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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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?
Was thinking of trying this for dinner tonight but was wondering if there’s a substitute for soy sauce? My husband has an allergy to it. Thanks!
Try coconut aminos!
Can you use boneless thighs?
I used boneless thighs and it came out great. I did sear them first before putting them in the crock pot.
I made this last night and it was good. I halved the soy sauce and used 3 large chicken breast instead of thighs. I also added about 2 cups of water half way through as there wasn’t enough liquid. I ended up shredding the chicken about half an hour before serving and it worked out nicely.
If it is a gluten allergy, try gluten free tamari.
you can use tamari sauce as a GF sub for soy sauce.
I made it with sweet soy sauce and everyone loved it. Thanks for sharing this – Much Love 🙂
This was pretty great. I made it just as the recipe stated. Looking forward to tonight’s leftovers.