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.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
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.
Love it
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?
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!
Gabriela
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?
Hi Jana,
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!.
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?
Thanks
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!!!
Love it
Love it
Do you broil the chicken before or after you make it in the crock pot?
after!
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.
Results:
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.
DIsappointed!
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!
Love that!
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?
Thank You!
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!
Excellent!!!
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.
Thanks!
Looks delicious, but not healthy!!!
Hi!
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:
https://damndelicious.net/2016/10/07/slow-cooker-beef-stew/
https://damndelicious.net/2017/12/16/slow-cooker-loaded-potato-soup/
https://damndelicious.net/2017/11/28/slow-cooker-tomato-basil-soup/
https://damndelicious.net/2016/12/09/slow-cooker-chicken-wild-rice-soup/
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?
Yes, absolutely!
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!!!!
Thank you!
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!!
That’s great!
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.
Hi!
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!
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.
I was worried about making this after reading some of the negative comments, but I was happily surprised! There is definitely a tang to this that I could see bothering some people. When my husband and I had our first bite, we both had the same first reaction, because it doesn’t taste how you think it would. But after the second and third bites, we decided we really liked it. Was easy to make and we had tasty left overs!
Love this recipe! I included it on my blog: Gift Guide for Tiny + Off-Grid Living. Keep up the great cooking!
I made this recipe yesterday and I will give it 5 stars. Thr only difference is I used drumsticks and addee a little more honey. Othet than that I followed the recipe. My kids 3 and 15 ate all of their veggies without a peep. I will be making this recipe again.
I gotta say, I have no idea how anyone could say this was a bad recipe! Clearly they must have screwed it up. I’ve made it 3 times already and every time it’s a huge hit in my house. The second time I made it, the chicken did fall apart a bit, but that was my fault for having cooked it too long. I set some of the juice aside for when I broil the chicken afterwards. I add a little bit of melted butter to it and then baste the chicken while it’s crisping. Sometimes you have to tweak a recipe just a tad bit to fit your taste. Common sense.
I made this for my boyfriend and he raved for days about it! I was only able to use about 1/4 c of honey since it was all I had on hand and it was still wonderful. Thank you for such a great and easy recipe! I’ll be making this again in the near future!
I’ve tried this many times, and while it’s pretty good it NEVER turns out like the picture. I’m currently broiling my thighs to crisp them up, but I don’t think it’s really going to help. How big of a crock pot should I be using? I have no reason to ‘baste’ them because everything is under liquid in my 6 or 7 quart crock pot…
I used a 6-qt slow cooker here!
This is not a crock pot when you have to marinate every hour. This will marinate tonight and make all day tomorrow. Will keep you posted.
I made this a few days ago and it was amazing! I’m surprised at how many negative reviews there are- I followed the recipe exactly and I wouldn’t change a thing. The leftovers were even better a few days later!
This is one of the best recipes I’ve ever seen, looks delicious and is so easy to cook. Thank you for sharing this amazing recipe with us AMAZING……
Hi there, I would really like to make this recipe for two families with a total of 15 mouths to feed. I’m thinking my 6qt slow cooker won’t be big enough for all that food. I have a huge Dutch oven. Any suggestions on temperature and cook time in the oven for that much chicken and veggies? I’ve made this recipe before in the crock and it was great! I’m sorry if a similar question has been asked. I tried to read the comments, but there are sooo many.
Thanks for all the great recipes! Your site is my go to for one pan dishes!
some people have done it in the oven & the stove top. You’ll have to take the time to go through the comments for the times.
I was worried about cooking it after erading some of the reviews but it came out amazing! I used skinless breasts and cooked on high for 4 hours. The carrots still had a crunch to them and came out soo good! I think I’ll had the green beans a little earlier though:)
Yay! I’m so happy to hear that!
Chungah,
Wow! Yummy. I cannot miss the real beauty of this recipe. My husband is coming back home next week after his two months business trip. I tried this out yesterday with my grandma and shared with dad. He absolutely loved it and requested me to try out different recipes like this. All credit goes to you. It is high time to impress Mike with this delicious dish.
Once again, thank you very much for your recipe. Keep sharing the good work.
~ Anna
I made this recipe with a few tweaks! I added sesame oil, rice vinegar, lots more garlic, garlic salt, mushrooms, and asparagus. I omitted the dried herbs. And I cooked on low for about 5 hours. After it finished I reduced the sauce on stove top and added heavy cream. It was still a thin sauce however it was so tasty and creamy! The original recipe didn’t sound like it’d be my favorite, but with these few tweaks the whole family loved the meal.
