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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Slow cookers are great for summer in the south-less heat in the kitchen than the oven. I only see 4 thighs in the photo. Do you recommend placing them in a single layer?
There are actually 8 thighs total in the slow cooker here. A single layer is not necessary.
Hello; is there a way of layering the ingredients? vegetable at the bottom; chicken on top?
Thanks.
Jason, you can actually add all of the ingredients into the slow cooker without a specific order – layering is not needed unless you choose to do so.
Would it still be as juicy without the hourly basting? Thinking of setting it up on a work day to come home to a ready dinner 🙂
Yes, it should be fine, but I recommend basting for a little bit prior to serving.
Do you bast with the soy sauce mixture?
Yes, that’s exactly right.
Do you make more soy mixture
No, there is no need to make more. You are basting with the existing sauce.
I feel so accomplished! It came out perfect and delicious. Awesome recipe thank so much
I realize this is an older comment, but in case someone who just found this recipe is wondering…I made this two days ago with boneless, skinless chicken thighs and did not baste it even once, and it came out tender, juicy and delicious!
Did you change the cooking time? Or anything because that’s all I have is boneless chicken thighs…
Did you change the time or anything about it? I bought about 2lbs boneless skinless thighs mistakenly ….
Awesome, thanks! Just put this in the crockpot but with boneless, skinless thighs and was hoping it would be alright.
I set mine up before my 8 hour work day and it turned out great!
Bone in chicken is certainly the way to go! I often forget to use my slow cooker during the summer…thanks for the reminder that it can be used all year long!
Hi there! We’re you actually able to fit 8 pieces of chicken in the slowcooker?
Slow cookers are amazing! Looks scrumptious!
Making Tonight…10/22/15 Yum….its Cooking NOW
How did it turn out for you?
I can only give this one star, and that’s for the tenderness of the chicken. My husbands words were “It will be ok if you never make this again”. Wow! Not something I’m used to hearing about anything I cook. I concur. I did not like the sauce at all. The chicken was definitely ended but the overall flavor was sorely lacking. Sorry!
Same, for me. The oregano and basil aren’t good matches with the soy sauce.
sub bone in breast or quaters or just breast with some good homemade chx stock for flavor ( then no bones ) and instead of the basil and oregano use ginger and sesame oil it will work better with the soy and overal palate of flavors
I was so excited about this because you can’t go wrong with crock pot recipes and the thought of honey flavored chicken sounded fab! I had beautiful fresh veggies and boneless skinless chicken. Followed sauce recipe exactly as described. Flavor was awful! My husband will eat anything, but he stuck his nose up at first bite. My children were gagging eating it. I should have known it would be gross because the sauce did not smell appealing after mixing it. And then it stunk up the whole house while slow cooking. I was just hoping the flavor would surprise. NOPE! It was a waste of about $25 in groceries! 🙁
I put a little extrahoney in with the recipe and not as much oregano and also added the parsley and someonion powder. Substituted chicken breasts and put it on high for 4 1/2 hours. Put the green beans in the last 30 on low. It was so tender and delicious.
I did however use local honey and vegetables
This recipe is 100 times better baked in the oven for 45 minutes to an hour. I always make it that way and today I made it in the slow cooker and it isn’t nearly as good as it turns out in the oven.
I’ve made this exactly according to the receipe and it has turned out perfect every time. Tonight I’m making but instead of putting in a slow cooker I’m going to bake in the oven. I’m sure this will be delicious as well. Great receipe and so easy. Thank you for sharing your great receipes.
Ewwwwwwww
As Stephen mentioned above, grated or crushed ginger and sesame oil ended up tasting SO MUCH BETTER. I tried the original recipe and it was just okay. I made the one with ginger and sesame oil last night and it was so yummy. I packed hubbys lunch and I had some for lunch today. I used skinless chicken thigh and seared it on a pan after it was done cooking. Afterwards, I added all the veggies and some of the liquid and heated up on the stovetop. Making this again next week!
My teenage boys raved about this recipe. Making it for the second time tonight.
The chicken was juicy and after broiling it for just 2 minutes ice and crispy. I took the juices and placed it in a saucepan along with 2TB cornstarch and it made a great glaze to put over the chicken and veggies.
Family voted for it to be made again. Thank you.
Just made this and omg, it’s good! I used skinless things with bones. I cooked on high for four hours without basting and added the veggies in during the last two hours. Came out tasty and the veggies still had bite to them. A++!
Skinless things?
Yes.
I have to say, auto playing the videos on a website is the most annoying thing you can do. I paused the video and then started scrolling and it auto played again. How rude of you. I will not be returning to your website. If I pause a video it’s because I wanted to. For you to force me to listen to it is very rude.
I apologize, Doron Schiowitz. There seems to be a technical glitch at the moment and my team and I are trying to get this fixed ASAP! Thank you for your patience.
Doron S.– rude? Your post was way ruder than having to watch a video on this amazing website?? Good grief!
