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!
Featured Comment
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 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.