Why Make This Recipe
Slow Cooker Honey Garlic Chicken and Veggies is an easy meal that saves time and effort. With just one pot, you can have a delicious, hearty dinner that’s perfect for your family. The combination of tender chicken thighs, colorful vegetables, and a sweet-savory sauce makes this dish a winner. Plus, cooking it in a slow cooker allows the flavors to blend beautifully, making each bite even more enjoyable.
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Slow Cooker Honey Garlic Chicken and Veggies
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Honey Garlic Chicken and Veggies is a wholesome, one-pot meal that’s bursting with sweet and savory flavors. Tender chicken thighs, soft vegetables, and a rich honey-garlic sauce come together effortlessly in the slow cooker. It’s a family favorite that’s easy to prepare and full of comfort!
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 garnish)
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
1. In a large bowl, whisk together soy sauce, honey, ketchup, minced garlic, dried basil, oregano, crushed red pepper flakes, and black pepper until well combined.
2. Place chicken thighs in a 6-quart slow cooker.
3. Add halved baby red potatoes and baby carrots over the chicken.
4. Pour the honey garlic sauce over the chicken and vegetables, tossing gently to coat everything evenly.
5. Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, basting the chicken every hour if possible.
6. About 30 minutes before the cooking time ends, add trimmed green beans to the slow cooker.
7. (Optional) For crispy skin, preheat oven to broil, transfer cooked chicken thighs to a baking sheet, and broil for 3–4 minutes until golden.
8. Serve chicken and veggies with the sauce spooned over them, garnished with fresh parsley.
Notes
Add extra vegetables like bell peppers or zucchini for more color and nutrition.
Use reduced-sodium soy sauce to balance the saltiness.
Thicken the sauce by adding a cornstarch slurry in the last 30 minutes of cooking.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
For a leaner version, use chicken breasts instead of thighs.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with vegetables
How to Make 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 garnish)
- 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
Directions:
In a large bowl, whisk together the soy sauce, honey, ketchup, minced garlic, dried basil, dried oregano, crushed red pepper flakes, and ground black pepper. Make sure all the ingredients are mixed well.
In a 6-quart slow cooker, place the chicken thighs first. Next, add the halved baby red potatoes and baby carrots over the chicken.
Pour the sauce mixture over the chicken and vegetables. Gently toss everything together to ensure that the chicken and the vegetables are coated evenly with the sauce.
Cover the slow cooker with its lid and set it to cook on Low for 7-8 hours or High for 3-4 hours, basting the chicken every hour.
About 30 minutes before the cooking time ends, add the trimmed green beans to the slow cooker.
For optional crispy skin, preheat your oven to broil, transfer the chicken thighs to a baking sheet, skin side up, and broil for 3-4 minutes until golden and crisp.
Once ready, serve the chicken along with the veggies, spooning the sauce over them and garnishing with fresh parsley.
How to Serve Slow Cooker Honey Garlic Chicken and Veggies
This dish is best served warm, right from the slow cooker. You can place the chicken and veggies on a big serving platter or serve them on individual plates. Pour extra sauce for more flavor and top with fresh parsley to make it look appealing.
How to Store Slow Cooker Honey Garlic Chicken and Veggies
To store leftovers, let the chicken and veggies cool completely. Place them in an airtight container and store them in the refrigerator for up to 3-4 days. You can also freeze the leftovers for longer storage. Just make sure to use a freezer-safe container.
Tips to Make Slow Cooker Honey Garlic Chicken and Veggies
- If you want more veggies, feel free to add bell peppers or zucchini for additional flavor and nutrition.
- For a thicker sauce, you can mix in a cornstarch slurry during the last 30 minutes of cooking.
- Adjust the level of sweetness by adding more or less honey according to your taste.
Variation
You can easily swap the chicken thighs for chicken breasts if you prefer a leaner meat option. Just keep in mind that cooking times may vary slightly.
FAQs
Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs. Just increase the cooking time by about an hour on the Low setting.
What type of soy sauce should I use?
Reduced sodium soy sauce is recommended to keep the dish from being too salty. However, you can use regular soy sauce if you prefer.
Can I make this dish in advance?
Yes, you can prepare everything ahead of time and refrigerate it. Just cook it in the slow cooker when you’re ready to enjoy it!