Slow Cooker Honey Garlic Chicken and Veggies
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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!
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
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.