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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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
Thank you so much for the recipe. So very yummy. I wanted to mention one of the concerns from many people is the hourly basting, I solved this by marinating the chicken in the sauce over night. I will take in all the flavors and for those of us who work all day…so moist and yummy. Thanks again for the recipe. Cant wait to try many more of yours.
can I still broil them at the end if I used boneless skinless chicken breasts?
Yes, absolutely, but it may not be necessary. It’s really just based on personal preference.
I’m wanting to try to freeze a couple slow cooker meals to just toss in and start cooking before I leave for work. Do you think this would freeze well? Wasn’t sure with all the vegetables.
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 tried this a couple of weeks ago…it tasted great but I feel like everything turned a dark red and did not quite look as pretty as yours! did you add the green beans in at the beginning? I feel like mine got really shriveled up
Yes, I added the green beans at the start of cooking time but you can add them later on as you see fit to suit your preferences.
Is there a faster way to cook this? I have about a 5-6 hour window not 8. Also, what do you think about asparagus instead of the green beans? Will they cook about the same if small in size?
Disregard the first questions, I didn’t see the high cook option. 🙂
Asparagus sounds like a great substitution but you may have to add that in later as it will turn into mush if cooked for too long.
Hi: this recipe looks fantastic, but the sodium pe serving was astronomical. Any thoughts on how to reduce the amount of sodium per serving?
You can try reducing the amount of soy sauce as needed.
I want to use boneless, skinless chicken breast, will this still work? I don’t like bone in chicken at all :/
Yes, you can substitute boneless, skinless chicken breasts.
My slow cooker can only turn high or low. Please advise me which heat should I turn? Thks
Steph, you can use either setting. The time frame for each is listed in the recipe.
Looks so good. Can you add dry onion soup mix?
That sounds like an amazing addition but without trying this myself, it is hard to say what the end result will be. Please use your best judgment.
Looks delish! If making this in the oven, what would you suggest? I was thinking 400 degrees for 1 hr?
1 hour seems a bit too long – I would suggest 25-30 min and going from there.
Oh man. This is one the most satisfying, hearty, comfort-food-a-liscious things ever. I’ve tried a lot of crock pot recipes that end up being, like… “Well, I guess I see your point, but…” This one is heads and shoulders above. I’ll be making this again.
Do you think this recipe would work as a make ahead freezer meal?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Do you think the flavors would go well with some boneless pork ribs instead of chicken? Thanks!
I have not tried this myself but it sounds like a great substitution!
I threw this in the crock this morning with pork country style ribs before I saw your reply 🙂 It was fantastic! I think I would prefer it with pork than chicken. I also stirred some cornstarch into the sauce prior to serving to thicken. Great recipe!
Pork sounds delicious with this sauce mixture!
Do the potatoes and carrots get mushy cooking it on low For eight hours? I always seem to mess that part up and usually add those in later, closer to the end of the cooking time. I want to make this for dinner tonight.
Nope, they shouldn’t get mushy, but as always, you should do what is most comfortable for you so if you usually add them later on, I would recommend doing so.
Made this tonight. Very tasty. Next time, I will par cook the potatoes and maybe the baby carrots for a minute or two in the microwave. I like them just a little more tender than they were after 8 hours at low setting. This might cut the cooking time to about 5 hours. I could also see substituting the chicken thighs with beef stew meat. Also, about 1 hour before the end time I mixed about 2 tblsp. of corn starch in 1/4 cup of cold water and added it to the pot. Thickened up the gravy just right. Hardest part was skinning the chicken thighs. Yuck!
If I don’t use green beans, what other green veggie do you recommend? I was thinking asparagus, but I figure it would turn to mush cooking that long. Broccoli?
Asparagus and/or broccoli can certainly be added but you may have to add them in closer to the end of cooking time.
Bell peppers or sweet potato