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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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 🙂
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?