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.
Video
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I made this last week and it was fabulous! I used nine bone-in chicken thighs but removed the skin first. Some of the meat fell off into the veggie mixture, which was not a problem for us. I stirred all the veggies together rather than keeping them separate, and I cooked it on high for about 3 hours, then took off the lid, basted the chicken and stirred everything around, and set it on low for another hour or so.
We got three full meals for the two of us out of it, and there was so much of the veggie mixture left that I sliced a half-pound kielbasa and stirred it into the leftovers for yet another meal (with enough left for a lunch).
Thanks so much for this recipe! It’s definitely going into regular rotation here.
i have a chicken marinade that is similar to the sauce in this recipe. I think, instead of basting the chicken, I may make the sauce the night before and just marinate the chicken overnight. That shouldn’t be a problem, right, as long as it’s refrigerated?
Yes, absolutely.
Can you tell me how to adjust this recipe to make more for additional guests?
You can double the recipe as needed but cooking time may have to be extended as needed. As always, please use your best judgment.
Could this be prepped the night before? Just add the sauce in the morning and start the cooker? Thanks.
Yes, absolutely.
This looks wonderful! I can’t wait to try it. I use my crockpot all of the time for meat. Veggies usually turn out too soft for my taste. What is the texture of the vegetables in this recipe?
Lisa, the vegetables are tender.
When I came across this recipe last weekend, it looked delicious, and I wanted to make it for that week’s meals. The general problem with slow cookers & chicken is that I’m at work too long to make it during the week (since chicken takes max 6 hours on low). Solution: make on the weekend. When I had the idea to make it, I simply didn’t have enough time to use the slow cooker (it would have been finished well after 10pm…). So I used a cast iron dutch oven and made it in the oven. I did it at 375 for a little over an hour and a half. (Oh wait, half way in, I bumped it up to 400) I stirred/basted twice during heat. It turned out great. It was very tasty, yet light. Everything had a nice, sweet flavor, without being too sweet. It was definitely a good almost-summer-meal. Thanks for the great recipe!
Get a programmable timer (like for Christmas lights, super cheap), plug the old slow cooker in and let it work. If you’re not leaving the ingredients out uncooked for more than an hour (or a bit more) on both sides of cooking,you’re OK. In fact, letting ingredients come to room temp before cooking is not a bad idea.
This looks great! I’m making it later. Thank you for sharing. Your recipes, and pics are always so inviting. The directions are easy to follow.
if you want the chicken to have the beautiful browned color, follow the broil instructions after chicken is done. Or before cooked, ?
Susan, the chicken should be broiled at the very end.
ok,so. you cook the chicken in crock pot, put in oven on broil, then put back in crock pot.???
i never used a crock pot, but I am gonna go buy one now!:)
The chicken does not have to return to the slow cooker.
I’ve been planning to make this for the last two days and it just never worked out. Today I was going to get up and throw it all in the crock pot before taking the kids to school and I failed again. At nap time I was going to start the crock pot on high and then I fell asleep. Four o’clock rolled around and I decided to chance it and do it on the stove top. It was….AMAZING!! This is probably my new favorite dinner recipe. The sauce came out rich and creamy and the flavor was awesome. Kind of sweet with a nice kick (I added extra red pepper flakes). So good!! Thank you for this recipe!!
I do not have. Slow cooker/crock pot , what can I use . This looks so delicious
Thanks….again love and use every recipe you post.
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
I made this in a wok on the stove top today using the same measurements in the recipe and cooked covered on med/high for about 35 mins and then took the lid off and let it simmer on med for another 10 mins and it came out perfect. 🙂
Make the investment, and enter the world of slow cooking. The most recent cookers provide numerous programmable options. Sites such as this provide ideal recipes.
I made this in dutch oven 375 degrees for 2 hrs 45 min threw beans in for last 45 min. Awesome!!!!
Hi there. I love following your recipes. I have noticed that many of your chicken ones call for bone in thighs with skin. For years I have been using boneless/skinless breasts for most of my recipes because they are lower in fat. Can I substitute them for your recipes that call for the thighs?
Yes, absolutely! I actually have recommendations about using boneless/skinless breasts for this particular recipe. You can read about it at the end of the post.
Will all the food cook properly if layered and sectioned off like you have in the photo, or is that for presentation after cooking? Probably a newbie cooking question, but I’m curious.
Yes, it should cook just fine – that’s the beauty of slow cooking! 🙂
I’m on my third slow cooker recipe from your site. They’ve been great. Please upload more slow cooker meals!
Looks amazing! I can’t live without my slow-cooker.
Have you tried this recipe with chicken breasts instead of thighs? Just curious if it would still turn out the same (thinking it would be more of a shredded chicken?)
Chicken breasts should work just fine as you can easily adjust the cooking time as needed until the desired consistency/texture is reached.
So.. I think I need to buy a slow cooker. This looks so good!
This looks so amazingly beautiful. Everything I have tried from your site has come out amazing and it always a crowd pleaser. I can’t wait to try this next week! Thanks for sharing.
looks great, chungah! you mentioned that we could also use chicken breasts instead; how many chicken breasts should replace 8 chicken thighs? thanks so much!
Depending on the size of the chicken, it would take roughly 2-3 thighs to equal 1 breast.
My understanding was that the lid should not be removed from the slow cooker until the end, as temperature would be altered. You are recommending basting hourly…one of the finest features of a slow cooker is set it and forget it. Would you please clarify?
Best wishes in your new home!
Elizabeth, it is fine to baste hourly, or less as needed.
Wow this is great and ty for sharing your recipe, I am an owner of 3 crockpots in different sizes which were given to me as gifts so lol I had no idea how to go about using the crockpots. I normally cook dinners using my own pots and pans. THANKS,! I will give this a try.
Each crock pot usually comes with its own cook book, the smaller ones are great for dips, larger for family meals.Not all recipes convert well to slow cooking, as you are new to this method of cooking, search out recipes (such as this one) that are designed for slow cookers Best of luck.!
It looks amazing? But Is the hourly basting really necessary?
It is not ABSOLUTELY necessary but I highly recommend it to obtain as much flavor as you possibly can.
This looks really delish and i know my family is going to love it. Thanks so much for the recipe 🙂