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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Hi! Trying this this week. How would I adjust to boneless skinless thighs?
I use gluten free soy sauce in all my cooking due to a family member having gluten allergy – Kikkoman brand or Lee Kum Kee. I live in Australia so maybe not available where you live?
I am always wary of sauces. I find they are most often too sweet or salty and overwhelm the food. This sauce is perfect. The dish is wonderful and I’ll make it again. However, after 6 hours of slow cooking, the chicken was done and the carrots and potatoes were hard as rocks. I put the green beans in and 40 minutes later, same thing. So I took the chicken out and cooked the potatoes, carrots and green beans on high. It took 2 more hours. I am new to crockpots, but I can see that you cannot cook hard veggies at the same rate as meat. And putting the green beans in a half hour before you take it off does not work. It took forever to cook the green beans even on high. I will definitely make this regularly using quartered red potatoes and frozen carrots and green beans
I am about to try this recipe and appreciate your comments. I will partly cook the veg in the microwave first to make sure they are not hard!
Very, very nice! Had it with basaltic rice and there was not a scrap left! Followed recipe no tweets. 3rd time making it today already! Thank you!
As we say here in Maine, wicked decent! I used what I had on hand. I only had regular carrots, not baby ones, so I cut them down to size. Potatoes were russets cut down to size. Did the sauce as directed. I did sear the chicken thighs in olive oil first because that is what I do with most slow cooker recipes. I added the juice from the searing to the sauce. It has a nice flavor and was oh so easy!
This has a really nice flavor. Cooked on high 4 hours and the chicken (I used breasts cut in half) was dry, next time I will cook 3.5 hours. My problem with a lot of these type of recipes though is that the sauce is thin and doesn’t really stick. I tried cooking it down at the end with a little bit of flour and cornstarch and pouring it over, but it still didn’t stick to the chicken. The other thing is at the end the sauce that’s left in the crockpot has a lot of chicken runoff, which grosses me out so I try not to think about it. If I could the the sauce to stick better (I did baste) I would love ❤️ it! I’m trying it again though
Could I sub chicken breast instead and use coconut aminos instead of soy sauce?
Can you use bone in chicken breasts?
I followed the instructions to a tee ! After 6 hours on low, it was so thick, and started burning on the sides of the crook pot!
This recipe is AMAZING. I subbed the green beans for asparagus. I added the asparagus with the other veggies at the beginning, the result was they were just super cooked but SUPER delicious because they were very soft (they stayed together) but soaked up all of the yummy juice/sauce. I also used chicken breast instead (3 medium sized breasts). I only based the chicken & other veggies half way through (I turned the chicken and pushed the veggies down into the sauce). SO GOOD! I’ll be making this again. At the end I slightly shredded the chicken.
Definitely delicious! The only issue I had was that due to my work hours, I had to cook it on low for almost 9 hours. The result was chicken so tender it fell right off the bone and I didn’t get to brown the skin at the end. However, it was still delicious! It was almost like a stew (but with broth, not sauce). I also will cook the beans a bit longer next time, as we prefer our green beans a little softer. All that said, we will definitely have this again. It was super yummy!
Very good but definitely had to double the sauce recipe. And I thickened it with cornstarch before serving.
Yes, I came here to say that I doubled the sauce recipe.
Made this for dinner tonight. It was very good, but I think I’ll cook my vegetables separate next time. The chicken was delicious!
SOOOO delicious! Followed the steps exactly and it was so easy and yummy. Would definitely make this again. The only thing I suggest is if not all the chicken is in the marinade, half way through switch the top pieces for some that are submerged so they get all the juicy flavors as well.
Tried this at work and it went over well … not to mention the place smells wonderful!
Can I substitute asparagus instead of green beans? Will that cook in the same time frame. ?
My chicken is cooking but my potatoes and carrots are still hard because there isn’t enough liquid.. I almost feel like I should’ve double the liquid.
Drooling just thinking about this! If I prep everything and cook on low for 7/8 hours do I need to baste every hour? Thinking to make it this week but I’ll be at work while it cooks. Thanks in advance!
Am going to make it tomorrow. My question is do I have to baste it every hour. Kinda doesn’t just throw it in the pot and leave it
Easy recipe, used real maple syrup instead of honey, delicious & easy.
Love it
I make this 2x/month for my husband. Is his absolute favorite recipe and I try A LOT of new recipes for his picky taste. I usually add mushrooms and serve over forbidden/purple rice.
Love this recipe. I basically do it the same but fill my large crockpot with veggies over the chicken and double the sauce. I don’t baste, but when I get home from work, I do a good stir, to make sure all the veggies are submerged in the sauce (if they haven’t been). Then, I leave it for another hour.
Why does the recipe call for 8 chicken thighs, but they use 3 in the video?
I wanted to know the same thing! Why is that?