I made this with boneless chicken for my husband. He loved it! Said the chicken was delicious. I ate some of the veggies and they were good, but the sauce wasn’t my favorite. (That’s a matter of preference, not a faulty recipe!) This was so easy to make & I will certainly make it again for my husband.
I had to give you some positive feedback after seeing some rude comments about people not liking this. Its hard to mess up a slow cooker recipe first of all and this was no exception! Whoever didn’t like this must have managed to mess it up or they are very picky. It came out delicious! I made a couple minor changes for personal preference… I did 1.5 lbs of boneless skinless chicken breast and shredded it after cooking on high for 3 hrs. then I put set it on low for another hour and let the chicken soak up more flavor while adding green beans a dash of woshtershire sauce, some onion powder, garlic powder and more salt and pepper. It came out soooooooo yummy. Thanks for another great recipe!
Excited about having this for dinner again tonight!!
It takes a bit of planning to make sure I have all the ingredients, but we just love this. I’ve suggested it to other people, and they love it also. A big plus is that it left my oven available to make a crusty bread to go with it! I added some water to make the gravy my hubby loves, so the crusty bread will come in handy.
XO
MWAH!!!
I’ve made this in the slow cooker in the past. Yum! Yesterday I ran out of time to get it in the slow cooker, so I tried converting to the Instant Pot. It turned out wonderful.
What settings did you you for the instant pot?
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.
I was curious as to how you fit 8 bone in chicken thighs in a 6 quart crock pot. However, after watching the video, I see that you only put 3 in…?
Not a good recipe. If I ever try it again I’ll use three hours on high (not four) rather than 8 on low (I actually halted the process at about 6-1/2 hours). Eight hours would give you chicken honey soy soup. regular carrots cut up are better than baby carrots which become tasteless.
I would just like to say to Doron Schiowitz, you must be a very unhappy person to say what you said to Chungah on your post!! It had nothing to do with the recipe & although I don’t know Chungah personally, she sounds like the most sweetest, compassionate person I think you’ll ever meet!!! You truly didn’t deserve her graceful response!!!! Sounds like you need an anger management class!!!!
I’m so shocked at the amount of negative reviews! I’m sitting at the table eating now and mine came out great? Wonder what happened for others?
Same! I actually made it a few months ago and it was delicious! I’m reading the recipe again to make it a second time. I have no idea what people are talking about. I especially loved toasting the top of the thighs on the oven. Delicious.
Same here! I don’t know what people are complaining about, mine came out amazing 🙂
wow that chicken look super tasty!! I should learn to use my slow cooker more often.
Gonna try this recipe for a change. Comments seem to divert but still giving a try to check if i can make changes
My family is not able to have soy sauce what can you substitute for that ?
I’m wondering how/if you could adapt this to a stove-top pot recipe? It looks amazing and I want to make it, but unfortunately we don’t have a slow cooker.
I followed the recipe exactly for 8 hours except for I used three chicken breasts instead. The chicken was super dry and the carrots and potatoes were completely soaked in the soy sauce mixture. It was too salty and did not look pretty. I want to try it again with chicken breasts and was wondering what you would suggest? I was thinking four breasts and add the vegetables 2 hours before it’s done instead of at the beginning. What do you think?
My picky family loves this recipe! We made it as written the first time, and we didn’t really like how the carrots tasted. So now we make it without the carrots and usually use chicken breast. Its yummy! Tonight I didn’t have green beans so I used broccoli instead and it was great! Thanks!
Everything I’ve ever tried from your website has been delicious and this was no exception. Thank you for an helping me feed my people on a busy day. I mixed the potatoes and carrots on the bottom then covered with the thighs (I trimmed the skin slightly) and topped with the sauce (I didn’t have quite enough honey but it was fine) . After 4 hours on high I removed the chicken to a sheet pan, added the green beans and turned the crockpot to low. At serving time I popped the thighs under the broiler as suggested. Great flavor and super easy. Thanks again!
If I prep this meal the day before will it be a problem? I already put everything together today but won’t be able to cook in crock pot until tomorrow. Do you know if this will work? Thanks!
Why does the video and picture only show 3 chicken thighs but the recipe calls for 8? I’m trying this recipe for the 2nd time and am hoping it turns out better than the first. Last time , like many others mentioned, it was for flavorless.
Just made this and it was great! Did not use basil or oregano since I don’t like those but used four garlic cloves and it was still flavorful. Used average-sized red potatoes that I halved (and quartered the larger ones) and they still weren’t done for about an hour after my chicken (used boneless skinless breasts), so I would at least quarter them!
The photo shows 3 chicken pieces. But, the recipe says 8 chicken thighs. I’m confused about the amount of chicken.
