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.
Video
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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!!!
Just have a question. ..do you use fresh or can green beans?
I recommend using fresh.
My slow cooker is deep but not wide. Will everything cook evenly if it is stacked to the top versus side by side?
What size is your slow-cooker?
I made this tonight and I basted every hour, and I even moved the lower layer of chicken to the top and the top layer to the bottom. The chicken was great but my veggies weren’t done, they were hard. We ate the chicken, but I had to continue cooking the veggies. Any suggestions how to get everything cooked at the same time?
Mary, perhaps you can try using smaller veggies? Or try cutting them into smaller pieces? Hope that helps!
I have a 5 quart slow cooker and I am only cooking for two. Do I need to make any changes with time because of the smaller size cooker and if I only use 6 bone in chicken thighs? I will probably use less veggies too.
Yes, cooking time may have to be adjusted as needed. As always, please use your best judgment.
The nutrient list shows a whopping amount of salt. Is there a way to keep the dish flavorful and cut back on the salt?
You can reduce the amount of soy sauce, to taste.
Coconut aminos is a great substitution for soy sauce. Way less sodium than even low sodium soy sauce.
Made this recipe today!
So, first I’ll start with things I changed, due to what I already had available: I used chicken breast instead thighs, and russet potato instead of baby reds. I made the sauce as written, and marinated the chicken in it overnight.
I definitely should have used chicken thighs. Even after marinating and frequent basting, the chicken was still a bit dry. I also should have used baby red potatoes since the russets ended up pretty starchy and mushy.
It was still a decent meal, and I really liked all the flavors. Basically, I should have just followed the recipe since it’s probably best as is!
I am sorry to ask this question, if it has already been asked. But is it okay to use chicken legs for this recipe?
Yes, absolutely, although cooking time may have to be adjusted accordingly.
Could you inject rather than baste?
Unfortunately, I do not have any experience with injecting. As always, please use your best judgment.
My husband loves this recipe! I made this yesterday and added some powdered ginger to the sauce. It was wonderful. Thank you for sharing this.
I wanted to know if anyone tried this with boneless chicken thighs because I have them & wanted 2 use them…if so should I change anything? I don’t want them to be dry..,if you can please respond id really appreciate it
Can you use teriyaki sauce instead of soy sauce?
Yes, absolutely, but you may want to adjust or omit the other ingredients (ex. honey, ketchup, etc.) as needed.
I made this for dinner tonight and it was fantastic. I had just run out of honey, so I used a little brown sugar instead. The flavors are wonderful, but the sauce at the end had much too much liquid. I transferred some of the liquid to a pan, and reduced it to a thicker consistency, then poured it back into the crockpot. I also omitted the beans.
I cooked everything for just under 5 hours on high, and then broiled the chicken for just a few minutes. Broiling is essential for that wonderful, crispy skin. The only criticism I have of this dish is that if you use bone-in, skin-on chicken thighs, you will get a very fatty sauce. You can clearly see the fat once the chicken has cooked, but I imagine it also makes it taste much better than using boneless skinless chicken breasts. I wouldn’t necessarily call this healthy, but it’s delicious! Thanks 🙂
I should also mention that my chicken thighs were frozen when I added them, and they cooked perfectly. (It is fine to use frozen chicken, for those of you who were asking.) I also added a few whole garlic cloves to the whole mix, as I am a garlic fanatic and can never have enough! They came out perfectly tender and flavorful.
Thanks for sharing, Chungah! This was exactly what I was looking for to easily (and healthily) feed my family plus a few guests on a weeknight! Unfortunately, I waited too long to start and, therefore, couldn’t use the slow cooker:( My bad. So, I popped it all into the oven to bake at 350* F for 1 hr and 15 min in a covered roasting pan – and I added approximately 1 cup of low sodium chicken stalk to ensure it wouldn’t burn/dry out. To make it go a little further, I cooked some brown rice and made an apple and purple cabbage coleslaw to serve along with it. I strongly recommend the recipe and will make it again! Even our young and picky eaters loved it.
Wishing there was a rating system in place for this recipe. Unfortunately this recipe to me, was less than desirable 🙁 I used chicken breast. Followed recipe exactly. The picture from recipe looks delicious! Mine, everything in the pot was “soy sauce brown” chicken too. Just looked un-appetizing to start. Smelled good while cooking, but the flavor was to me ….strange. It left me wishing the meal would have been on the soy spicy side, or just the honey sweeter side. The combination of both to me was not a match. I did not serve to my boyfriend as I knew he would not like it, so I made him something else. The flavor and look of the meal was not appealing. Sorry for a negative review. I really wanted to love it!
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Planning to make this tonight. What do you think of brussell sprouts instead of green beans? I’ve never tried sprouts in the slow cooker but my market did not have fresh green beans this morning. Thank you!
That sounds amazing!
I actually ended up using brussels sprouts and baby portobellos I needed to use up. Delicious! I love complete slow cooker meals on our busy sports nights.
Hi… Made this for our supper and the sauce was so dark that everything came out so dark was difficult to identify what was the piece of carrot or potato… With the meat… Is this normal ? The sauce was very sweet.. Tasted almost like molasses … I cooked thos on low for 8 hours and basted it a few times.