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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Baste it or don’t. It’s the recommendation, not required. You can “fix it and forget it”, it certainly won’t Ruin it. Just might not be as good as it might have been, then again it might not be a big enough difference to matter to you.
Dang…..not something you can leave on and go to work with stirring every hour. Big disappointment EVER for your fabulous recipes. I’ll have to reconfigure this for the oven. Still love you though!
I personally cooked this recipe on high for 4 hours and the potatoes were not cooked all the way through. I did use regular red potatoes and diced them. Maybe my pieces were too big??? I just ended up pour the rest of the broth and potatoes into a pan and boiled it. Flavors were amazing. Next time, I will definitely use baby potatoes or cut my other ones smaller. I also find that most of time when cooking in the slow cooker, potatoes do better with 6-8hr low cook. Broiling the chicken was perfection for the skin only needed about 5 mins! I will make this again.
Yes, the potatoes may have been too large. I recommend dicing them even smaller for next time.
I’m heading to the grocery tonight and get what I need, I’ll try this one for tomorrow. Thanks for the recipe.
Made this last night – I’m like one of your other followers in that I usually forget and then don’t have time to cook things in the slow cooker – so I cooked this in a large pan on the stove. I used the same proportions and ingredients (I used canned carrots and green beans) and boiled the potatoes separately till they were soft then added them to the rest of the ingredients so they could soak up the sauce. I just cooked it covered on med/high heat for 35 minutes and then uncovered for another 10. Then I removed the thighs and broiled them in the oven for 3 minutes. It turned out perfect and delicious! Chicken was tender with a crispy skin and the vegetables were really good as well. Nice blend of flavors and really easy!
This was really good!!!! I followed the recipe exactly, using bone-in chicken thighs with skin. The only thing I had a small problem with was after 4 hours on high, the chicken was fall-off-the-bone tender but the veggies were not yet as soft as I like them. I removed the chicken, and placed the veggies plus the liquid into a saucepan and simmered this on the stove for about 20 minutes and it was much better. At the end I also added a T of cornstarch mixed with a T of water to the liquid to thicken it a bit. Broiling the chicken for a few minutes made a huge difference in appearance, taste, and texture, so I would not omit that step! I loved this meal, and my boyfriend absolutely INHALED it!! Will make again – soon.
Made the Honey Garlic Chicken and Veggies today. Used skinless, bone in chicken thighs, with lots of potatoes and carrots. Cooked on high for 5 1/2 hours. It was Delicious!!! Thank.you.
I just wrote down all of the necessary ingredients to buy at the store to make this delicious-sounding recipe! I came across your recipe on Pinterest and I am super excited to make this dish! I love the crockpot! Who doesn’t?
Probably a really stupid question, but here it is: if I add the entire sauce mixture to the crock pot, what do I use to baste with? Am I just basting with the existing juices in the crock or setting some aside to use for that?
Not a stupid question at all! Yes, you are basting with the existing juices that are already in the slow cooker.
I made this tonight and it was great! I made the following changes:
1. Used boneless, skinless chicken breast, sliced into thin cutlets.
2. Omitted the ketchup.
3. Added 1/4 of a white onion, sliced.
4. Omitted the green beans (simply because I wasn’t home to add them during the last hour of cooking)
I cooked on high for two hours, then checked the potatoes and carrots, which were fork tender at that point. I removed them, added 1/4 C cold water + 1 T cornstarch to the broth and cooked on low for another two hours, at which time the chicken was cooked through as well.
It was flavorful and tender!
Would parsnips be a good sub for the potatoes??
Yes, absolutely!
What if we took the option to brown the chicken before cooking it in the crockpot instead of a broil at the end? Would it ruin the end result? Or, is there an advantage to broil over browning? (Sorry, beginner.)
I recommend broiling the chicken at the very end to really let the skin crisp up. The crispness may lose out over time if browned before. But as always, please do what works best for you.
made this today and it was wonderful. did add more garlic as I love garlic, it was great. Will try with ribs next time as that sounds good too. thanks for the wonderful recipe
Geri
I am having trouble finding tamarind for sauce. If I use soy do I use less?
*tamari
Dawna, I am confused with your question as the recipe calls for 1/2 cup reduced sodium soy sauce, not tamari.
I want to substitute asparagus for green beans, what time should I add the asparagus to cook so that it doesn’t get over cooked and mushy?
I recommend adding the asparagus about 10-15 minutes before serving.
Omg this was delicious. I made it for my family and everyone loved it! This will definitely be added into our circle of dishes. Thank you for an easy and scrumptious dinner.
I have read every comment. I will be trying this with the thighs as recommended but nowhere did I see a comment about their crockpot getting too hot on low. I love my old crockpot of 40 yrs because the crock itself is heavier but it is too small bc it is round. My newer, oval shaped one of 3 yrs only has low, high, keep warm. I find that my low is almost the same as my high on the old crockpot. Several of my friends also agreed that their crockpots get very hot on low & seem to cook quicker which makes it hard when I work & 8 hrs is too long. Anyone else have this concern. I sometimes had my wonderful retired neighbor come over at noon & turn it on! Sorry for the lengthy comment. I can’t wait to try this exactly as recommended.
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.