Hi there, Was just wondering if I chose to broil the chicken, do I still put it in with the potatoes and carrots in the slow cooker for the 6-7 hours?
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…
I made this according to the recipe using the High Temp/4 hr option and making only two adjustments: I almost doubled the garlic and I used 6 boneless, skinless thighs since that’s what I could find. It still came out excellently. I did baste it occasionally since I was home, but I really think it wouldn’t be necessary if you left it all day because eventually the juices almost cover all the vegetables. Be aware that–just as you see in the photo–it yields a very thin, watery juice. This can be easily and quickly converted to a nice glaze/gravy and that’s what really made the dish stand out.
I think those who complained about lack of flavor were missing this step. I just used the baster to transfer about half of the liquid to a small skillet and heated it on high. Then I used 1 Tbls of Kuzu Root Powder (you can use cornstarch just as well) and dissolved it with 1 Tbls of water. Pour the dissolved starch into the simmering juice and continue to heat on medium high as it thickens up before your eyes. Remove from heat once it has thickened to your liking and you will find that the flavor from the juices will now be much more concentrated in this gravy which can then be spooned over the dish. I put it over quinoa and it was perfect! Also, the chicken was just as tender and juicy using boneless, skinless thighs.
Frozen or fresh green beans?
Fresh!
Anazing!! All I can say is WoW!! Will definitely make it again! My dad’s comment was “it’s better than Boston Market!” And my mom’a was “can you cook every night?” Huge hit! Love this recipe and will share it with those I love!
I hated the flavor of this recipe. It was gross, never again will i make this dish. Disappointed.
Wow! This is by far the best tasting slow cooker recipe I’ve tasted. Everything was amazing. I did not broil the chicken and used bone in thighs. I cooked this meal on low for about 6 hrs and high for the last 1.5. I made Jasmine rice to eat with this recipe as well. I will definitely be making this again. I had enough for leftovers for the next couple of days. Thank you so much for this delicious recipe!
I was a little disappointed in this one. It was decent, but not great, and definitely not appetizing to look at, even if you broil the chicken. The potatoes and carrots were completely brown. Next time I think I’d do the potatoes separately so everything isn’t the same colour and flavour.
This is hands down one of the best things I have ever made in my slow cooker. I didn’t change a thing. I didn’t even broil the chicken after it was done because it looked browned. This is a keeper.
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…
Can I use chicken drums instead? Does it take the same amount of time to cook?
It looks amazing and drooled on myself but Sodium 1445.4mg ??!!
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.
Oh! Wow!!
Really amazing delicious recipe and healthy. So helpful, My wife loves it. Thanks CHUNGAH.
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!!!
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.
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!
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.
Dreadful. I apologized to my slow cooker for the invasion.
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…
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!!
Broil chicken before crockpot or after?
After.
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.
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!
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.
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.
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.
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.
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
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.
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.
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!!!
This looks delicious! I wonder, could this recipe be adapted to work in a pressure cooker instead of a crockpot/slow cooker?
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!
Woah – OMG! The flavor is amazing! Love it! Thank you Chungah – I appreciate the healthy, flavorful meal!
-Diane
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.
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.
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.
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.
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.
The sauce wasn’t very strong, but overall everything was good.
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.
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.
This is the best recipe I have ever made. It is so flavorful and delicious.
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.
Can the chicken go in frozen?
It is best to use thawed chicken.
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!
No salt?
Nope – none needed! 🙂
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.
Any idea if I could substitute white potatoes and celery for the green beans?
Yes, absolutely.
I just found this recipe the other day and it’s in my slow cooker right now! I’ll have to say how it turns out later but I did stray a little from the original recipe to use some of what I already had on hand. I think I’m using a bigger pot than what the recipe calls for but it fits all my ingredients nicely.
After reading some comments I decided to double the sauce recipe from the beginning (I’m a huge sauce fan and wanted extra). I substituted the ketchup with honey garlic BBQ sauce and used a roasted garlic & peppers spice mix I love instead of red pepper flakes. May seem heavy on garlic but I love the stuff and often use extra anyway.
I put the potatoes on the bottom and did a layer of baby carrots next. Then used 1/3 of my sauce mixture and poured over the veggies. Then I did a layer of chicken, I used boneless skinless thighs and I’m not planning to broil them after. I chopped a small onion into large chunks and threw it on top then poured the rest of my sauce over everything. I also decided to top up my pot with a little liquid, about 1 cup I’d say, so the chicken was just barely covered. I have beans I’ll throw in, probably at the 7 hour mark. I plan to cook it at least 8 hours on low without basting.
Here’s hoping it turns out! The sauce smelled delicious as I was mixing it so I have high hopes!
