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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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?
I eliminated the red and black pepper because my wife and I have stomach problems. But I added 12 oz.of chicken broth,so I didn’t have to baste all day. I substituted celery for the green beans. Adds earthy taste and texture.