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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
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!