Slow Cooker Honey Garlic Chicken and Veggies is an easy, satisfying dinner featuring tender chicken thighs, buttery baby potatoes, sweet carrots, and crisp-tender green beans. Everything cooks in a sticky honey garlic sauce with savory soy sauce, herbs, and just a hint of heat.
The slow cooker handles most of the work, while a quick trip under the broiler gives the chicken skin an irresistible golden, crispy finish.
Why You’ll Love This Recipe
This recipe gives you the main course and vegetables in one convenient slow cooker. The potatoes and carrots cook alongside the chicken, absorbing plenty of the sweet and savory honey garlic sauce.
Bone-in chicken thighs are especially well suited to slow cooking because they stay juicy and flavorful during the longer cooking time. Broiling them briefly afterward adds the crispy skin that slow cookers normally can’t produce.
The sauce is equally simple. Honey balances the salty soy sauce, ketchup adds tangy sweetness, and garlic, basil, oregano, and red pepper flakes build layers of flavor.
It’s an approachable, family-friendly honey garlic chicken dinner that’s especially useful on busy days.
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 fresh parsley, chopped
Honey Garlic Sauce
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together the reduced-sodium soy sauce, honey, ketchup, minced garlic, dried basil, oregano, crushed red pepper flakes, and black pepper.
- Arrange the halved baby potatoes and carrots in the bottom of a 6-quart slow cooker.
- Place the chicken thighs over the vegetables with the skin facing upward.
- Pour the prepared honey garlic sauce evenly over the chicken and vegetables.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the chicken is thoroughly cooked. Chicken should reach at least 165°F (74°C) in its thickest part without touching the bone.
- During cooking, spoon some of the sauce over the chicken occasionally if convenient. Avoid keeping the lid off for long periods because this releases heat.
- Add the trimmed green beans during the final 30 minutes of cooking. Cover again and continue cooking until the beans are tender but still pleasantly firm.
- When the Slow Cooker Honey Garlic Chicken and Veggies is finished cooking, preheat the oven broiler.
- Carefully transfer the chicken thighs to a foil-lined baking sheet and arrange them skin-side up.
- Spoon a small amount of sauce over each thigh, then broil for approximately 3–4 minutes, watching closely, until the skin becomes browned and crisp.
- Transfer the chicken back to a serving platter with the potatoes, carrots, and green beans.
- Spoon some of the warm honey garlic sauce over everything and garnish with chopped fresh parsley before serving.
Tips & Tricks
Keep the chicken skin facing upward while it cooks. It won’t become crispy in the slow cooker, but this positioning makes transferring it to the broiler easier.
Place the potatoes and carrots toward the bottom of the slow cooker because these firm vegetables benefit from being closer to the heat and cooking liquid.
Add green beans near the end rather than at the beginning. Cooking them for the entire 7–8 hours can make them overly soft and dull their bright green color.
Reduced-sodium soy sauce is particularly useful because the sauce concentrates during cooking. You can always adjust the seasoning at the end.
Watch the chicken carefully under the broiler. Honey can caramelize and burn quickly under intense heat.
If you want a thicker sauce, transfer some cooking liquid to a saucepan and simmer it briefly until reduced. Alternatively, thicken it with a small cornstarch slurry.
For halal preparation, use halal-certified chicken and check the labels on soy sauce and other prepared condiments.
Details
Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW or 3–4 hours on HIGH
Broil Time: 3–4 minutes
Total Time: About 7 hours 20 minutes on LOW
Yield: 6–8 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-inspired / American-inspired
Difficulty: Easy
Dietary Notes: Dairy-free and halal-friendly when prepared with halal-certified chicken and suitable condiments
Notes
Boneless, skinless chicken thighs can be substituted, but they may cook more quickly and won’t require the broiling step for crispy skin.
Yukon Gold potatoes can replace baby red potatoes. Cut larger potatoes into evenly sized pieces.
Broccoli florets can replace green beans, but add them toward the end of cooking to prevent them from becoming too soft.
For less heat, omit the crushed red pepper flakes. For a spicier honey soy chicken, increase them slightly.
Serve with steamed rice if you’d like an additional side to soak up the honey garlic sauce.
