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!
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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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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.
I would just like to say to Doron Schiowitz, you must be a very unhappy person to say what you said to Chungah on your post!! It had nothing to do with the recipe & although I don’t know Chungah personally, she sounds like the most sweetest, compassionate person I think you’ll ever meet!!! You truly didn’t deserve her graceful response!!!! Sounds like you need an anger management class!!!!
I’m so shocked at the amount of negative reviews! I’m sitting at the table eating now and mine came out great? Wonder what happened for others?
Same! I actually made it a few months ago and it was delicious! I’m reading the recipe again to make it a second time. I have no idea what people are talking about. I especially loved toasting the top of the thighs on the oven. Delicious.
Same here! I don’t know what people are complaining about, mine came out amazing 🙂
wow that chicken look super tasty!! I should learn to use my slow cooker more often.
Gonna try this recipe for a change. Comments seem to divert but still giving a try to check if i can make changes
My family is not able to have soy sauce what can you substitute for that ?
I’m wondering how/if you could adapt this to a stove-top pot recipe? It looks amazing and I want to make it, but unfortunately we don’t have a slow cooker.
I followed the recipe exactly for 8 hours except for I used three chicken breasts instead. The chicken was super dry and the carrots and potatoes were completely soaked in the soy sauce mixture. It was too salty and did not look pretty. I want to try it again with chicken breasts and was wondering what you would suggest? I was thinking four breasts and add the vegetables 2 hours before it’s done instead of at the beginning. What do you think?
My picky family loves this recipe! We made it as written the first time, and we didn’t really like how the carrots tasted. So now we make it without the carrots and usually use chicken breast. Its yummy! Tonight I didn’t have green beans so I used broccoli instead and it was great! Thanks!
Everything I’ve ever tried from your website has been delicious and this was no exception. Thank you for an helping me feed my people on a busy day. I mixed the potatoes and carrots on the bottom then covered with the thighs (I trimmed the skin slightly) and topped with the sauce (I didn’t have quite enough honey but it was fine) . After 4 hours on high I removed the chicken to a sheet pan, added the green beans and turned the crockpot to low. At serving time I popped the thighs under the broiler as suggested. Great flavor and super easy. Thanks again!
If I prep this meal the day before will it be a problem? I already put everything together today but won’t be able to cook in crock pot until tomorrow. Do you know if this will work? Thanks!
Why does the video and picture only show 3 chicken thighs but the recipe calls for 8? I’m trying this recipe for the 2nd time and am hoping it turns out better than the first. Last time , like many others mentioned, it was for flavorless.
Just made this and it was great! Did not use basil or oregano since I don’t like those but used four garlic cloves and it was still flavorful. Used average-sized red potatoes that I halved (and quartered the larger ones) and they still weren’t done for about an hour after my chicken (used boneless skinless breasts), so I would at least quarter them!
The photo shows 3 chicken pieces. But, the recipe says 8 chicken thighs. I’m confused about the amount of chicken.
Hi there, Was just wondering if I chose to broil the chicken, do I still put it in with the potatoes and carrots in the slow cooker for the 6-7 hours?
Yes.
How do you make sure the chicken Doesn’t dry out? I poured the marinade over but it didn’t seem like too much…
I made this according to the recipe using the High Temp/4 hr option and making only two adjustments: I almost doubled the garlic and I used 6 boneless, skinless thighs since that’s what I could find. It still came out excellently. I did baste it occasionally since I was home, but I really think it wouldn’t be necessary if you left it all day because eventually the juices almost cover all the vegetables. Be aware that–just as you see in the photo–it yields a very thin, watery juice. This can be easily and quickly converted to a nice glaze/gravy and that’s what really made the dish stand out.
I think those who complained about lack of flavor were missing this step. I just used the baster to transfer about half of the liquid to a small skillet and heated it on high. Then I used 1 Tbls of Kuzu Root Powder (you can use cornstarch just as well) and dissolved it with 1 Tbls of water. Pour the dissolved starch into the simmering juice and continue to heat on medium high as it thickens up before your eyes. Remove from heat once it has thickened to your liking and you will find that the flavor from the juices will now be much more concentrated in this gravy which can then be spooned over the dish. I put it over quinoa and it was perfect! Also, the chicken was just as tender and juicy using boneless, skinless thighs.
Frozen or fresh green beans?
Fresh!
Anazing!! All I can say is WoW!! Will definitely make it again! My dad’s comment was “it’s better than Boston Market!” And my mom’a was “can you cook every night?” Huge hit! Love this recipe and will share it with those I love!
I hated the flavor of this recipe. It was gross, never again will i make this dish. Disappointed.