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.
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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.
Made this for my sister and her family. Delicious and everyone including kids loved it.
This was absolutely delicious!!! I’ve made it several times now. My kids are picky eaters and they ask almost every other week if I would make it again. I do not put the carrots or green beans in the pot because the kids like the beans cooked in a little bacon drippings. Neither do I put in the carrots. Again, they like them with a little brown sugar. I would DEFINITELY pass this on to my friends. Thank you for a wonderful easy meal that makes my family happy. My husband told me ” it’s so good, my tongue will slap my brain” lol
Sluggish stoves are excellent for summer in the south-less warmth in the cooking area than the oven. This looks actually delish and i recognize my household is mosting likely to love it. Thanks so much for the dish.
Thank you Jana!, one of the best chicken
I had in a long time.
I strayed a bit from your original recipe by
adding 1/4 cup of calamata olives and 1/4
cup of raisins.
All the best!
Gabriela
I made this last week for dinner. I put everything in the pot in the morning and turned it on low for 8 hours or more. I was so very good. Only thing I did wrong was not cut my potatoes and carrots up small enough. I double the sauce and reduced the soya sauce and it was so good. I am going to be making it again.
What are the calories in this per serving?
I made this while my parents were in town visiting, and they loved it so much. My dad kept going on about how it reminded him of his mother’s cooking, and it brought back the best food memories. She was an excellent cook, so that’s a big win! Mom asked me for the recipe as soon as they got back home. The only thing I did a little differently was taking a moment to brown the chicken thighs in a cast iron after they finished cooking because I felt like all of the good browning from the initial sautee had softened, and I prefer chicken skin to have a little crunch.
Any thoughts on a substitute for ketchup? My two year old literally just finished the ketchup with his Salmon yesterday (this is the only way I can get him to eat salmon lol). Anyways bc of Covid I can’t just run to the store with my little one and my infant. Could I use tomatoes sauce instead? .
I use bbq sauce, amazing!
Do you need to baste every hour on low? Also what is the calorie count per serving for this dish! Thank you! It looks great!
Hey! I had the same thought putting everything in like.. there’s NOT enough moisture in this. I used two lb chicken breasts instead and then added like double the potatoes, carrots, and green beans at the end. And then filled that sucker up with water til all ingredients were covered. The chicken ended up just falling apart. I recommend trying that! It does make it more of a stew, but the flavor is still *chefs kiss* and you can always make extra sauce for more flavor after it cooks. I think my only complaint is I don’t believe the carrots compliment the flavor of the dish well. I agree maybe some onion or some kind of pepper would do it some good. Otherwise, I really think you should try it again. 🙂
This was delicious! I cut the honey to 1/3 cup and it was plenty sweet. I also threw in an onion and mushrooms. It’s very adaptable. I’ll definitely keep this recipe in my regular rotation. Thank you!
Very tasty! Making for the second time today, at family’s request. I sub coconut aminos for the soy sauce, and add a little extra than recipe calls for. It is so good I eat the leftovers as a soup, I shred the chicken for it.
DAMN DELICIOUS! This was the jam, thanks for being awesome! I’m going to try it with beef next…
What do we do with the sauce?
It notes in step 2 to add the soy sauce mixture (aka the sauce) into the slow cooker after you place in the chicken ,potatoes and carrots
So good! If using chicken breast cook 4-5hrs and add fresh cut green beans during the last hour. My family loved it! Definitely will be on the rotation at our house!!
Is that 4-5hrs on low? I assume, but I’m very new to crockpot cooking and am not sure.
Hello 🙂 This might be a stupid question, but as I’m cooking for 1, I plan to halve all the ingredients. Should the cooking time remain the same?
Use sweet soy sauce it makes it 5x better
So good. The chicken was amazing and so tender.
The carrots and potatoes didn’t get tender enough for me after 4 hours on low. I took out chicken and simmered them a bit longer.
It’s four hours on high, that’s why.
This chicken is delicious. I used sweet potatoes (fresh), because I didn’t have the regular potatoes, and they were delicious! The sauce flavored them to deliciousness. This will be on my menus weekly. Thank you
I was wondering the same thing about the sweet potatoes! I have some and my son is allergic to white but can eat sweet, so I will use that tmrw! Also, some mushrooms and onions to go with it. Anything I read on here is always Damn Delicious!