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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Kind of defeats the purpose of a slow cooker to be home to baste. Turned out just ok. Will only make again when home to baste.
If you want to cook it faster than the time, how long can you have it on high heat for?
Millie, you can cook on high heat for 3-4 hours.
I tried to read through all the comments but I am running out of time. 🙂 I just put in 8 frozen chicken breasts with the sauce (at 9AM). I thought I could add the carrots and potatoes in half way through? my husband hates mushy carrots….because I am using frozen chicken, should I do it on high for the first 4 hours? then after I add the veggies do it on high for another 4 hours?
So I used mostly regular soy sauce. Did I just ruin my chicken?
It’s really hard to say – it may be a little bit salty than desired!
This looks amazing. Everything sounds delicious in this recipe. I think I’ll brown it at the end as per your last instructions. Although it’s fully cooked through, the crispy skin adds a nice touch. Thanks for sharing.
Hi,
If we don’t have a pot cooker, is there anyway to do this in the oven?
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!
This was fabulous!!! We were in heaven. I’ll be checking more of your recipes!
Thanks for sharing.
This looks delicious, so I’m trying this for the first time today. And I just checked Facebook and saw that the website TASTY is posting a video today of this recipe! I guess they like your style! Ha!
Making this today! The store was out of thighs completely so I am substituting skin on bone in leg quarters instead. They’re quite large so I only put 3 in and that covered the bottom of the 6qt crockpot. The I layered with potatoes and then carrots on top. And then pored the sauce over it all. Set my timer for every hour basting. Cooking in on low and will probably extend the time to make sure the quarters are cooked. Excited to try it! Thanks!
This was good although it did not look like the photo. The sauce made everything very dark…even the potatoes were brown….not appetizing. Did this happen to others?
Yes, it happened to me – everything was the same colour of brown, very unappealing.
Yes, same here. It was very hard for us to eat but couldn’t stomach throwing it out. Glad our two-nights worth of dinner is over.
Do the chicken thighs have to be defrosted?
Yes, it is best to defrost prior to using.
Oh my gosh this looks so good! Girl, I am over here drooling over this dish right now. I am all over this! 🙂 I can’t even stop starring.
I’m making this right now. I can’t wait to taste it!!! Thanks for sharing.
Do you know if this will be ok if I did low for 7 hours and then it stays on warm for almost 4 more hours? I’m gone for 12 hours for work. 🙁 This chicken was almost completely immersed when I put everything in this morning, so I’m not concerned about it going dry… More about it being mushy…
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
This was the first crockpot meal that I have EVER made. Why did I not start sooner?! This was DELICIOUS. The meat literally fell off the bone. I have a lot of GI issues right now, so I’m trying to eat things that are gentle and highly nutritious. This was SO satisfying and my body embraced it really well. Because I’ve been recommended to avoid soy, I used Coconut Aminos instead (really similar effect) and it was delicious! You can buy them at Whole Foods–you get to avoid soy and get the fantastic benefits of coconut. 🙂
Next time:
I’m going to put the green beans in an hour beforehand–they were a little too al dente for me.
I’ll either use less honey or brown rice syrup instead. The sauce was a great amount of sweet, but I think that the sweetness of the carrots could be more highlighted by using less honey.
This was FANTASTIC. And I got to give my fiancé lunch for the next day…did I mention I just ate leftovers for breakfast? YUM. Still two or more full meals of leftovers in the fridge. SUPER thankful for this find!
Karianne
Would cooking this recipe on high for the shorter amount of time rather than longer on low cause it to lose any of its tenderness or good flavor?
Sarah, you can choose to cook on low heat for 7-8 hours or high for 3-4 hours without altering the end results.
I’m glad others found a recipe that their family loves! I, however, was not so lucky. I followed the recipe as written (except I used quartered red potatoes in place of baby red potatoes) and all the veggies were hard and the chicken was overcooked (7.5 hrs on low). The green beans didn’t even soften a little so I took both those and the carrots out and did a quick steam in the microwave to make them edible. The potatoes were either rock hard or complete mush depending whether they were above or below the liquid line. Very disappointed. Glad it worked for others, but this isn’t for us. 🙁
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.