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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Disappointing recipe. The only adjustment I made was the chicken – I used breasts instead of thighs, as nobody in my house likes the darker meat. I didn’t expect it to affect the recipe in any way as I routinely use chicken breast in my crock pot and my meat is always so tender, moist and shreddable. I have NO clue what happened, but not only was my chicken tough and tasteless but my potatoes and carrots were still raw after four hours in the crock pot! It smelled great but lacked any kind of flavor. I pulled the chicken and fried just cooking the veggies for some extra time and, even after an extra hour and a half on high, they were still not completely cooked through but they did become edible. I ended up throwing out the dish. Disappointing, as I had planned for it to be packed up in my lunch for the next few days.
I couldn’t taste any honey and there was no garlic flavor at all. The soy sauce overtook the dish, which would’ve been fine as I do love soy sauce, but it just canceled out so many of the other yummy, promising other flavors.
Not sure what went wrong here. Glad to see it was great for others but I agree with some commenters that this just didn’t work.
After the 1st hr I went to baste it and there was nothing to baste it with there was no liquid I hope I did not waste my money with this
Hi! This looks really amazing~ once I get my new crockpot, it will be the first thing I try!
But hey, silly question. How come the recipe calls for 8 chicken thighs but photos and video only show 3? Are the ingredients in he list adjusted to 3 thighs or 8 thighs? thanks~
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.
Can you recommend other vegetables that would play well with the green beans, carrots, and potatoes? I like to go veggie heavy whenever possible. Thanks!
Parsnips, red onions and sweet potatoes would also be great additions.
2nd time making it!!! Green beans don’t turn out that well in only 30 minutes but I learned the first time!!! I love this meal and so does my boyfriend, which is a huge plus!!!
This looks delicious! I wonder, could this recipe be adapted to work in a pressure cooker instead of a crockpot/slow cooker?
How is this one the next day? I might make this tonight to have it ready for tomorrow night dinner. Thoughts ?
This reheats very well!
Woah – OMG! The flavor is amazing! Love it! Thank you Chungah – I appreciate the healthy, flavorful meal!
-Diane
This is my first Damn Delicious recipe, and I must say it was truly damn delicious. The sauce sounded so odd, but wow, so very tasty. And, such and easy dish to make. I also never basted and, again, I feel the dish is amazingly good. Thanks for sharing such an easy and delicious recipe.
This came out very tasty, but none of the vegetables were done in the cooking time given (at High for 3-4 hours), especially the green beans. Had to leave it in the cooker for almost 6 hours and the green beans still weren’t done. Not sure what went wrong. Will try again.
Okay, this dish really is “damn delicious!” I made a few tweaks. First, I removed the skin from the thighs and trimmed the extra fat. I seasoned the thighs with salt and pepper and laid them on a bed of sliced onions in the slow cooker. For the sauce, I used regular sodium soy sauce, omitted the honey altogether, and substituted tomato sauce for the ketchup, as I try to cut down on added sugar. I feel the carrots add enough sweetness, and I did not need the extra sugar at all. I also seasoned my veggies with salt and pepper and added two cans of drained, cut green beans during the last 30 minutes. In my opinion, had I not added the extra seasoning, in stages, the dish would have tasted too bland for me. This made a pot FULL of food that will last the entire week. This recipe is (damn) delicious, easy, inexpensive, and makes plenty for a large group or to enjoy as leftovers.
I am really looking forward to making this recipe for dinner tonight, however I only have chicken drumsticks. Would it be possible to make this dish with drumsticks instead of thighs? How will this effect the cooking time? Thank you for posting this recipe!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Hi, recipe looks great, though I’m not a fan of ketchup in recipes or cooked. Is there an alternative I could use?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
The sauce wasn’t very strong, but overall everything was good.
I doubled this recipe and used boneless strip chicken breasts instead. It is on the crock right now. I had to Vitamix blend all the sauce ingredients because my honey was extra thick. Consistency turned out well.
Just made this two nights ago and it was delicious. I forgot to add the green beans in, so I just opened a can of green beans, drain and rinsed them and added to the crock pot and it was still good. I thickened the sauce with chicken gravy mix. After eating, I turned the bowl up (I was by myself at the time) and drank the sauce. Veggies were delicious and chicken was nice and tender. This recipe is certainly a keeper in my house. No leftovers whatsoever. I was so impressed that I immediately joined your newsletter club. Keep ’em coming.
This is the best recipe I have ever made. It is so flavorful and delicious.
Hi Chungah!
If I were to halve (or even quarter) the recipe, how would I adjust the cooking time?
Unfortunately, without further recipe testing, I cannot advise the appropriate cooking time. As always, please adjust the cooking time as you see fit.
Can the chicken go in frozen?
It is best to use thawed chicken.
Making this for dinner tonight after having it at a party a couple of months ago. I added Honey BBQ sauce and onions to the mix, and man it smells good! 😀
That sounds incredible!