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’m not sure where I went wrong but this totally didn’t work for me 🙁 it was edible but it ended up tasting and smelling like beef tamales. I was hoping for something more sweet and savory. Any thoughts?
I am not entirely sure why it would smell like beef tamales. Did you follow the recipe exactly as written without any substitutions?
I’m not sure if I missed something or didn’t cook this right, but my family only really liked the chicken. Yes, the chicken was delicious! The red potatoes soaked up all of the sauce, and everyone complained of an after taste in both them, and the carrots. I followed the ingredients perfectly, maybe they weren’t supposed to sit in the juice, just be basted on top of the chicken? Or maybe we just have strange taste buds. 🙂
So what about the freezing of this recipe part? so can I freeze the sauce also?? but must I have the green beans on hand when I decide to cook this since you said it is to be added last 30 min? Sound like a wonderful meal but what attracted my attention was being able to freeze it all ahead of time so there would be minimal prep in the morn before work. I am very new with my crock pot so I don’t mean to sound stupid and need all the help I can get. Thanks
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Making this TONIGHT!! Looks so good. Have a little over an hour left and my house smells so damn delicious!! I hope it tastes as good as it smells! Is there such thing as over basting? I just like being able to open the lid and smell it.
I want to try this! I have a small slow cooker as it is just the two of us – can I reduce the size of the recipe in half for a 3 quart slow cooker?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
Did you end up making this recipe? How long did you cook yours?!
I made this recipe last weekend and OH.MY.GOSH!!!! I haven’t made anything THAT wonderful in ages!!! I added parsnips instead of potatoes to make it Paleo and added thinly sliced onions & mushrooms (just cuz I like ’em). I had to restrain myself from eating the following day’s lunch! It was that good and that tasty. I’ve raved to all my friends and shared a link to this page at least half a dozen times. Thank you for the awesomeness!
I wanted to like this recipe but it was not what I was expecting. I was expecting a yummy sweet honey glaze and it was nothing like that. It was very watery. I had to whisk the sauce down with flour after it and the flavor tasted more like a brisket recipe and not like a honey glaze sauce. I made this recipe with 3 lbs of boneless breasts in the slow cooker on low for 6 hours… The chicken was a dry and the color of the meat came out brown so from a presentation perspective it wasn’t great. Carrots were mushy. Served it with rice so I didn’t use potatoes
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.
Also, I find that chicken thighs yields the juiciest results, as opposed to boneless, skinless chicken breasts, which can be dry. If the carrots are mushy, perhaps larger sized carrots can be used for next time, or the carrots can be added later on to suit your desired preferences.
I hope that helps!
I liked this…very tasty but mime did not look at all like the picture….EVERYTHING was brown as the sauce….even the potatoes were brown…..not appetizing looking
I have made this and it is SO delicious. The only problem I’m having is finding a big enough crock pot. Lol.
How would I be able to cook this in the oven instead? What temperature and how long?
Your recipes are so great – I can’t wait to try this. Will it be fine to swap out baby carrots to chopped regular carrots and the beans for asparagus or sprouts?
Thanks!
Alyssa
*brussel sprouts
Yes, absolutely, but cooking time may have to be adjusted as needed.
This recipe looks delicious!! I can’t wait to try it this week!
Do you have any tips for ensuring that the chicken comes out juicy? Every time I make chicken in the slow cooker, it always comes out very very dry despite being submerged in broth. Will the hourly basting help with this?
Thank you for sharing!!
Yes, the basting will definitely help to ensure juicy, most chicken every time. 🙂
This was delicious. The green beans could have used more time, but still good.
Made this tonight. Chicken does not need 8 hours in a crockpot, breasts cook in 4 hours on low. My thighs did not even take six hours. The only thing I have ever cooked for 8 hours are huge roasts. Maybe that is why some people thought this was dry. I should have taken the sauce out and thickened it with cornstarch. I love my crock pot so much!
can you make this the night before then reheat for dinner
Yes, absolutely.
Thanks for the delicious recipe! I was worried about burning so I added a cup of chicken broth along with the sauce and it really diluted the flavor of the sauce. I would definitely add a bit of broth again, but just enough to cover the bottom of the pan. I also forgot to add the green beans so I just broiled them on the side. Wonderful recipe and definitely set it and forget it!
Ive made this dish twice now, it is scrumptious!! I haven’t added green beans, but did use parsnips once and it didn’t hurt the dish one bit. I finished the last of it for brunch yesterday, put it all in a bowl and soaked up that spicy sweet juice with a piece of buttered bread…yum!! I thought leftovers might be nice with a poached egg on top next time. This recipes a keeper for sure!!
So I never comment on people’s recipes but omg! I have made around 5 or so of your recipes and I am in love! Every single recipe I have mad has been amazing which has never happened to me! You rock! I feel like I can actually make good food with your recipes! Lol I have been sharing the recipes with everyone! I just made this today and I used two large chicken breast instead of thighs. They were falling apart becuase they are so juicy and moist! I did add extra sauce though becuase I was worried there wouldn’t be enough I followed the recipe for the sauce but then added a little more of the soy sauce ketchup and honey and it turned out amazing all of he vegetables tender and the chicken moist! My husband and I thank you for your amazing recipes!
Could a Dutch oven be used for this? If on low of course for the 8 hours of cooking?
Thanks
I used boneless chicken and it came out great. I also used the sauce and made a gravy out of it.
Hi I am trying this recipe this week! My work schedule is crazy and I just bought my first slow cooker ! I need meals that can cook 7-8 hours since I get home so late. 🙁 I wanted to ask it can be boneless skinless chicken still right? I just wanted to make sure since it is cooking for so long. Looking forward to trying this. 🙂
Yes, absolutely.