Slow Cooker Honey Garlic Chicken and Veggies
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hi!
I was hoping you might be able to give me some tips on using canned veggies for this recipe.
My family doesn’t have a lot of money and we don’t live very close to a grocery store. Gardening is also out of the question, and we don’t have a whole lot of freezer space, so we have to buy a lot of canned stuff.
It’s hard to find recipes for canned veggies, so any tips would be really helpful!
Thank you!
Thank you for this recipe. I love easy recipes especially when they taste as delicious as this one! I live in Arizona and it is so HOT right now that I try to use a slow cooker or make salads.
OMG I can’t believe all of the negative comments!! People are so RUDE. If you don’t think you are going to like something then use your common sense and substitute the ingredients for something else. Don’t leave passive aggressive comments on someone’s blog.
I tried this recipe last night and was nervous, because of all the negative comments. It turned out AMAZING and I have no regrets. This recipe was so good I will be using it again and again. Next time I will put a little less honey in it, but that is pretty much it. I did substitute the basil and oregano for ginger and sesame oil, just because I wanted to use it up. I also put a 1/2 cup of white wine on top, because I wanted to try it out. This was amazing! I cooked the chicken on low for 8 hours and it was perfect- fall off the bone tender. I also put the chicken under the broiler for a couple of minutes until it was nice and crisp. I can’t wait to have the leftovers again tomorrow. I was nervous about the green beans not being cooked enough, but they were perfect. Thank you so much for the great recipe Chungah! I have tried other recipes of yours and have never been let down. Keep up the great work! Say hi to Butters <3 :).
You are so sweet, Lindsey! Butters says “hi” (in spirit!) as he’s currently snoring away in the toilet. Hah!
I make this recipe at LEAST once a month, usually it’s by special request. Everyone loves it. Make sure you get quality chicken. I cheaped out once and the excess cartilage was not nice. Even my picky niece who hates vegetables and only lives on plain rice and chicken loved this. She was slurping it up and asking for seconds, and her mom was absolutely shocked.
The chicken is super moist and the flavors are addictive. I just serve over some garlic steamed rice to sop up the yummy juices. Huge hit in my house. Easy and delicious. Thank you!
You ever make something in the crockpot and even as you’re prepping it you’re kinda like..”this might turn out really bad” and then you finish work, go to the gym, and come home really excited to eat dinner only to find out the thing you feared came true and you open the door to your home and your nose is like “does that smell good or bad?” Because you’re just starving so it kinda smells ok. And then you try it and you’re still unsure and you keep eating it hoping that somehow the flavours will magically change. And then you realize, “wow this is really bad”
Moral of the story is…always have kraft dinner in your pantry.
Such a shame too because I love most of your recipes but this was the most disgusting thing ever and I followed it to a tee. I threw it all out. A few friends of mine told me they actually tried this recipe as well and same outcome…absolutely horrid. Maybe you should consider taking this down lol
Mel, I appreciate your honest feedback but if you look through the 651 comments here, many if not most of my readers here have LOVED and had amazing outcomes. Maybe this recipe just isn’t for you! So I think I’ll still keep it up. “LOL” 🙂
Has anyone tried this in a Instant Pot? I ran out of time this morning. If so, how long did you cook in Instant Pot.
^I just realized the chicken I was referring to was your recipe for honey sesame chicken. MMM! Both are good recipes!
I think this is a great recipe but I will use boneless skinless chicken thighs next time. I have another go to honey chicken recipe that uses them (but doesn’t have veggies in it so I wanted to try this to be healthier) and it turns out awesome.
I liked slow cooking it for 8 hours because the chicken came out really tender, but for the leftovers I’m skimming off a lot of fat off the top. My broiler didn’t get the skin crispy enough without burning it so we didn’t really eat the skin. I took out some of the liquid and made a gravy with cornstarch and served over rice! Yum! Even the potatoes are flavorful!
I am so glad you enjoyed the recipe!
I like the other recipes on this blog but this one in particular was not my favorite. Will not be making again.
I’ve made this several times now and always so delicious! I use boneless, skinless chicken thighs – they were so tender. There is enough sauce covering everything as it was cooking, so I didn’t need to baste. I thickened the sauce with a bit of cornstarch at the end, which made for a wonderful gravy-like sauce. This is one of my husband’s favorite dishes. Planning to make it this weekend for guests – it’s that good! Thank you for sharing such a great recipe!