Nutrition
Approximate nutrition per serving, based on 8 servings:
Calories: 430–480 kcal
Protein: 28–34g
Carbohydrates: 42–48g
Fat: 17–21g
Nutrition values are estimates and will vary depending on chicken thigh size, the amount of sauce consumed, and specific ingredients used.
FAQ
Can I put raw chicken directly in a slow cooker with vegetables?
Yes. Raw chicken can cook alongside potatoes and carrots in the slow cooker. Make sure the chicken reaches a safe internal temperature of at least 165°F (74°C) before serving.
Do I need to brown the chicken before slow cooking?
No. Browning beforehand isn’t necessary for this recipe. Instead, the cooked chicken is placed under the broiler for several minutes at the end to brown and crisp the skin.
Why are the green beans added later?
Green beans require much less cooking time than potatoes and carrots. Adding them during the final 30 minutes helps preserve their texture and color.
Can I make crockpot honey garlic chicken with chicken breasts?
Yes, but chicken breasts are leaner and can become dry when cooked for extended periods. Check them earlier and remove them once safely cooked.
How can I thicken honey garlic sauce?
Transfer the cooking liquid to a saucepan and simmer until reduced, or mix a small amount of cornstarch with cold water and whisk the slurry into simmering sauce until thickened.
Can I prepare Slow Cooker Honey Garlic Chicken and Veggies ahead of time?
You can prepare the sauce and trim the vegetables in advance. Store everything separately in the refrigerator, then assemble the slow cooker when you’re ready to cook.
Storage
Transfer cooled leftovers to airtight containers and refrigerate for up to 3–4 days.
Store the chicken and vegetables with a little sauce to help keep them moist.
Reheat in a covered skillet or microwave until thoroughly hot. For crispier chicken skin, reheat the thighs in the oven or air fryer rather than the microwave.
Cooked chicken can also be frozen for up to 2–3 months. Potatoes and green beans may soften after freezing and thawing, so the dish has the best texture when eaten fresh or refrigerated.
Similar Recipes
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 fresh parsley chopped
Honey Garlic Sauce
- – 1/2 cup reduced-sodium soy sauce
- – 1/2 cup honey
- – 1/4 cup ketchup
- – 2 garlic cloves minced
- – 1 teaspoon dried basil
- – 1/2 teaspoon dried oregano
- – 1/4 teaspoon crushed red pepper flakes
- – 1/4 teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together the reduced-sodium soy sauce, honey, ketchup, minced garlic, dried basil, oregano, crushed red pepper flakes, and black pepper.
- Arrange the halved baby potatoes and carrots in the bottom of a 6-quart slow cooker.
- Place the chicken thighs over the vegetables with the skin facing upward.
- Pour the prepared honey garlic sauce evenly over the chicken and vegetables.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the chicken is thoroughly cooked. Chicken should reach at least 165°F (74°C) in its thickest part without touching the bone.
- During cooking, spoon some of the sauce over the chicken occasionally if convenient. Avoid keeping the lid off for long periods because this releases heat.
- Add the trimmed green beans during the final 30 minutes of cooking. Cover again and continue cooking until the beans are tender but still pleasantly firm.
- When the Slow Cooker Honey Garlic Chicken and Veggies is finished cooking, preheat the oven broiler.
- Carefully transfer the chicken thighs to a foil-lined baking sheet and arrange them skin-side up.
- Spoon a small amount of sauce over each thigh, then broil for approximately 3–4 minutes, watching closely, until the skin becomes browned and crisp.
- Transfer the chicken back to a serving platter with the potatoes, carrots, and green beans.
- Spoon some of the warm honey garlic sauce over everything and garnish with chopped fresh parsley before serving.
Notes
Conclusion
Slow Cooker Honey Garlic Chicken and Veggies makes a complete dinner with minimal hands-on preparation. Tender chicken, potatoes, carrots, and green beans soak up a sweet and savory sauce flavored with honey, garlic, soy sauce, and herbs.
A few minutes under the broiler gives the chicken a beautifully caramelized finish, turning this simple slow cooker chicken and potatoes recipe into a comforting family meal that’s easy enough for busy weekdays.