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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I am going to make this tomorrow. It is the exact recipe I am looking for my 4 plump chicken thighs. I am not sure what website you are using but it is very irritating. It is very slow and constant ads blocking menu!
Sauce is sweet but not overly sweet. Next time I will thicken the sauce. I used 1 tsp Italian seasoning instead of basil and oregano since I don’t like oregano and was out of basil. Added some minced onion and extra garlic. Green beans need more than 30 minutes to cook.
you do know Italian seasoning is 1/3 to 1/2 oregano?
Can i do asparagus and broccoli instead? If so how?
In my experience broccoli only needs about 30 minutes in the crock pot, I would suggest doing it the same way as the recipe states for the green beans. It’ll be softened but not soggy, so still a bit of a bite to the broccoli.
Easy, quick and simple to make. Delicious and easy to use and the only difference would be to use frozen green beans because I had trouble with the fresh green beans getting tender enough, also if you prefer peas (frozen) work too.
Any recommendation for the instant pot timing?
I love this recipe. Good comment from my family. It is still good even after few days, more tastier.
This was delicious. Can’t wait to make it again. I left out the ketchup because I didn’t have any and it still came out beautifully. So so good. Thank you!
I made this recipe and we loved it! I felt kinda bad throwing away all that amazing broth that was left so i cooked some rice, mixed it with the broth (the rice absorbs it). Then i added diced carrots, shredded leek, spring onions, fried egg, koriander and i was left with a very nice nasi goreng 🙂
Made this for my family and it was a hit. It was very quick/easy and I did not baste it every hour because I was not home to do so. The only complaints were that the flavor didn’t make it to the middle of the potatoes and the sauce wasn’t thick enough. I used boneless, skinless chicken thighs and they were falling apart (not terribly) at the end. I also used 1/2 teaspoon of red pepper as I like things spicy…in my opinion, I could have added a little more. I added some mined onion, seasoning salt, and unsalted chicken broth (to cover the veggies). I cooked it an hour longer after adding the green beans so they would be more tender, but they didn’t absorb the flavors like the rest of the veggies. I used baby red potatoes, but next time I will cut them into fourths so the flavor makes it all the way to the middle of the potato. The chicken was DIVINE!!! Next time I might only cook the chicken with the sauce and turn it into a stir fry. I’d love for the sauce to be a little thicker, but the flavor was spot on.
I made this with little hope of it turning out like planned as I’m a terrible cook! Couldn’t believe how easy it was and took less than ten minutes to make the sauce and bung it in the cooker, couldn’t baste it every hour as was busy and it still turned out amazing!! Delicious succulent and sooo tasty!
Super easy and delicious. I used 2 lbs of boneless, skinless chicken breast and cooked for 7 hours. I added the beans with an hour to go and they were perfect. The potatoes that I had were pretty small so I didn’t cut them in half and they were tender but not mushy. Great recipe!
I love your recipes
My dinner tonight is divine. Thanks you.
Added a tablespoon of fresh lemon juice, a tablespoon of teriyaki marinade, and a tablespoon of dried ground ginger to the sauce. Also added onions on top of everything to keep them from dissolving in the sauce.
Made this for dinner tonight. Substituted the chicken for boneless pork chops. Was soo tasty! Also, only put the carrots in it along with the meat, as I was making a pasta side to go with. Everyone loved it. Had plenty of liquid leftover, so turned it into a reduction-mixture-type sauce to spoon over the chops and carrots. One extra thing I might do next time: it was Very tangy (almost too much), so I’ll use half the soy sauce it calls for and replace rest with broth.
Made this for the family tonight. They absolutely loved it. I discovered I only had a 4 qrt after measuring out the liquid so I ended up using 6 chicken thighs instead of 8, but used all the liquid. Also pot was too small to add green beans so I ended sauteing that on the stove pot with garlic and onion. Will definately be making again!!!
Love it
Love it
Do you broil the chicken before or after you make it in the crock pot?
after!
I need some 5 ingredient crockpot meals
We love this recipe! So tasty and easy, and I love all the fresh ingredients!