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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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.