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.
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.
This looks delicious…and so easy! Thanks for sharing, I’ve pinned it and am going to make it later this week 🙂
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! 🙂
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?
I had the same results hope everything to email for lunch butoday threw everything out. Must be the regular soy sauce
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.
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.
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 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!
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.
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?
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
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!
Hello What does blasting mean?
Here is a great tutorial on how to baste. Hope that helps!
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.
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 sooooo proud of myself it came out amazing!!!
Just have a question. ..do you use fresh or can green beans?
I recommend using fresh.
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?
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!
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.
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.
Coconut aminos is a great substitution for soy sauce. Way less sodium than even low sodium soy sauce.
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!
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.
Could you inject rather than baste?
Unfortunately, I do not have any experience with injecting. As always, please use your best judgment.
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.
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
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 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.
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.
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.
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.
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.
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!
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.
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.
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.
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 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!
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’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! 🙂
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!
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.
What about everyone else’s time getting wasted on reading your bossy message? Personally, I’d rather have been reading the comments from people saying how pretty the dish is, and how they can’t wait to try it. At least they’re pleasant. 🙂
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.
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.
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.
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!
This recipe looks really good…I’m interested in more of your recipes…thank you
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 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!
It has been 8 hours and everything in the crockpot is now dark brown. Tastes good but looks nothing like the photo :/
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.
Do you think this recipe would work in a pressure cooker?
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.
Im confused. New at slow cooking. Do we add water?
Nope – recipes will typically specify when water is needed.
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!
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?
This was so good! Family loved it and super easy to make. Love all your recipes theyve all been a hit.
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.
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 cooked this recipe last week. My family loved it! This recipe is a keeper!
I made this last week. My family loved it. This recipe is a keeper!
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 ?
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!
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.
So basting means you make more of the soy mixture and add to it ?
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.
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.
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?
I made this. It was so good, I could hardly get over it.
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.
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!
Would this work in a pressure cooker?
What would the cooking time be?
Thanks much!
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.
How many hours would you suggest if I only use 4 bone in thighs on low heat?
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?
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.
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.
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?
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!
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.
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 was fabulous!!! We were in heaven. I’ll be checking more of your recipes!
Thanks for sharing.
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!
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 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.
Do the chicken thighs have to be defrosted?
Yes, it is best to defrost prior to using.
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.
I’m making this right now. I can’t wait to taste it!!! Thanks for sharing.
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.
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
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.
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 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 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. 🙂
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.
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.
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?!
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 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 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 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?
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.
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. 🙂
This was delicious. The green beans could have used more time, but still good.
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!
can you make this the night before then reheat for dinner
Yes, absolutely.
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!
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!!
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!
Could a Dutch oven be used for this? If on low of course for the 8 hours of cooking?
Thanks
I used boneless chicken and it came out great. I also used the sauce and made a gravy out of it.
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.
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!
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! 🙂
I was disappointed in this dish. I found it too salty.
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!
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.
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.
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.
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.
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! :-/
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?
Sorry, just saw this! I used the slow cooker setting, but it would be done in 15 minutes with maybe a 5-10 minute natural pressure release.
For the pressure cooker, what heat setting did you use (or what do you recommend)? I have an Instant Pot and there are high and low pressure settings.
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.
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 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.
does the sauce need to cover all the ingredients in the slow cooker?
Not entirely – that is why basting is recommended.
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?
You can buy the healthy version of ketchup at some stores without sugar, and there are also recipes online for making it yourself without the sugar.
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!
Can you exchange honey for brown sugar?
Yes!
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 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 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.
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.
thank 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!
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.
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!
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.
I’m heading to the grocery tonight and get what I need, I’ll try this one for tomorrow. Thanks for the recipe.
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!
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 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.
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 doesn’t?
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 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!
Would parsnips be a good sub for the potatoes??
Yes, absolutely!
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.
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
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.
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.
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 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.
Looks amazing! 77carbs. I’ll have to eat something else while the fam eats this. Darn it.
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.
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 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 made this for tonight’s dinner but the carrots, beans and potatoes turned into complete mush 🙁
Same as me. I guess I’ll try it again next time.
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!
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!
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 have chicken legs in the fridge. Would they be ok to use.
Yes, absolutely.
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!
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.
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.
I haven’t tried this yet. Do you find that the chicken sticks to the bottom of the crock pot?
Thanks
Not at all 🙂
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! 🙂
Can you put chicken in sauce over night and then in the morning put chicken into the Crock pot with veg’s then can start cooking ???
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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.
If you have a Ninja cooker you can brown the chicken and then slow cook it. Thank you for this excellent recipe!
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.