Slow Cooker Honey Garlic Chicken and Veggies
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this recipe in a 4 quart slow cooker with 5 boneless, skinless chicken thighs, and about 2/3 the carrots and 2/3 the potatoes. I did not use green beans. I used sweet potatoes chopped into about 1″ cubes. I cooked it on high for 3 1/2 hours. Everything was cooked to the proper tenderness. I did baste but in a 4 qt cooker, the chicken was already mostly covered by the sauce. Overall, in this recipe, I liked the chicken the best. It was moist and tasty. The carrots and potatoes were also tasty and while a bit colored by the sauce, it was totally fine — not brown mushiness (for me) as described by a few others. I think I would make the chicken again in this manner but I might do something different for the vegetables. They were good, but …well, I don’t know….they were good and once you bite into them, the carrots do taste like carrots and the sweet potato like sweet potato, but I guess it just depends if you want a ‘one dish’ look or different parts to the dish, if that makes sense. Slow cooker recipes are a little more tricky due to different sizes of slow cookers/different heat outputs, etc, so I think this recipe (that is less uniform wrt blended ingredients than say chili) will differ a little for each individual based on both slow cooker and individual taste.
For those of you who detest the ketchup, just go with it! It’s not that much and you won’t even notice the taste of it in the sauce! When you cool with ketchup it’s a whole different ballgame!
In my sauce I added 1/2 of a squeezed orange and placed the chicken thighs, orange,( with peel)and sauce in a ziplock bag to marinate- about 4 hours.
I’m cooking it in the oven and will broil at the end, if necessary. I’m going to remove the cover the last 1/2 hour so it may just brown itself!
I made this recipe the other night for my boyfriend and I–we both loved it! The chicken was juicy and the sauce gave the vegetables a lot of flavor. The only challenge was the green beans. I put them in the last 30 minutes on high and they were still a bit crunchy. Next time I will just put them in a little longer.
Overall, great recipe and I will definitely make it again!
I was trying to look through to see if this question had been asked. 8 thighs is too much for my small family of 3. Should I reduce ingredients or cooking time if I choose to only do 4?
Yes, it may be best to halve the recipe completely and reduce cooking time as needed.
I’m guessing you only baste the chicken on top? It would seem to be a pain if I had to move the carrots and potatoes to get to the bottom chicken? Curious as to how you do this? Do you leave the chicken on the top and bottom like In the video and just baste the top? Thanks. 🙂
Veronica, you can just baste on top as needed. Easy peasy! 🙂
Made this in the oven instead of the crockpot, with potatoes and carrots and still came out amazing!!!! Everyone loved it!
How long, I want to make this tonight in the oven w chicken breasts. Thanks!
Here’s a thought people – save your comments UNTIL YOU MAKE THE DISH. Nobody cares that you think it looks or sounds pretty and you are just wasting everyone’s time. Second, try not to ask stupid questions where the answer is obvious to the most casual observer. If your sauce is runny and you need to thicken is, GOOGLE “How to thicken a sauce.” Seriously folks, stop wasting everyone’s time.
What about everyone else’s time getting wasted on reading your bossy message? Personally, I’d rather have been reading the comments from people saying how pretty the dish is, and how they can’t wait to try it. At least they’re pleasant. 🙂
Hi – Looks wonderful! I have a 7 quart slow cooker, not 6. I’m newish to slow cooking. Does this make a difference? Can I simply put more chicken in? If so, how much more and do I need to leave it in longer?? THANKS IN ADVANCE!!
A 7-qt slow cooker should work just fine.
Mine did not turn out like the picture at all. Not exactly sure what I did wrong considering the recipe seems rather foolproof. I found no need to baste as the chicken was swimming in the soy sauce mixture the entire 8hrs. It was at least edible but won’t be making again I’m afraid.
I’m having a dinner party of 6 and this looks amazing to cook. Is it ok if I just double the recipe? Or will I also need to add more time to the slow cooker?
Yes, cooking time may have to be adjusted accordingly.
I did not get to taste this. But, I followed the recipe exactly…I travel for a living so, I am trying to load up a crockpot for my husband on Sunday night leaving him instructions to get it started usually around 11 am on Monday when he comes home for lunch. He likes to eat dinner at 7 pm. He raved and raved about it and wants me to make it again and again. Thank you for a fabulous recipe…I hope I get to taste it someday!
This recipe looks really good…I’m interested in more of your recipes…thank you
I only have boneless thighs. Should I reduce time?
Cooking time should stay about the same, but as always, please use your best judgment.
This was very delicious! I baked it in the oven because I didn’t have time to prepare in crockpotast minute. Used boneless chicken breast and added a little butter, salt and garlic powder. Will make again!
It has been 8 hours and everything in the crockpot is now dark brown. Tastes good but looks nothing like the photo :/
The chicken is cooking in the crockpot as I type this – I’m planning to broil it later using my oven to crisp up the skin. May I know what temperature to preheat the oven to get please?
You can preheat to the “broiler” setting, or 500 degrees F.
Do you think this recipe would work in a pressure cooker?
I follow the directions every time I make this, save for the red pepper flake because of heartburn reasons, and it always comes out super soupy. I don’t know how to “reduce” the liquid and I don’t know what I’m doing wrong.
Katy, you can add cornstarch as needed until the desired consistency is reached.
Im confused. New at slow cooking. Do we add water?
Nope – recipes will typically specify when water is needed.
Can this made baked in oven, my slow cooker is being used already. How long and what temp? Thanks
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!