Slow Cooker Honey Garlic Chicken and Veggies

Slow Cooker Honey Garlic Chicken and Veggies is a delicious, no-fuss one-pot meal that’s packed with flavor and balanced nutrition. Tender, juicy chicken thighs are simmered with hearty vegetables in a sweet and savory honey garlic sauce, all cooked low and slow for maximum taste with minimal effort.

Why You’ll Love This Recipe

• Set-it-and-forget-it simplicity using your slow cooker
• Rich, flavorful honey garlic sauce that coats every bite
• Complete meal with protein, veggies, and starch in one pot
• Kid-friendly and customizable with your favorite veggies
• Perfect for meal prep, leftovers, or busy weeknights

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 bone-in, skin-on chicken thighs
• 16 oz baby red potatoes, halved
• 16 oz baby carrots
• 16 oz green beans, trimmed
• ½ cup low-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 (optional)
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish, optional)

Directions

this recipe

1. In a mixing bowl, whisk together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
2. Place chicken thighs, potatoes, and carrots into the bottom of a 6-quart slow cooker. Pour the sauce over everything.
3. Cover and cook on low for 7–8 hours or on high for 3–4 hours.
4. During the last 30 minutes of cooking, add the green beans to the slow cooker.
5. Optional: To crisp the chicken skin, remove the thighs at the end and broil in the oven for 3–4 minutes.
6. Serve warm, garnished with fresh parsley if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 7–8 hours (low) or 3–4 hours (high)
• Total Time: Up to 8 hours 10 minutes

Variations

• Use boneless chicken: Works with boneless thighs or breasts (reduce cooking time slightly)
• Different vegetables: Try sweet potatoes, broccoli, or bell peppers
• Make it spicy: Add more red pepper flakes or a dash of sriracha
• Low-sugar version: Reduce the honey and substitute with maple syrup or coconut aminos

Storage/Reheating

• Refrigerator: Store in airtight containers for up to 4 days
• Freezer: Freeze cooled chicken and veggies (without green beans for best texture) for up to 3 months
• Reheating: Warm gently in the microwave or stovetop with a splash of water or broth to loosen the sauce

FAQs

Can I use chicken breasts instead of thighs?

Yes, but they can dry out more easily. Monitor cooking time and use a thermometer to avoid overcooking.

Do I need to sear the chicken first?

No, it’s not necessary. However, you can broil the chicken at the end if you want crispy skin.

Can I use frozen vegetables?

Yes, but add them later in the cooking time to prevent overcooking.

Is this dish gluten-free?

It can be if you use gluten-free soy sauce or tamari.

What’s a good substitute for ketchup?

You can use tomato paste with a bit of vinegar and sugar as an alternative.

Can I cook this on the stovetop or oven?

Yes. Simmer everything in a covered pot on the stove for about 1 hour, or bake at 350°F for 90 minutes in a Dutch oven.

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is tender.

Can I add rice or noodles?

Serve the dish over cooked rice or egg noodles for an extra-filling meal.

How do I keep green beans from getting mushy?

Add them only during the last 30 minutes of cooking.

Can I double the recipe?

Yes, as long as your slow cooker is large enough to handle the volume.

Conclusion

Slow Cooker Honey Garlic Chicken and Veggies is the ultimate easy comfort food—flavorful, nutritious, and effortless. With its sweet-savory sauce and tender textures, this dish is perfect for a cozy night in or a simple, delicious family dinner. Once you try it, it’s sure to become a regular in your weekly rotation.

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