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 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.
Wow! This is by far the best tasting slow cooker recipe I’ve tasted. Everything was amazing. I did not broil the chicken and used bone in thighs. I cooked this meal on low for about 6 hrs and high for the last 1.5. I made Jasmine rice to eat with this recipe as well. I will definitely be making this again. I had enough for leftovers for the next couple of days. Thank you so much for this delicious recipe!