Slow Cooker Honey Garlic Chicken and Veggies
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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 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.
I made this with boneless chicken for my husband. He loved it! Said the chicken was delicious. I ate some of the veggies and they were good, but the sauce wasn’t my favorite. (That’s a matter of preference, not a faulty recipe!) This was so easy to make & I will certainly make it again for my husband.
I had to give you some positive feedback after seeing some rude comments about people not liking this. Its hard to mess up a slow cooker recipe first of all and this was no exception! Whoever didn’t like this must have managed to mess it up or they are very picky. It came out delicious! I made a couple minor changes for personal preference… I did 1.5 lbs of boneless skinless chicken breast and shredded it after cooking on high for 3 hrs. then I put set it on low for another hour and let the chicken soak up more flavor while adding green beans a dash of woshtershire sauce, some onion powder, garlic powder and more salt and pepper. It came out soooooooo yummy. Thanks for another great recipe!
Excited about having this for dinner again tonight!!
It takes a bit of planning to make sure I have all the ingredients, but we just love this. I’ve suggested it to other people, and they love it also. A big plus is that it left my oven available to make a crusty bread to go with it! I added some water to make the gravy my hubby loves, so the crusty bread will come in handy.
XO
MWAH!!!
I’ve made this in the slow cooker in the past. Yum! Yesterday I ran out of time to get it in the slow cooker, so I tried converting to the Instant Pot. It turned out wonderful.
What settings did you you for the instant pot?
Oh my gosh this looks so good! Girl, I am over here drooling over this dish right now. I am all over this! I can’t even stop starring.
I was curious as to how you fit 8 bone in chicken thighs in a 6 quart crock pot. However, after watching the video, I see that you only put 3 in…?
Not a good recipe. If I ever try it again I’ll use three hours on high (not four) rather than 8 on low (I actually halted the process at about 6-1/2 hours). Eight hours would give you chicken honey soy soup. regular carrots cut up are better than baby carrots which become tasteless.