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.
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Okay… so I made it in the Instant Pot. (Note to self…measure better…Personal flaw). Anyhooo…made the sauce basically as prescribed in the recipe but I forgot the basil, used spicy ketchup, and sorta measured. I added 1/2 a sliced onion, some mushrooms kept the carrots (regular chunked- not baby) and new potatoes. No green beans were available to add.
16 minutes under pressure and the chicken shredded, the carrots started to mush, and the potatoes were very soft.
The son said we should have made rice for the sauce/juice.
Reminded me of a cacciatore.
I’d cut back the time to 12 minutes and do a quick release.
Would the timing change at all if I used boneless chicken thighs I don’t think it would? But I’m not seeing anybody that’s changed it. I am not a bone and girl but this recipe looks amazing.
I used chicken breast instead of chicken thighs since my boyfriend doesn’t like dark meat I would do 3-4 hours!
Did you do 3 to 4 hours on low? I prefer breast as well so I wanted to check!
I would put it on high for 3-4
I made this tonight and it was excellent. Did not take long at all to put together! I like the sauce thicker so I made a slurry with cornstarch. When all was said and done, I ended up using a total of 3 tbsp’s of cornstarch and 6 tbsp’s of water which thickened it to exactly our tastes. I also served it over rice-soooo good and total comfort food. Also very filling. I will definitely make this again. Thank you for the recipe.
Does anyone know if I throw all the ingredients in a bag and freeze, how long would it need to cook in the slow cooker once it has thawed in the fridge?
I would not advise you to freeze raw potatoes and raw carrots.
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Love this! Good for all chicken pieces. I eliminate the basil and oregano.
Absolutely delicious and so easy to make! Doubled up on the sauce recipe and it is so yummy. Put the green beans in with about an hour and a half to go and they came out great. Cooked on high for about 4.5 hours. New to crock pot meals, and this will definitely be a go to for me!
Delicious
This was delicious!!
Re-heating instructions?
Do you still baste every hour if it’s in the crockpot for the 7-8 hours
Just tried this and boy oh boy it was so yummy! The meat was so tender it fell right off the bone! There was a lot of earthy flavors. The family liked it.
Some of the comments are mean, but the recipe is easy to follow. Sure will give it a try!
This was amazing!! Make this! I made as is and also adapted to the instant pot—for everyone wondering, I just seared the chicken and added 1.5 cups broth to deglaze, tossed veggies in a little oil and seasoning and put in the pot on top of the metal trivet, placed chicken on top, and dumped sauce all over, cooked for 25 minutes. The sauce makes it and this feeds a lot of people! You could probably even serve with rice or noodles to make it feed even more. I’m looking forward to making this as a meal-prep for work as well!
Planning on trying this one
I’d like to make this but didn’t put it in the crockpot earlier in the day and don’t have 3 hours for it to be in the crockpot. Is there a way I can make this a one sheet dinner meal and put it in the oven? What temp and for how long?
Thanks so much for the recipe and for all the commentators who gave good advice on the timing. I made it as-is except I substituted dried Italian seasoning as I always do. Cut the carrots, green beans and potatoes up small. I went 6 hours on low, and put the veggies on bottom (green beans + carrots + potatoes at the same time) with the chicken thighs on top. It came out delicious. Chicken fell off the bone. Wouldn’t change a thing. Will definitely be making again and again! Didn’t bother to broil as most of us don’t eat the skin anyway.
Made this. It was so easy and sooooo delicious!
Stumbled upon this recipe by accident but I will now be making it regularly! So incredibly easy with delicious results! I cut the recipe in half as written for my two person household and it was enough to last us dinner and lunch the next day. I cooked on high for 4 hours due to a time constraint so my potatoes were a little harder than I’d like. Now that I know I will plan ahead and cook on low for 8 hours next time and I think it will be even more perfect than it already is!
Tested on my husband and myself before trying on my son. He not too keen on too hot or spicy. We thought SO GOOD! Son will definitely like. Another dish to ring the changes. Had slow cooker for years and I do use a lot but with energy prices I definitely need to use more. Thank you for lovely recipe.
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
Extremely delicious and a house favorite. Opted for chicken breasts instead of thighs. Put the green beans in 1 hour before the end instead of 30 minutes.