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.
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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.
I was worried about making this after reading some of the negative comments, but I was happily surprised! There is definitely a tang to this that I could see bothering some people. When my husband and I had our first bite, we both had the same first reaction, because it doesn’t taste how you think it would. But after the second and third bites, we decided we really liked it. Was easy to make and we had tasty left overs!
Love this recipe! I included it on my blog: Gift Guide for Tiny + Off-Grid Living. Keep up the great cooking!
I made this recipe yesterday and I will give it 5 stars. Thr only difference is I used drumsticks and addee a little more honey. Othet than that I followed the recipe. My kids 3 and 15 ate all of their veggies without a peep. I will be making this recipe again.
I gotta say, I have no idea how anyone could say this was a bad recipe! Clearly they must have screwed it up. I’ve made it 3 times already and every time it’s a huge hit in my house. The second time I made it, the chicken did fall apart a bit, but that was my fault for having cooked it too long. I set some of the juice aside for when I broil the chicken afterwards. I add a little bit of melted butter to it and then baste the chicken while it’s crisping. Sometimes you have to tweak a recipe just a tad bit to fit your taste. Common sense.
I made this for my boyfriend and he raved for days about it! I was only able to use about 1/4 c of honey since it was all I had on hand and it was still wonderful. Thank you for such a great and easy recipe! I’ll be making this again in the near future!
I’ve tried this many times, and while it’s pretty good it NEVER turns out like the picture. I’m currently broiling my thighs to crisp them up, but I don’t think it’s really going to help. How big of a crock pot should I be using? I have no reason to ‘baste’ them because everything is under liquid in my 6 or 7 quart crock pot…
I used a 6-qt slow cooker here!
This is not a crock pot when you have to marinate every hour. This will marinate tonight and make all day tomorrow. Will keep you posted.
I made this a few days ago and it was amazing! I’m surprised at how many negative reviews there are- I followed the recipe exactly and I wouldn’t change a thing. The leftovers were even better a few days later!
This is one of the best recipes I’ve ever seen, looks delicious and is so easy to cook. Thank you for sharing this amazing recipe with us AMAZING……
Hi there, I would really like to make this recipe for two families with a total of 15 mouths to feed. I’m thinking my 6qt slow cooker won’t be big enough for all that food. I have a huge Dutch oven. Any suggestions on temperature and cook time in the oven for that much chicken and veggies? I’ve made this recipe before in the crock and it was great! I’m sorry if a similar question has been asked. I tried to read the comments, but there are sooo many.
Thanks for all the great recipes! Your site is my go to for one pan dishes!
some people have done it in the oven & the stove top. You’ll have to take the time to go through the comments for the times.
I was worried about cooking it after erading some of the reviews but it came out amazing! I used skinless breasts and cooked on high for 4 hours. The carrots still had a crunch to them and came out soo good! I think I’ll had the green beans a little earlier though:)
Yay! I’m so happy to hear that!
Chungah,
Wow! Yummy. I cannot miss the real beauty of this recipe. My husband is coming back home next week after his two months business trip. I tried this out yesterday with my grandma and shared with dad. He absolutely loved it and requested me to try out different recipes like this. All credit goes to you. It is high time to impress Mike with this delicious dish.
Once again, thank you very much for your recipe. Keep sharing the good work.
~ Anna
I made this recipe with a few tweaks! I added sesame oil, rice vinegar, lots more garlic, garlic salt, mushrooms, and asparagus. I omitted the dried herbs. And I cooked on low for about 5 hours. After it finished I reduced the sauce on stove top and added heavy cream. It was still a thin sauce however it was so tasty and creamy! The original recipe didn’t sound like it’d be my favorite, but with these few tweaks the whole family loved the meal.