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 was a little disappointed in this one. It was decent, but not great, and definitely not appetizing to look at, even if you broil the chicken. The potatoes and carrots were completely brown. Next time I think I’d do the potatoes separately so everything isn’t the same colour and flavour.
This is hands down one of the best things I have ever made in my slow cooker. I didn’t change a thing. I didn’t even broil the chicken after it was done because it looked browned. This is a keeper.
Husband said not to add this to our usual menu..He didn’t like the veggies with it. We like the chicken but next time maybe over rice with ginger and sesame oil as seasonings instead of basil and oregano…maybe some red and green peppers during the last hour of cooking…but I wanted to try it as submitted the first time…
Can I use chicken drums instead? Does it take the same amount of time to cook?
It looks amazing and drooled on myself but Sodium 1445.4mg ??!!
Sluggish stoves are excellent for summer in the south-less warmth in the cooking area than the oven. This looks actually delish and i recognize my household is mosting likely to love it. Thanks so much for the dish.
Oh! Wow!!
Really amazing delicious recipe and healthy. So helpful, My wife loves it. Thanks CHUNGAH.
oh man, i made this like a couple months back, and it was amazing!!! The chicken was tender, flavors were delic, and veggies so good!!! I’m glad i just saw this again in my pins, cuz it’s been way too long since i made it!!! i think this time i might try that adding a little cornstarch business, and see how it goes having a bit more of a glaze feel to the sauce…i wonder if i can just add a couple tbs of it towards the end of cooking, if that would do the trick (I’m a total novice when it comes to cornstarch, this would actually be my first attempt at using the stuff, ha)?…but thanx so much for this tot delicious reciepe, what an awesome meal!!!
Made this tonight, being a lazy day/ 12 hour work day I did not baste, left in the crock for 12 hours, didn’t broil (I picked the skin off mine, everyone else ate it) and went with half the amount of soy sauce but only because the only soy sauce I had in-house was full-salt super thick traditional soy sauce and I was worried about it being too thick.
I was surprised how well this turned out with all the substitutions, and shortcuts I took. Kudos, great recipe.
I can even see the sauce on something else because it was really good.
This is so delicious!! Just what I wanted: a healthy meal AND it’s super easy!! I did baste every other hour and broil. I will definitely make this again! Thanks for posting!
I am confused. The video shows 3 bone-in thighs.
The written recipe calls for 8 bone in thighs. Was it a typo? Is it 8oz?
Please help- thanks.
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.
Dreadful. I apologized to my slow cooker for the invasion.
I made this last night. It was a hit with everyone! Only subs I made was using skinless boneless thighs and chili garlic sauce instead of the chili flakes. It was so yummy and kids even wanted to take some for lunch today…
I was looking for something to do with Costco’s chicken breasts. I cut two sections of their 8.6 lb package into large cubes for this recipe. We just finished eating it. DELICIOUS!!! I think a “wide brim” cooker would work better than the deep one I have as the potatoes needed a bit more (always do, even when I put them on the bottom), but all else was wonderful. I’ll make this again, plus it’s colorful and eye appealing, especially here in the fall. Thanks for the recipe!!
Broil chicken before crockpot or after?
After.
Delicious. I used thighs with bone and skin. Makes lots of juice. Basting not necessary if chicken is immersed in liquid. Unable to place under broiler. Chicken fell apart while trying to remove. Make sure beans are immersed. If not, any on top will not be cooked; while any in the juices will be.
I made this with boneless/skinless chicken breasts and quartered yellow potatoes, no veggies. Also threw in two quartered shallots and a few whole garlic, peeled. Cooked on high for 7 hours, stirring it every hour. Started with the potatoes on the bottom and about half way through mixed the chicken in more and they came out perfectly. The sauce thickened and the chicken was moist/broke apart. Family loved it. This is good to make on the weekend when you have time to tend to it, and then you can pack it up for t meals during the week.
I meant to say that I cooked this on LOW, not HIGH. Sorry!
I love crockpot recipes that don’t require precooking or a lot of advance prep! I found the boneless thighs overcooked when checking after 6 1/2 hours on low, so will check much earlier next time. I thought the sauce was yummy, even though I discovered I only had about half the honey called for and ended up supplementing with (drum roll, please) pomegranate molasses.
First time I tried this recipe I wasn’t really a huge fan, so I tried it again but made some adjustments. Both times I used chicken breasts (had no issues with it coming out dry) as well, because I personally prefer them over thighs. For the sauce this time I just used soy sauce, honey, garlic, and ketchup (seasoned with salt and pepper too). Then I made a second batch of sauce with just soy sauce, garlic, and honey. Really loved how it came out with the extra sauce! Found it made a difference for me omitting some of the ingredients in the sauce, and adding more. Overall a pretty solid recipe, but certain ingredients I wasn’t a huge fan of.
In your ingrediens it says…8 chiken thighs, but in your video you only use 3….I wonder if 8 thighs is gonna fit in my slow cooker…
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.