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!
Featured Comment
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.
Video
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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.
Your blog has made cooking way more fun. I LOVE this recipe! My boyfriend and I tried it last week and we’re making another batch for our friends today. Every recipe I’ve tried really does turn out to be damn delicious!
Ohhhhh,
I had such high hopes for this recipe. I followed it to the letter minus the green beans. I used boneless, skinless thighs. I cooked it for about 5 hours on high. The chicken was so over done it fell apart. The potatoes and carrots took on the color of the sauce, nothing like the picture. I didn’t expect it to look just like the picture but it’s not even close. I even took some of the sauce out after and thickened it into more of a gravy which was nice because the sauce was so thin.
It has such potential I hope others have better luck.
Melcalrrt, what a bummer! The recipe indicates a 3-4 hour window for the high setting so if you cooked on high for 5 hours, it’s no surprise that everything was overcooked! I hope you get a chance to try this again with a more successful turnaround. This is my favorite recipe ever! 🙂
Same thing here- It was just ok, meh.
Can I use this recipe with chicken breasts instead of thighs? I’ll probably go to the store to get thighs later (b/c I LOVE chicken thighs), but right now I just have chicken breasts.
Yes, absolutely.
If I’m trying to save some calories would it work just as well to use boneless skinless chicken thighs? I know that chicken thighs are a bit richer and more flavorful than breasts. Thank you.
Yes, boneless, skinless thighs would be a great substitute.
I am making now and the sauce didnt cover my second late is that ok or should I make more of the sauce?
You should be fine – that’s why the basting comes in super handy here.
I just started this recipe this morning and when I poured the soy sauce mixture over everything, it looked like there wasn’t enough liquid to cover everything. Having made a slow cooker recipe in the past that didn’t call for enough liquid and then burned, I got nervous and put some chicken broth in the bottom of the cooker as a safety net. I hope I didn’t ruin the recipe! :-/
This was delicious! I as home while it was cooking (in a pressure cooker, yay, no basting) and it smelled soooo good I wanted to lick the pressure cooker. Seriously could not wait for it to be done. And the results lived up to the aroma! Definitely going on the repeat list.
I halved the recipe’s chicken, using two siknless boneless thighs and one skinless boneless breast, and reduced the veggies by a third and it worked out just fine.
Hello! Do you remember how long you cooked this is in the pressure cooker?
Sorry, just saw this! I used the slow cooker setting, but it would be done in 15 minutes with maybe a 5-10 minute natural pressure release.
For the pressure cooker, what heat setting did you use (or what do you recommend)? I have an Instant Pot and there are high and low pressure settings.
I am wondering if it is ok that the liquid doesn’t cover all of my ingredients?
Yes, absolutely. That’s why the basting comes in super handy here.
It looks like you only used three thighs in the picture. Will 8 thighs be too much or should I double the ingredients?
Diane, 8 thighs were actually used in this recipe. They are stacked on top of one another here.
I made this last night for dinner and had the left overs for lunch. It’s just so good .. I love the sweetness of the honey, but then there’s that heat from the crushed red peppers. I left out the green beans and served those as a side. I also only put in 4 boneless chicken thighs and cooked for 3.5 hrs on high – came out perfect. Will definitely make again 🙂
Monica.
does the sauce need to cover all the ingredients in the slow cooker?
Not entirely – that is why basting is recommended.
The amount of sugar in this recipe is alarming. I’m guessing this is from the ketchup. Do you think one could substitute canned tomatoes instead? Any suggestions to cutting the sugar?
You can buy the healthy version of ketchup at some stores without sugar, and there are also recipes online for making it yourself without the sugar.
HAVE YOU EVER CONSIDERED DOING COOKING VIDEOS? YOU WOULD BE GREAT AT IT
EVERY RECIPE I HAVE TRIED THAT YOU POST HAS TURNED OUT GREAT!
SOME PEOPLE WHO ARENT CONFIDENT COOKS COULD BENEFIT WITH A STEP BY STEP VIDEO COOKING LESSON! YOU DONT HAVE TO BE RACHEL RAY OR PAULA DEEN TO TEACH PEOPLE HOW TO PREPARE FOOD CORRECTLY.
Just a thought! Hope you keep the geat recipes coming!
Can you exchange honey for brown sugar?
Yes!
I’m concerned about the amount of sugar. I will try to use only 1/8 cup of honey and less ketchup too. Otherwise it looks delicious!
Can you cut the recipe in half and cooking time and will it still turn out? Do you have to place the veggies just so? Im going to try bone in thighs but if skin is off how do the spices stick?
Yes, you can certainly halve the recipe and reduce cooking time as needed. The flavors should all still be there even if skinless thighs are used.
I notice that so many comments ask the same questions over and over and I must commend you on your patience and politeness in answering. Many of the answers to questions are in the directions… people might not be reading the recipe in it’s entirety, and/or they do not read the reader comments. I always read the comments because I can see what problems are arising, pick up tips, and adjust the recipe accordingly.
Many questions have been asked as to whether this dish can be frozen after cooking. Of course it can be frozen! Just because it was cooked in a crockpot does not make it different from any other cooked meal that you might freeze. I like to freeze in one-person-portion sized containers… that way it reheats well in the micro (thaw first, works best) and various family members can choose their meal from a variety in the freezer.
Any way you can omit the soy sauce? Even low sodium adds a ton of sodium to the dish. Also, has anyone tried this with chicken breasts that have less fat?
Unfortunately, the soy sauce is a key ingredient in this recipe so I do not recommend omitting.