Slow Cooker Honey Garlic Chicken and Veggies
by Chungah
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One pot meal! With juicy, tender chicken, potatoes, carrots and green beans all in one. The best kind of set and forget dinner for the family!
Featured Comment
I made this yesterday. I used chicken breasts instead of thighs. I made half the order and cut all ingredients in half. Cooked on high for about 4 hours. It was wonderful! Very easy to make. Flavor and seasoning was just perfect. Highly recommended for a low maintenance healthy meal.
Why you’ll love this slow cooker honey garlic chicken and veggies recipe
- Slow cooker recipe that saves the day. This is an easy no-fuss recipe with everything you need in one – the best kind of dump-and-go, set-and-forget dinner. Prep everything in the morning and go about your day without turning on the stove all day (even better for those hot summer days!).
- One pot meal. We’re talking the most flavor-packed chicken with three different types of veggies here (potatoes, carrots and green beans). We have a main dish and sides all in one!
- Flexible, forgiving recipe. This recipe can easily be adapted to what you have on hand (and personal preference). Swap out the bone-in, skin-on chicken for boneless, skinless chicken, or use sweet potatoes in place of the red potatoes or broccoli in place of the green beans.
How to make slow cooker honey garlic chicken and veggies
- Prep the sauce. Mix the sauce ingredients together – reduced sodium soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and black pepper. Add more red pepper flakes for an additional kick of heat!
- Dump and go. Throw everything into a slow cooker along with your sauce. Set and forget your slow cooker for 7-8 hours, adding in the green beans during the last 30 minutes of cook time. For a thicker sauce, add an optional cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cooking liquid) with the green beans.
- Broil. Remove the chicken onto a sheet pan, skin side up, broiling for 3-4 minutes for that crispy, caramelized skin.
- Serve. Serve warm with potatoes, carrots and green beans, spooning some of the sauce over your favorite grains.
Slow Cooker Honey Garlic Chicken and Veggies: Frequently Asked Questions
What cut of chicken should I use here?
Bone-in, skin-on chicken is best – it will be juicer and have extra flavor than boneless and skinless.
Can I use boneless, skinless chicken thighs or breasts?
Yes! Skip the searing and reduce the cook time by about 2.5-3 hours for thighs and 3-3.5 hours for breasts, reaching an internal temperature of 165°F.
What can I serve this with?
With chicken and veggies all in one, serve over rice (or your favorite grains) to sop up all the sauce along with a light salad for a complete meal.
How can I make a thicker sauce?
Add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cooking liquid) with the green beans. This will help thicken the sauce as the green beans cook through.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Slow Cooker Honey Garlic Chicken and Veggies
One pot meal! With juicy, tender chicken, potatoes, carrots and green beans all in one. The best kind of set and forget dinner for the family!
Video
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
- ½ cup reduced sodium soy sauce
- ½ cup honey
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
Instructions
- 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.
- 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.
Equipment
Notes
- Use the right size crockpot. A 6-qt slow cooker is ideal for this recipe. If the slow cooker is too small, the chicken may not cook evenly. If the slow cooker is too large, the liquid may cook down too quickly, causing the chicken and veggies to burn.
- Bone-in chicken will have more flavor. While boneless, skinless chicken thighs or breasts can be used, bone-in will be juicier and have extra flavor.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Add an optional cornstarch slurry. For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cooking liquid) with the green beans.
- Helpful swaps. Swap out the baby red potatoes for sweet potatoes, or broccoli for the green beans.
- Make it crispy. Broil the chicken, skin side up, for a few minutes on the top rack, about 6 inches from the broiler, for that caramelized glaze on the skin. Watch closely though as the skin can burn very quickly!
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options to sop up the sauce.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
Did you make this recipe?
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Made this instead with spicy ketchup and boneless chicken, SO GOOD!
That sounds amazing! Thank you so much for sharing.
I cook for 2 people – just my partner and myself. I used 2 bone-in chicken thighs for this recipe but made the sauce for 4 because the measurements were so much easier. I did not use chili pepper or chili powder because we do not like things very spicy. We didn’t mind the extra garlic as we like garlic (in fact, I used 2 cloves). On the whole, I thought this was a really good recipe. When I tasted the sauce before putting it over the chicken and veggies in the crock pot, I thought the oregano was a little overpowering, so I added a little extra honey. It was a little sweet, but I think next time I will use something other than oregano, or use a bit less oregano than the recipe calls for. The only other thing I did differently was to make a roux of cornstarch and cold water. After removing the chicken and vegetables with a slotted spoon, I thickened the sauce, as it was pretty thin. I used 1/2 teaspoon cornstarch and 1/2 teaspoon water and mixed that, then added it to the hot sauce in the crock pot. That really helped. I have enough sauce left over to use for another meal, perhaps with ham or rice. Overall, I was very pleased with this recipe.
Absolutely delicious
I’ve been making this for years and love it! I typically double the sauce just because it’s great to have extra when I pack away leftovers (perfects the reheating without drying anything out), makes a good meal prep.
Everything had the same flavor. Wasn’t terrible, chicken was tender, tasty in the sauce.
I’ve made it 4 times…safe to say it’s great. Only thing is that you have to take the chicken out way early otherwise it will be overcooked.
I rarely cook with chicken thighs on the bone. But by the time we took the dish out of the slow cooker this chicken just fell off then bone with no effort. Delicious. Hearty. And healthy.
So I made this but decided that 1/2 cup of honey was too much so I added less honey, but I’m guessing it unbalanced the flavors. The veggies came out VERY sour, so sour we couldn’t even eat them. It was the worst meal I have ever tried. Do you have any idea what could’ve went wrong? I have made a lot of your recipes and they’re all amazing. Just not sure if I should’ve left it the way it was.
Great share about honey
Can I just use canned French style green beans?
Hands down this is one of the best crock pot meals I’ve ever made!
This is absolutely amazing
Do you have to use ketchup?
it’s cooking now and we like the sauce. I like potatoes
I use BBQ sauce instead
We made this yesterday and it was phenomenal. Do you have the Nutrition facts for this recipe please?
Was soooo good!!! Made it with 3 chicken breasts (halved) and mostly-thawed frozen green beans. Halved the potatoes and chunked up full size carrots. Put the green beans in with 45 mins left. Chicken was nice and tender, falling apart, at 4 hours. Served it with a little white rice as per other comments suggestions. Definitely will make again!
Can I use chicken breast instead?
Amazingly delicious and easy! I served it over rice because there was quite a bit of broth, and it was perfect. I think leaving out the potatoes and adding mushrooms would be a good substitute, then add chopped green onions and a soft fried egg on top like Core Life. I will definitely be making this again. My husband kept saying how good it is!
Our family loves this! Could you put it all in a freezer bag as a dump meal later? I’m trying to prepare for postpartum. Thanks!
Did you ever try freezing it? I have made this several times, but wondering if I can make it for me and my sisters’ meal swap day. We usually give each other easy, freezer-friendly meals for busy nights.
This is one of husbands absolute favourite slow cooker recipes ever, the flavours are amazing,
I tried this recipe. It was pretty good. The only thing is it was really done by six hours on low and the green beans if they’re fresh seem to shrink up quite a bit I did them for an hour though we did put chicken thighs and skinned them I noticed when you’re completely done from the soy sauce everything looks very brown, doesn’t exactly look like the photo shown here but very tasty