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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Love this recipe! Have made it numerous times. I’m looking at attending an event and wondering if I could double the batch in the same pot. Has anyone tried this? Thanks in advance
Very easy, and so good! Me and my boys (12 & 14) loved this meal. It was very flavorful and filling I will definitely make it again!
Chicken cooks much faster than the vegetables.
If I want to do green beans carrots and potatoes with the chicken when would I add each of those in?
Can I make this the day before or is it best to just cook the chicken and add the veggies separately
Delicious! Definitely a keeper! Thanks for posting!
Fantastic! So easy to make!
I love this recipe so much, but am now on a no tyramine diet and soy sauce is sooo high, could I use chicken stock in place of the soy sauce?
I typically substitute coconut aminos for soy sauce in my cooking. Check to see if that is something that you could use.
I used thai basil from my garden and added a little sambal oelek in place of the crushed red pepper flakes. Also used sweet potatoes instead of red potatoes since that is what I had.
So delicious and so easy to tweak using whatever you have or like.
And the sauce! I recommend making extra and serving it over rice.
Definitely making this again!
Making this tonight and so relieved you used sweet potatoes as this is what I have. Excited!!
Can you provide nutritional information by serving? Thank you
The first all in one crock pot recipe with meat and veggies that my whole family loved and ate!
I plan on making this tomorrow but it’s just me. If I do 3 chicken thighs, would it still need to cook the whole 8 hours?
This recipe is excellent, made it quite often
This recipe is fabulous and my husband loved it!!
I ended up with more sauce than I needed or wanted, so two days later, I used it over a small pork tenderloin that I also cooked in my crock pot with apples, yellow butternut squash and green beans!! Also fabulous!!!
Great way to use the leftover liquid, Poppy. Thanks for the idea.
This sounds delicious! Please include a nutrition analysis …
Delicious. I make it a lot.
It is delicious love cooking in the crock pot thanks.
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.