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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Do you think I could do this in a 4 qt. slow cooker?
Hi! Thanks for the recipe can i use frozen baby carrots and green beans?
Can you freeze the leftovers?
Delicious! Everyone enjoyed it. The only change I would make next time would be cooking the green beans longer, I put them in for an hour and they were still pretty firm but that could just be differences in crockpots. Definitely making again!
The taste is delicious! I substituted chicken breasts instead of thighs. Definitely watch your cook time if you do this. I did slow for 7 hours and it was done after 5. Also, I would add the green beans about an hour or so before serving as half hour did not cook them through. Other than that, great recipe!
Can you freeze the leftovers without the potatoes since they don’t freeze well?
Thank you.
On April 1, the rate we pay for each unit of energy went up by 54%. Yikes! Since then, I’ve been on the hunt for one-pot slow cooker recipes which avoid using the oven or the stove for additional sides. I made this one with boneless, skinless chicken breasts, which I kind of “shredded” into about 8 large pieces each before serving—this created lots more surface area to absorb the sauce when I served them up. Yummy! I will definitely be adding this recipe to my “low energy cooking” repertoire!
Can I use frozen chicken for this?
Excellent recipe. It’s great for company. It’s easy to throw together but tastes like a lot of work went into it. Thanks for a keeper.
Can I make this recipe on the stove top or in the oven?
I have made this in the oven and slow cooker. For the oven, the chicken is my top layer. I leave the lid off for the first 25 minutes at 375* then cover, set oven to 350* for 55-65 min. Delicious!
I have used frozen beans and frozen Brussel sprouts, yum!
Sorry …my timing is for bone-in thighs. For boneless, I don’t remember the time exactly.
I would do uncovered ( only if you want some browning) 350* for 8-10 minutes then cover and bake 30 minutes (test chicken and veggies for doneness.). This is where frozen veggies might cook faster. Roast another 8-10 minutes until done. Hope this timing is correct, just keep an eye on it.
Our family really enjoyed this dish! It was so easy to toss together and the sauce was delicious.
How much time for bone-in??
My husband loved this dish. The only negative was the string beans. I put them in the last half hour of cooking but they were still hard. I wonder if frozen string beans would be the better option.
Do you have to baste every hour? I would like to leave this while I’m at work
I never baste and it turns out great every time! This is a favourite in our house
Made this last month and it was delicious. Making it again tonight substituting barbecue sauce for the ketchup. Was wondering if you could use tomato paste instead also? I’m sure it will be delicious again.
Super yummy! Yes you can use tomato paste. I just added water, white wine vinegar, onion and garlic powder…I didn’t realize I was out of ketchup….very tasty.
Try adding tomato paste and apple juice as a sub to vinegar. I hate vinegar and so I use tomato paste apple juice, and brown sugar in place of BBQ sauce in my pulled pork slow cooker recipe.
Delicious! Only thing I would note is to monitor cooking times more frequently. I took mine out about an hour and a half early and it was well done.
I made this in a slow cooker months ago and it was delicious. Is there another way to cook this on the stove top for a shorter amount of time?
Love this recipe! Super yummy and fragrant!
Uau! It’s look like delicious!
Very easy, quick and delicious. Husband was very impressed.
I have made this every fall for the past 5 years and it is always a winner. When I can’t find fresh green beans I use frozen and let them thaw to room temperature. Matter of fact, I have this cooking in my crock pot as I type this comment. Should be ready in time for the Ravens v. Miami game lol.
Do you use fresh or canned green beans?