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.
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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.