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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Looks amazing! 77carbs. I’ll have to eat something else while the fam eats this. Darn it.
I made this tonight and it ended up being extremely soupy. Is there supposed to be a lot of liquid at the end? It turned the carrots and potatoes pretty much brown and I had to use a slotted spoon to get it all out. I swear I followed the directions!
Yes, some excess liquid is completely normal, although you can definitely try to reduce it on the stovetop for a finished glaze.
Hi, Made this recipe last night, was left with quit a bit of sauce, would there be any way to reduce it, or thicken it up some ? thankyou
Yes, absolutely. You can reduce it on the stovetop mixed in with a little bit of cornstarch.
I tried this tonight for our dinner but the sauce became a lot maybe because the chicken has skin-on… I added more honey+soy sauce +ketchup when it’s almost done cooking because the taste is bland. Maybe chicken should not have skin-on?
I made this for tonight’s dinner but the carrots, beans and potatoes turned into complete mush 🙁
Same as me. I guess I’ll try it again next time.
This was really tasty but I’d definitely recommend 8 hours on low; after 4 hours on high, all but a few pieces of the chicken were temping high enough and the beans were tender-crisp, but the potatoes and carrots were raw and I’d cut them quite small (for example, I cut the baby carrots in thirds and they weren’t even those giant, thick ones). I followed the recipe exactly except I used boneless, skinless thighs, which, if anything, should cook faster. I left it a while longer hour and then finally gave up and finished it on the stove because we were hungry. 🙂 When I make it again, I’ll also try reducing the soy sauce; even using the low-sodium version, it was too salty for me. Thanks for the recipe!
I made this last night with chicken breasts and I have no complaints about the texture of the food, but the taste seemed off to me. For some reason it was really ketchupy and I DO NOT like ketchup. I use it in other recipes though and don’t seem to have a problem, but once it came time to eat I had to smother my meal in BBQ sauce to cover the ketchupy flavor. Major bummer. 🙁
Pattie, if you are not a fan of ketchup, then I just don’t think this recipe was meant for you. Sorry!
Can you substitute the ketchup with anything else?? Like just tomatoes? Ketchup had a lot of the extra ingredients I usually try to stray away from..
Morgan, there are many DIY ketchup recipes available online that can be used instead.
I have chicken legs in the fridge. Would they be ok to use.
Yes, absolutely.
sounds great. got a good deal on legs and thighs, attached. do you think they will work, maybe 2 of those instead of just thighs? would you separate them or cook as they are, attached? thanks, love your recipes
Geri
Yes, absolutely. You can keep them separated or attached – it’s up to you!
Tried this recipe and it was delicious! The only mistake I made was I halved the recipe, except(accidentally) for the sauce so when I came home to the crock pot the chicken had complete come off the bone and I had no chance to broil it. Next time I try it I will follow the recipe as is.
I was wondering if this recipe could be frozen after cooked and cooled? Thank you!
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.
I haven’t tried this yet. Do you find that the chicken sticks to the bottom of the crock pot?
Thanks
Not at all 🙂
This is an amazing dish. I layered my chicken on the bottom and veggies on top. However getting the chicken out was interesting. How do you recommend layering everything? Hubby loved this meal!
Thank you for trying my recipe, Jennifer! You can layer everything as pictured here or how you see fit – it’s really up to you! 🙂
Can you put chicken in sauce over night and then in the morning put chicken into the Crock pot with veg’s then can start cooking ???
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I slow cooked some bone in chicken pieces using your sauce for supper and it was delicious. I had leftover veg to use up in the fridge, so I didn’t do the whole meal in the sauce, but next time!
My husband requested that I make it again before I even asked him how he was liking it!
I shredded the leftovers for a rice bowl tomorrow night. It was falling off the bone.
If you have a Ninja cooker you can brown the chicken and then slow cook it. Thank you for this excellent recipe!
I altered this recipe & it was somewhat of a success. I made the sauce healthier by replacing ketchup with tomato paste & using coconut aminos instead of soy sauce. I also used a tad less honey than the recipe called for (& it was still plenty sweet). Oh & I doubled the garlic. The flavor of the sauce was delicious but bc I cooked it on high the chicken didn’t have time to really absorb the flavor (even though I did baste it hourly). I also used less carrots & green beans than the recipe called for bc it looked like too much in the pot for the small amount of sauce the recipe called for. Next time I’ll marinate the chicken in the sauce overnight & cook on low.
Looking at this…it does look delicious but how is it that the slow cooker produced the look on the chicken as it has either been cooked on the grill or in the over on broil… I have used my slower many times and it doesn’t give this look… is there a step that I have missed to give it that look
Yes, Tamara. If you take a look at the recipe, there is an optional step to broil.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Wow, this is amazingly simple and sooo good! I made it with chicken breasts (flipping once halfway and stirring up the veggies a bit) and shredded them up a bit at the end. I actually made a gravy at the end by adding a tablespoon of corn starch/water and it was amazing! I’m making it again today with more red potatoes and doubling the sauce. Thank you – this is a keeper.
Hi I am interested in making this recipe but my husband isn’t the biggest fan of ketchup. Do you recommend any substitutions?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
I made this for dinner tonight, and it is amazing…. I read the recipe wrong and added a bit more ketchup than it called for, and it doesn’t taste at all like ketchup – more of the honey flavor comes through