You might be some kind of Master Chef /sarc/ but did you ever think that there are many different kinds of people who visit this site? Maybe they are visual learners, and the videos help them. Some people learn by doing, others, not so much…
Grow some tolerance, and you might find something amazing…
Just made this and omg, it’s good! I used skinless thighs with bones. I cooked on high for four hours without basting and added the veggies in during the last two hours. Came out tasty and the veggies still had bite to them. A++!
I am thinking about this recipe I’m starting cheerleading I’m eight years old my brother is a football player we have a very busy mom so we need a quick crockpot recipe but for tonight this might just work!
You are so thoughtful to do this to help your mom. She’s a lucky lady! Good luck with cheer!
The I hope your family appreciates what a thoughtful person you are, and how blessed they are to have you.
Emily, your awesome!! Going to grow to be an outstanding woman. Wish i had a sister like you growing up!
Basting? I don’t understand this part. This means I’d actually have to be home or available to do this. Can you tell me how to amend the recipe for a working mother? I own a crock pot because I’m not home to cook. Thank you
Some of my readers have commented here that they tried this without basting and still ended up with great results. 🙂
I’ve heard that you shouldn’t open the lid when cooking because of the heat lost. I think something like every time you open it you need to add another 30 minutes to the cook time. I wouldn’t risk it if it’s not necessary. Looking forward to trying this recipe out!
I’ve heard the same many times, but definitely not true. Use a thermometer and you’ll see the temp of the food will not drop by taking the lid off for a minute. After putting the lid back on, the small amount of air at the top will heat back up very quickly.
I made tonight using exact ingredients except I used skinless boneless thighs….baked covered for an hour at 350* then uncovered for 30 minutes….so darn good tender delicious keeper recipe…perfect….sorry it didn’t turn out for so many…picture is misleading for a crock pot recipe.
What did I do wrong. I have a lot of juice?? And it does not look like the picture.
I’m not entirely sure – did you follow the recipe exactly as written without any substitutions?
juices from the chicken, especially with skin on
Some excess fat from the skin is completely normal.
Can you put in frozen thighs or do they have to be defrosted?
I recommend defrosting.
Can I substitute the red potatoes with sweet potato?
Yes, absolutely.
Isn’t the skin kind of saggy? I can see how it might keep the breasts from drying out, but whenever I slow cook skin-on chicken, the skin is kind of gross and adds too much fat to the whole dish. But it looks good so I’ll try it out. Thanks!
Follow the optional step of broiling the chicken at the end so you get crispy skin.
I made this…and everyone loved it.
I did not use parsley or basil and added extra garlic. I placed my chicken down first then potatoes then carrots. I saved some of the sauce and added it when I pulled my chicken out. Everything was tender and chicken came off the bone with ease.
I can appreciate the textures of the finished product with this recipe. Chicken was sooo tender. Unfortunately though, the flavor was just not good. I made it … and threw it away 🙁
I saw someone else’s suggestion to use ginger and sesame oil instead of basil & oregano, that sounds like a better combination of ingredients to me. I’m a little scared, but I may take those substitutions and try this recipe again. – because who doesn’t love crock pot dinners?!
I love all of the DD recipes (I bought the cookbook and everything) but for some reason this one did not work out for me. The sauce smelled really strange and was very runny. My husband and I could not eat it. I wish I knew how everyone else got such great results.
Just made this for the first time – it was delicious! Lovely rich flavor. Have now added it to my list of ‘go to’ recipes. My family prefers spicy to sweet so I decreased the honey to 1/3 cup and doubled the crushed red pepper flakes to 1/2 tsp. The chicken was very tender, it fell off the bone. I was out during while it was cooking so didn’t baste it at all until I added the green beans. Everyone loved it, there is sadly none left!
This meal was amazing,I used boneless skinless chicken breast but next time I will go with skin on to put in broiler last step. I did however put tiny bit of oilve oil in Dutch oven and seared each side of all four chicken breasts to give them a quick brown turned out great! Thank You! Samuel Anderson
Did you alter the total cooking time at all when changing it from bone in to boneless?
I can’t have beans, any suggestions to replace the beans?
Broccoli would be a great substitute!
Would you leave the broccoli in the same amount of time as beans?
Yes! 🙂
I love slow cookers too!! This recipe was delicious. I like my veggies crisp, so the only thing I would do differently next time is add the carrots at the end with the string beans.
Definite thumbs up!
I agree with you. I just made this tonight. Looked nothing like the picture. Everything dark brown and very unappealing looking. I thought the sauce was awful and I used boneless chicken breasts which turned out tender but very stringy. My opinion totally disgusting and I followed everything precisely. Should have taken picture and compared it to recipe one.
Probably the worst one i have tried yet. Will not be making the “honey garlic chicken and veggies” this way ever again. My husband and my kids tried to be nice saying it wasn’t bad but I could see it all over their faces. My dogs wouldn’t even touch any of it either
My family and I usually enjoy all your meals but this one I can’t do again. It’s something about the taste and I cooked it for 7 hours and it was a little burnt on the edges. Thanks for all the other recipes though.
this has become a new family favorite