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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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
I made this earlier this month and it was fantastic!! My grocery store doesn’t have red potatoes so I just chopped up russet potatoes instead, and I ended up cooking it for quite a lot longer than the recipe here says (this could be a wattage issue since I’m using my Crockpot in Japan), but I followed everything else to the letter and it was delicious!! The leftovers held up really well in my fridge too and made for a few extra lovely meals. Thanks so much for the recipe; I’ll definitely make it again!
I had a question: I LOVE slow cookers. I love even more to freeze meals and throw them in the slow cooker once things get really busy around here! Do you think this would freeze easily if prepped, freeze, then defrost and place in crockpot?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Sorry if I missed this somewhere, but do you know if this will freeze well? I have a 7 week old and you know how it goes…it’s always nice to have meals stock piled.
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 use your site all the time and love everything I’ve tried so far! (So does my husband;)) Thanks for the great recipes.
Planning to make this for dinner tonight and am wondering about dropping in some corn on the cob in place of the green beans. should I wait until half way to put the corn in? Any suggestions?
Elizabeth, my apologies for the delay in response – I just found this question in my spam box.
Corn on the cob sounds like a great substitution. They can be cooked on low heat for 4-5 hours or on high 2-2 1/2 hours, or until done.
I finally tried this recipe last night and it’s one of my new favorites! My house smelled heavenly when I got home yesterday and it still smelled like that delicious sauce mixture this morning. This will become a staple crock pot meal in my house. Thanks, Chungah!!
I’ve got some chicken breasts and the rest of the ingredients readily available – will using boneless chicken breasts instead of bone-in thighs change anything about the cook time?
I actually have not tried this with chicken breasts myself so I can’t really say with certainty – it should be fine but as always, please use your best judgment to ensure that the chicken is completely cooked through.