Slow Cooker Honey Garlic Chicken and Veggies
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The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
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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 or 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.
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
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
Equipment
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.
- 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.
Video
Did you make this recipe?
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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.