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
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
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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Have you tried this with stew meat? I’m low on chicken nut hsve a tone of roasts and stew meats and this just sounds so good
I actually have not tried this with stew meat – it sounds like a great idea but I’m not entirely sure how it will turn out. Please use your best judgment.
I’m making this right now as I type. It’s been in the crockpot since 2; it’s now almost 6 and it’s just about done. I used bone-in chicken thighs, and they are so tender and juicy. One thing I did ahead of time was parboil the potatoes for a few minutes before I added them to the slow cooker. I always find potatoes take forever to cook in the slow cooker! I also left out the ketchup because I didn’t have any. The sauce is amazing – sweet and tangy, with a little heat in it!
Going to start this tomorrow morning so it’s ready when we get home from work/school! Just curious how many chicken thighs I’ll need by weight instead of by number? They can vary so much in size. It is about 3 lbs? And could I cut this recipe in half an make it in a smaller cooker? I don’t mind leftovers, but there are only two of us so I’m just curious. Thanks!
Chicken thighs can range in size but for typical grocery store brands, 4 bone-in, skin-on thighs will weigh about 1-2 pounds.
This looks yummy. If making in the crock pot can you use frozen chicken or is it best to thaw out first? I’ve seen recipes where you can take the chicken out of the freezer and throw it into the crock pot and it comes out wonderful. Thank you.
Rita, unfortunately, I do not have much experience using frozen chicken in slow cooker recipes. Please use your best judgment.
I used 3 frozen breasts and cooked on low for 4 hours and high for 1 1/2 hours – came out perfectly!
Great!
Hi, Rita-
This is probably much too late, but I love using frozen chicken breasts in the crockpot. I prefer the texture of the finished product (less mushy) using frozen to fresh, and doesn’t take much longer. Best of luck!
Beth- Would you put it on high for 4 hours or low for 8 hours? I just put frozen chicken breasts in…
Looks delicious. Although, I wish you had a “print” button.
Sara, I actually do have a PRINT button. It’s pink and located in the recipe box – you can’t miss it!
Does anyone have any recommendations to sub for the carrots? I personally can’t eat cooked carrots, but at am a loss of what else to use (besides more potatoes). Broccoli? Any other smart ideas?
Bell peppers or even sweet potato would be great substitutions!
Do you have any suggestions for lowering the grams of sugar?
Beth, you can try reducing the amount of honey and/or ketchup.
I made this with boneless chicken breasts since I didn’t have any thighs on hand. The breasts turned out somewhat dry even though they sat in the juices during the entire cooking process and I basted every hour. The flavoring was great however so I will try again with thighs.
Courtney, thank you for trying my recipe, but I really hope you get to try this again using chicken thighs!
@Courtney, I don`t care for thighs(too much fat) so I use breasts, I just put them in frozen, so they don`t dry out.
Hi, thank you for this recipe! It’s my first time using a slow cooker so I’m really excited to taste it! Since its my 1st time, I feel like the sauce isn’t enough to cover the top part of all of the ingredients, is this normal? Should I add water? Please excuse my lack of knowledge, slow cooking newbie here, thanks!
Water is not needed, but I highly recommend basting hourly as indicated in the recipe.
This looks amazing! I’m not a big fan of bone-in chicken (it just freaks me out). If I wanted to swap this with boneless chicken breast, would I need to alter the cook time?
Yes, you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.
I was going to ask this question too. How would the cooking time be adjusted? I am afraid of the chicken drying out. I was thinking of cooking everything on low for 4 hours and then throwing in the chicken for 3-4 hours. What do you think? Thanks!
That sounds like a great idea!
Do you have any recommendations to lower the sodium amount?
Staci, you can try to reduce the amount of soy sauce as needed.
Use low sodium soy sauce, I love Chinese food but all my dishes used to taste a bit more salty than I liked but after switching to low sodium soy sauce the problem is solved.
I made this tonight and followed the directions exactly with the exception of the basil and oregano. I used a teaspoon and a half of dried italian spices instead. The sauce was delicious and the flavor of the veggies were amazing. The chicken however did not get the flavor of the rest of the dish even though I basted every hour. I did cook it on high. Perhaps cooking it on low would have given the chicken more time to absorb the flavor? Either way just pouring additional juices from the crockpot on the chicken worked fine. Next time I will try to marinate the chicken in the sauce over night to see if that helps. Will make again. Thanks!
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!!