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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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!
I came home from work to burned chicken and potatoes. 7hrs on low… What went wrong? 🙁
Please understand that it is very hard for me to specifically answer this question since I am not in the kitchen with you. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions?
This was so good! Family loved it and super easy to make. Love all your recipes theyve all been a hit.
I made this for dinner this evening, but with some modifications. Used 3 chicken breasts, each cut into half, used bell pepper instead of green beans; added half an onion, some spring onions, and 1/4 cup of honey bourbon. It was very good.
The American Heart Association recommends that we consumer 40g of sugar or less per DAY. Are the sugar nutrition facts correct?? That seems super high. I guess it is lower if you don’t eat all of the sauce in the crockpot.
I cooked this recipe last week. My family loved it! This recipe is a keeper!
I made this last week. My family loved it. This recipe is a keeper!
hi this looks like a great recipe. thank you. I dont have a slow cooker, do you know if this can be made in a rice cooker ? i normally cook chicken in a rice cooker and for chicken curry it usually gets done in about 30 minutes. Or else do you know any other way to cook chicken in a rice cooker ?
Hello, this recipe looks great! I would like to get 8 servings out of it. Do you recommend doubling all the ingredients? How about the cooking time? Will it need to be adjusted?
Thanks!
I’m trying to feed more people than just 4! Have you ever doubled the recipe? I’m ttrying it now!!
I actually have not! But please do let me know how it turns out.
So basting means you make more of the soy mixture and add to it ?
How long should I cook if I’m only using 4 chicken thighs?
You may need to reduce cooking time as needed. As always, please use your best judgment.
What purpose does the ketchup serve? I feel like it doesn’t quite fit the recipe and I try to avoid ketchup as it is more processed than I try to eat.
Nicole, the ketchup is a key ingredient in this recipe. But if you are not a fan, you can use your best judgment on a possible substitute or omit as needed.
I was excited to make this yesterday – unfortunately it was very disappointing. It was SO salty, and all the vegetables were completely brown because of the sauce – it looked so unappetizing. Chicken was very dry after being cooked on low for 7 hours.
I ate my serving, husband and daughter couldn’t stomach it and the rest got thrown in the garbage. Disappointing!
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions? Did you use soy sauce versus reduced sodium soy sauce? Did you use a different cut of meat instead of bone-in, skin-on chicken thighs?
I made this. It was so good, I could hardly get over it.
Sodium mg kinda high.Just soy sauce & ketchup has sodium fm mfg..I have to keep mine as close to 1000mg per day the old saying– If it looks good, taste good, I’m not suppose to eat it.
Made this last night 2/2/16. It was amazing!!! It was also good the next day for lunch!!! Definitely going to make this again and again!
Would this work in a pressure cooker?
What would the cooking time be?
Thanks much!