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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No salt?
Nope – none needed! 🙂
Is there a way to cutting this recipe in half
Yes, you can halve the recipe as needed, but cooking time may have to be adjusted accordingly as well. As always, please use your best judgment.
Any idea if I could substitute white potatoes and celery for the green beans?
Yes, absolutely.
I just found this recipe the other day and it’s in my slow cooker right now! I’ll have to say how it turns out later but I did stray a little from the original recipe to use some of what I already had on hand. I think I’m using a bigger pot than what the recipe calls for but it fits all my ingredients nicely.
After reading some comments I decided to double the sauce recipe from the beginning (I’m a huge sauce fan and wanted extra). I substituted the ketchup with honey garlic BBQ sauce and used a roasted garlic & peppers spice mix I love instead of red pepper flakes. May seem heavy on garlic but I love the stuff and often use extra anyway.
I put the potatoes on the bottom and did a layer of baby carrots next. Then used 1/3 of my sauce mixture and poured over the veggies. Then I did a layer of chicken, I used boneless skinless thighs and I’m not planning to broil them after. I chopped a small onion into large chunks and threw it on top then poured the rest of my sauce over everything. I also decided to top up my pot with a little liquid, about 1 cup I’d say, so the chicken was just barely covered. I have beans I’ll throw in, probably at the 7 hour mark. I plan to cook it at least 8 hours on low without basting.
Here’s hoping it turns out! The sauce smelled delicious as I was mixing it so I have high hopes!
You say add green beans last 30 minutes of cooking time. So these will cook in 30 minutes on the High setting the same as 30 minutes on the Low setting?
Also, I need to double this recipe. (18 thighs). I’m thinking cooking just the thighs in one crockpot, and the vegetables in another crockpot. Doubling the sauce and using half in each crockpot. Other than “without extensive testing…” do you think this will work? I’m thinking the veggies will be done sooner, so I can turn off the one pot and wait for the chicken.
It really depends on how you like your green beans cooked – some like it more crisp than others. I prefer mine a bit softer so I like to cook them on high for the last 30 minutes. But really, it’s up to you.
And yes, cooking in separate slow cookers sounds like a great idea but without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Hello, if I use regular soy sauce but decrease the amount, will it turn out pretty similar? Do I need to add a little water? Thank you!
Yes, that sounds like a great idea, or else it will be too salty.
This looks delicious…and so easy! Thanks for sharing, I’ve pinned it and am going to make it later this week 🙂
Made last night and it was amazing the potatoes and carrots tasted really good I didnt do the beans. I used bonless skinless chicken thighs and cooked it on high for 4 hours. The chicken tasted great but im wondering if it would taste even better cooked on low for 8 hours or does it really make any difference?
You can really go with either option! 🙂
Great recipe, thanks for sharing. I tried to make while at work today and failed horribly. I used a smaller crock pot 3 quarts but used about half of the main solid ingredients. I used regular soy sauce, and still used half a cup same with other mixture items. Was this too much? Everything came super brown and way too mushy and slightly burnt.
This is my first crockpot. It water necessary at all?
Just wondering so I can try again.
Thanks!
I’m sorry that this recipe did not turn out the way you had imagined. But this is really best when reduced sodium soy sauce is used. Water is not necessary. Also, were all ingredients halved as well?
I had the same results hope everything to email for lunch butoday threw everything out. Must be the regular soy sauce
Where do you buy the cooking liners for the slow cooker?
I had an awful time getting the crust and baked on food removed.
They are available here on amazon.com.
I don’t understand…16 ozs of each vegetable..so you use canned vegetables..if not could you post how many potatoes,carrots to use and how many lbs of green beans?
Karen, 16 ounces is equivalent to 1 pound, which means 1 pound of each veggie. Canned vegetables are not used here.
Wow, just fabulous! I’ve made this meal 3 times, each time a little different. I definitely like chicken breasts over thighs here. The chicken is melt-apart delicious on high for 3hrs but I like the flavor better when I have it on low for 5hrs. I’ve never done the full time for either method. My husband always asks “when can we have that ‘red chicken’ again?” Thank you so much for this!
I am allergic to soy sauce. anything I can substitute? I usually j ust omit but then less flavorful.
Donna, here is a great forum discussing possible substitutes. Hope that helps!
I made this for dinner 2 days ago and, and your website is titled, this was damn delicious! I cooked it for 7 hours on low and basted it occasionally. The thighs were cooked perfectly and the veggies were so flavorful! This one is going into our meal planning rotation.
How can you baste it that much?? You cannot lift a crockpot lid while the food is cooking unless you add a half hr to the cooking time every time you lift the lid at all. Or you food is not safe if it does not cook the proper amount of time. If you lift the lid every hr, and are cooking it on low, you have to add almost 3 1/2 hrs to the overall time then if you want it cooked for 7 hrs properly. You might want to disclose this info!
Holly, it is fine to baste as needed but if it is not to your preferences, you can simply skip this step as you see fit. Isn’t that the beauty of home cooking?
Made this tonight with ingredients stated. Came out great. Hubby liked it. Served over white rice.
Will definitely do again. Did not baste and the chicken was great.
Set it and did stuff around the house. It was perfect
This was amazing!! My husband and 10 year old boy ate everything! The veggies and all! The sauce is so delicious! Definitely a finger licking good recipe!
Hello What does blasting mean?
Here is a great tutorial on how to baste. Hope that helps!
I’m excited – and am currently cooking this meal as I type, but am confused about the green beans. What should I do? Some mention adding the green beans from the beginning, but the recipe mentions adding in the last 30 minutes. Could you please clarify if that means cooking on the low or high setting? For example, since I am cooking on the low setting, should I put the green beans in an hour til the end instead? Thanks for the help!
With only 30 min of cooking time, it won’t make a huge difference on either setting.
Made this tonight with two minor changes. Yukon gold potatoes instead of red, and I cut up regular carrots because I despise baby carrots (bad experience with them during college, haha). Broiled them until the skin was nice and crispy, I’m a sucker for crispy chicken skin. WOW, was this an awesome recipe. The meat was literally falling off the bone and the flavors were so well balanced. Thank you for another great dinner 🙂
I’m sooooo proud of myself it came out amazing!!!