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Slow Cooker Honey Garlic Chicken and Veggies

Slow Cooker Honey Garlic Chicken and Veggies is an easy complete dinner.
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Prep Time 15 minutes
Course Main Course
Cuisine Asian-inspired / American-inspired

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

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.