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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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.
thank you
Would frozen green beans be alright to use with this recipe? That’s all I have on hand! Would you recommend maybe putting them in an hour before time is up? Thanks in advance!