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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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.
How do you make sure the chicken Doesn’t dry out? I poured the marinade over but it didn’t seem like too much…
The basting here should do the trick!
This looks soooo good! Definitely making this this week. Do you think I could use skinless chicken? Just because that’s what I currently have in the house. I am going to try brussel sprouts for the first time soon. Do you think they would taste good if I threw them in here?
Yes and yes! 🙂
I was disappointed in this dish. I found it too salty.