated it every hour or so and really kept an eye on it. I also used fresh boneless, 8 skinless chicken breasts majorly butchered down(I dont like skin or that white stuff) and cooked it on low the first hour, and high for another 3 hours. I added the green beans 30-60 minutes before I ate. The beans were a little crunchy, Should probably be added two hours before you want to eat. This has a bite to it- great flavor and I would make again for its easiness. I may experiment with adding different vegetables like celery, broccoli, peppers to get more fiber. The chicken was so tender and retains the flavor of the sauce. I highly recommend. And I am VERY picky. Idk what the bad reviews are about? I dont think this is one you can throw it all in, and leave it unattended. I watched over it like a hwak. Maybe that was the issue? Thank you! And Im sorry for my previous review.
Very annoyed with this recipe. I was sucked in the picture, not in the mood to cook, so I just got the ingredients. Now, assembling it, I start reading the reviews! Lots of BAD, BAD reviews. I am disabled and cannot afford to waste ingredients/food. I have done a lot of cooking and it doesnt look good, the sauce, combining soy and basil and oregano, with potatoes, gross! Potaties are more of a roast type vegetable. People are suggesting ginger, which is fine, I have some, thankfully, but I am having to rw configure this whole fn recipe at the last minute and go to the store and replace the vegetables to something that will go with the sauce Im about to wing. I see that there are what looks to be 100s of comments and a stock anwser of without further recipe testing I cannot comment. I think, if you are going to leave this recipe up, it is your rwsponsibilty to experiment and make suggestions on sipubstitions. I will prolly have to soend 10$ more dollars, that I could have saved for aomethhng else besides food, on broccoli, peppers, an onion and chick broth. Im making this asian chicken and removing fn potatoes with soy, disgusting! What a waste of $3 for the potatoes. My sauce will probably be soy, honey, garlic, ginger, pepper, im adding peppers, red onion, just very very annoying. I cant tell you how many of these blogger recipes i have attempted that justsuck! I will stick with cooking light, of chef based, texted recipes from now on.
I am planning on making this recipe very soon! The grocery store I go to often does not have green beans in stock. Is there another veggie that would be good in its place?
Broccoli would be a great substitute!
Sounds great, thank you! Also I just noticed that the recipe to says to baste every hour. I will be out all day. Is the basting every hour necessary?
It is recommended but not necessary!
I do not onderstand the cooking time… 7-8 hours… is these not an exact time?
Yes, that is correct. This cooks on low heat for 7-8 hours.
I just wanted to say thank you so much for the time and effort you put in to your recipes and this page. This is going to sound cliche and maybe down right lazy even, however I’ll say it. These croc pot recipes that people take the time to carefully plan out and put out there for the world to use are really the saving grace for my families health. Both myself and my husband have very little time Monday through Friday to prepare healthy dinners! I suppose it’s partially a lack of enjoying cooking on both our ends, so dare i say we lack initiative to cook! However, we also really do have strenuous jobs that take allot out of us. Anyways, Your time and effort really means a lot to me and i just want you to know that no matter how it comes out tasting tomorrow night, this family is very appreciative of your time. thank you!
It was a hit in our house, even my 6 year old asked for seconds!
Could you substitute russet potatoes for the same temp and time in the slow cooker?
Yes, but please make sure they are cut small.
Question; how much would I have to adjust the recipe to only make the chicken?
Some seriously harsh critics on this thread. Its a crock pot recipe, not tax reform. I always appreciate people willing to put their recipes out there to help busy people like myself. Thank you for that!
One more thing to add – I do think the recipe should be called something different. “Honey Garlic Chicken” is really misleading. I think it should be called something like “Tangy Honey Chicken” or something.