Slow Cooker Honey Garlic Chicken
This Slow Cooker Honey Garlic Chicken and Veggies recipe delivers tender chicken, vibrant vegetables, and a sweet-savory sauce with minimal effort. Perfect for busy days or family dinners!
Every bite combines the juicy flavor of chicken thighs with the rich glaze of honey, soy sauce, and garlic. Plus, the slow-cooked veggies soak up all the goodness for a truly satisfying meal.
The Key Ingredients to Success
- Chicken thighs – Bone-in, skin-on thighs stay juicy and develop a rich, savory flavor.
- Baby red potatoes – Halved for quicker cooking, these add creamy texture to the dish.
- Baby carrots – Naturally sweet and perfect for absorbing the sauce.
- Green beans – Added at the end for vibrant color and a tender-crisp bite.
- Honey – Provides a natural sweetness that balances the savory soy sauce.
- Reduced sodium soy sauce – The foundation of the sauce, offering depth and umami.
- Garlic – A must-have for its aromatic kick.
- Ketchup – Adds tanginess and body to the sauce.
- Dried herbs and spices – Basil, oregano, black pepper, and red pepper flakes enhance the flavor profile.
Easy Steps to a Delicious Meal
- Make the sauce: Whisk together soy sauce, honey, ketchup, garlic, and seasonings in a bowl.
- Layer the slow cooker: Arrange chicken, potatoes, and carrots. Pour the sauce evenly on top.
- Cook: Let it simmer on low for 7–8 hours or on high for 3–4 hours. Baste hourly for extra flavor.
- Add green beans: Stir in during the last 30 minutes to keep them crisp-tender.
- Optional broil: Crisp up the chicken skin in the oven for 3–4 minutes before serving.
- Serve: Garnish with parsley and enjoy alongside the perfectly cooked veggies.
Tips for Slow Cooker Success
For a richer sauce, reduce it on the stove after cooking. Adding the green beans late prevents them from becoming mushy. Use bone-in thighs for maximum flavor, but drumsticks work well too. Feel free to customize the veggies—sweet potatoes or zucchini are excellent swaps.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. The sauce can thicken when chilled, so add a splash of water or broth when reheating to restore its consistency.
With its effortless preparation and crowd-pleasing flavors, this Slow Cooker Honey Garlic Chicken and Veggies is a recipe you’ll want to revisit again and again!
Slow Cooker Honey Garlic Chicken Recipe
Equipment
- 6-quart Slow Cooker
- Baking sheet
Ingredients
- 16 ounces baby carrots
- 8 bone-in skin-on chicken thighs
- 16 ounces green beans trimmed
- 16 ounces baby red potatoes halved
- 2 tablespoons fresh parsley chopped
For the Sauce:
- ½ cup honey
- ½ cup reduced sodium soy sauce
- ¼ cup ketchup
- 2 cloves garlic minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Combine the soy sauce, honey, ketchup, minced garlic, dried basil, oregano, red pepper flakes, and black pepper in a large bowl to prepare the sauce.
- Arrange the chicken thighs, halved baby red potatoes, and baby carrots in the slow cooker. Pour the prepared sauce evenly over the ingredients.
- Cover and cook on low heat for 7–8 hours, or on high heat for 3–4 hours. Baste the chicken with the sauce every hour for enhanced flavor.
- Add the green beans to the slow cooker during the final 30 minutes of cooking.
- (Optional) Preheat your oven to broil. Place the cooked chicken thighs on a baking sheet, skin-side up, and broil for 3–4 minutes, or until the skin becomes crispy.
- Serve immediately, pairing the chicken with the potatoes, carrots, and green beans. Sprinkle with chopped parsley for garnish, if desired.