I can’t get over some of the negative comments on this recipe. To each his own I guess but I personally loved this recipe. My mom made it a couple weeks ago and sent some home with me. Delicious! I made it tonight and it came out just as good. My husband loved it as did my super picky 2 year old twin boys. They devoured a huge bowl. I’m never let down by your recipes, Chungah so thank you! Happy cooking!
I was really excited to try this, but I didn’t care for the sauce. I was so bummed it wasn’t as good as I thought it would be.
This is in my crockpot now! I had to make some adjustments according to what I had on hand, a major one being bbq sauce instead of ketchup, I used half as much, and garlic powder instead of fresh. I halved the soy sauce for health and taste reasons, and I added some fresh sliced mushrooms because we love mushrooms. I used boneless skinless chicken thighs (fat cut off) It smells wonderful! Thanks for the simple, quick (20 minutes prep) recipe!
This recipe was fabulous! Thank you so much. It will definitely be on the menu often Nom nom
Please disregard my previous comment. Would you mind not approving it please? I was so stressed out about making it because, of the negative reviews, I thought I would need to majorly alter it, but it is icy outside, and I didnt want to go to the store again so I just followed the recipe exactly, except instead of basil and oregano, I added 1 tbsp. Ginger paste and 1 teas. Seseme oil, I stirred/marinated it every hour or so and really kept an eye on it. I also used fresh boneless, 8 skinless chicken breasts majorly butchered down(I dont like skin or that white stuff) and cooked it on low the first hour, and high for another 3 hours. I added the green beans 30-60 minutes before I ate. The beans were a little crunchy, Should probably be added two hours before you want to eat. This has a bite to it- great flavor and I would make again for its easiness. I may experiment with adding different vegetables like celery, broccoli, peppers to get more fiber. The chicken was so tender and retains the flavor of the sauce. I highly recommend. And I am VERY picky. Idk what the bad reviews are about? I dont think this is one you can throw it all in, and leave it unattended. I watched over it like a hwak. Maybe that was the issue? Thank you! And Im sorry for my previous review.
Very annoyed with this recipe. I was sucked in the picture, not in the mood to cook, so I just got the ingredients. Now, assembling it, I start reading the reviews! Lots of BAD, BAD reviews. I am disabled and cannot afford to waste ingredients/food. I have done a lot of cooking and it doesnt look good, the sauce, combining soy and basil and oregano, with potatoes, gross! Potaties are more of a roast type vegetable. People are suggesting ginger, which is fine, I have some, thankfully, but I am having to rw configure this whole fn recipe at the last minute and go to the store and replace the vegetables to something that will go with the sauce Im about to wing. I see that there are what looks to be 100s of comments and a stock anwser of without further recipe testing I cannot comment. I think, if you are going to leave this recipe up, it is your rwsponsibilty to experiment and make suggestions on sipubstitions. I will prolly have to soend 10$ more dollars, that I could have saved for aomethhng else besides food, on broccoli, peppers, an onion and chick broth. Im making this asian chicken and removing fn potatoes with soy, disgusting! What a waste of $3 for the potatoes. My sauce will probably be soy, honey, garlic, ginger, pepper, im adding peppers, red onion, just very very annoying. I cant tell you how many of these blogger recipes i have attempted that justsuck! I will stick with cooking light, of chef based, texted recipes from now on.
I am planning on making this recipe very soon! The grocery store I go to often does not have green beans in stock. Is there another veggie that would be good in its place?
Broccoli would be a great substitute!
Sounds great, thank you! Also I just noticed that the recipe to says to baste every hour. I will be out all day. Is the basting every hour necessary?
It is recommended but not necessary!
I do not onderstand the cooking time… 7-8 hours… is these not an exact time?
Yes, that is correct. This cooks on low heat for 7-8 hours.
I just wanted to say thank you so much for the time and effort you put in to your recipes and this page. This is going to sound cliche and maybe down right lazy even, however I’ll say it. These croc pot recipes that people take the time to carefully plan out and put out there for the world to use are really the saving grace for my families health. Both myself and my husband have very little time Monday through Friday to prepare healthy dinners! I suppose it’s partially a lack of enjoying cooking on both our ends, so dare i say we lack initiative to cook! However, we also really do have strenuous jobs that take allot out of us. Anyways, Your time and effort really means a lot to me and i just want you to know that no matter how it comes out tasting tomorrow night, this family is very appreciative of your time. thank you!
It was a hit in our house, even my 6 year old asked for seconds!
Could you substitute russet potatoes for the same temp and time in the slow cooker?
Yes, but please make sure they are cut small.