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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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.
I’m making this today! Looks and smells amazing! I did make a few changes after reading the comments… I diced up some Yukon gold potatoes topped with pepper and diced bacon, baby carrots on top, and bone in skin on chicken thighs on top. Pepper all over the chicken, then I made the sauce… 2 cloves garlic diced, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1/4 cup honey, 2 tablespoons of brown sugar, 1/4 teaspoon of red pepper flake, 1/2 teaspoon of oregano, 1 teaspoon of basil. Mixed it up and poured all over the chicken. Basted it to ensure it was all covered. Then topped with some fresh pineapple. I will add green beans near the end and broil the chicken to finish it off. Cooking in slow cooker on low for 8 hours. Yummy!
Oops! I put the green beans in with everything else at beginning. They were frozen beans. Will they still be good?
It may be best to take them out and add them in at the end or they will be overcooked.
Just wondering, do you have to use ketchup? Is there a different sauce I can use? I realllly dislike ketchup and would rather not have it.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.