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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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