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?
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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.
Question; how much would I have to adjust the recipe to only make the chicken?
Some seriously harsh critics on this thread. Its a crock pot recipe, not tax reform. I always appreciate people willing to put their recipes out there to help busy people like myself. Thank you for that!
One more thing to add – I do think the recipe should be called something different. “Honey Garlic Chicken” is really misleading. I think it should be called something like “Tangy Honey Chicken” or something.