There’s something almost magical about slow cooker meals—you set it, forget it, and come home to a dinner that tastes like you’ve been slaving in the kitchen all day. This Slow Cooker Honey Garlic Chicken and Veggies is one of those weeknight saviors. With tender chicken, hearty potatoes, and sweet carrots all bathed in a garlicky honey glaze, it’s comfort food at its finest. And the best part? Everything cooks in one pot while you go about your busy day.
I’ll be honest—recipes like this one are why my family thinks I’m a kitchen wizard. Really, I’m just a mom who’s grateful the slow cooker does most of the heavy lifting.
Table of Contents
Why You’ll Love This Slow Cooker Honey Garlic Chicken and Veggies
- One-pot wonder: Protein, starch, and veggies all in the same pot.
- Hands-off cooking: Toss it in the crockpot before work, come home to dinner ready.
- Family-approved: Even picky eaters will love the sweet and savory sauce.
- Budget-friendly: Uses affordable, everyday ingredients.
What Does Slow Cooker Honey Garlic Chicken and Veggies Taste Like?
Imagine juicy, fall-off-the-bone chicken paired with tender potatoes and carrots, all coated in a slightly sticky, garlicky honey-soy sauce that clings to every bite. It’s savory with a hint of sweetness, and the garlic gives it just the right amount of depth. Add in crisp green beans at the end, and you’ve got a balanced meal that tastes like comfort and care in every forkful.
Ingredients You’ll Need for Slow Cooker Honey Garlic Chicken and Veggies
When it comes to making Slow Cooker Honey Garlic Chicken and Veggies, the beauty is in the balance—protein, carbs, and vegetables all cooking together in one pot while soaking up that irresistible honey garlic sauce. Let’s walk through what you’ll need and why each ingredient matters:
- Chicken Thighs (8 bone-in, skin-on)
These are the star of the dish. Thighs hold up beautifully to long, slow cooking without drying out. The skin also adds extra flavor to the sauce. If you prefer boneless thighs, you can swap them in, but I recommend avoiding chicken breasts here—they just don’t stay as juicy in the slow cooker. - Baby Red Potatoes (16 ounces, halved)
Their creamy texture and natural sweetness make them the perfect match for savory honey garlic sauce. Halving them ensures they cook through without turning mushy. - Baby Carrots (16 ounces)
Carrots soak up the sauce while adding a gentle sweetness. They also give this dish that comforting “Sunday dinner” vibe without requiring any chopping. - Fresh Green Beans (16 ounces, trimmed)
These go in during the last 30 minutes so they stay tender-crisp. Tossing them in at the end keeps the dish colorful, balanced, and fresh. - Fresh Parsley (2 tablespoons, chopped)
More than just a garnish—it brightens the entire dish, cutting through the richness of the sauce and chicken.
For the Sauce (the flavor powerhouse!)
- Reduced Sodium Soy Sauce (½ cup): Brings that deep umami flavor and balances the sweetness of the honey.
- Honey (½ cup): The sweet heart of this dish. It creates that sticky, shiny glaze that clings to the chicken and veggies.
- Ketchup (¼ cup): Adds tang and body to the sauce. You won’t taste “ketchup” here—it just rounds out the flavors.
- Garlic (2 cloves, minced): The bold backbone of the recipe. Garlic + honey = comfort food magic.
- Dried Basil (1 teaspoon): A little herbaceous note to keep things interesting.
- Dried Oregano (½ teaspoon): Complements the basil and deepens the sauce.
- Crushed Red Pepper Flakes (¼ teaspoon): Optional, but adds a gentle kick. Feel free to double if you like a little heat.
- Ground Black Pepper (¼ teaspoon): A touch of sharpness that ties the sauce together.
If you’re stocking up on pantry staples for recipes like this one, you’ll love trying my Chinese Beef and Broccoli Recipe. It uses a similar balance of soy sauce, garlic, and sweetness but in a completely different way—perfect for when you’re craving takeout flavors at home.
How to Make Slow Cooker Honey Garlic Chicken and Veggies
Making Slow Cooker Honey Garlic Chicken and Veggies is easier than you think—it’s all about layering flavor and letting the slow cooker work its magic. Here’s how to do it, step by step:
Step 1: Whisk Together the Sauce
In a medium-sized mixing bowl, combine ½ cup reduced sodium soy sauce, ½ cup honey, ¼ cup ketchup, garlic, basil, oregano, red pepper flakes, and black pepper. Whisk until smooth. This simple sauce will transform into a glossy glaze as it cooks, coating the chicken and vegetables in sweet-savory goodness.
Tip: Taste the sauce before pouring—it should be a little salty and sweet. If you want extra spice, add a pinch more crushed red pepper flakes.
Step 2: Load Up the Slow Cooker
Place 8 bone-in chicken thighs in the bottom of your slow cooker, skin-side up. Nestle in the baby red potatoes and carrots around the chicken. Pour the sauce evenly over everything, making sure the potatoes and carrots are well-coated so they absorb all that flavor.
Why chicken thighs? They stay tender and juicy during long cooking. Breasts can dry out, but thighs are practically foolproof in slow cooker recipes.
Step 3: Cook Low and Slow
Cover your slow cooker and cook:
- On low for 7–8 hours for maximum tenderness.
- On high for 3–4 hours if you’re short on time.
If you’re home during the day, baste the chicken with the sauce once or twice—this helps keep the skin flavorful and the meat extra juicy.
Step 4: Add the Green Beans
About 30 minutes before serving, stir in the fresh green beans. Adding them late keeps their color bright and their texture slightly crisp instead of mushy.
Step 5: Optional Crispy Skin Finish
If you love crispy chicken skin, don’t skip this step. Preheat your oven’s broiler to high. Carefully transfer the cooked chicken thighs to a baking sheet, skin-side up. Broil for 3–4 minutes, just until the skin turns golden and crisp. Then return them to the slow cooker to soak up a little more sauce before serving.
Step 6: Garnish and Serve
Sprinkle the finished dish with fresh parsley for brightness. Serve the chicken thighs alongside the potatoes, carrots, and green beans, spooning plenty of sauce over everything. Trust me—this is the kind of meal that makes you close your eyes on the first bite.
Tips and Tricks for Perfect Slow Cooker Honey Garlic Chicken and Veggies
- Don’t overcrowd: Make sure the chicken sits in a single layer so it cooks evenly.
- Skip boneless chicken breasts: They tend to dry out—thighs are your friend here.
- Make it spicy: Add extra red pepper flakes or even a squirt of sriracha for heat.
- Sauce too thin? Whisk in a cornstarch slurry at the end for a thicker glaze.
- Kid-friendly swap: Cut the red pepper flakes if your little ones don’t like spice.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth to loosen the sauce.
FAQs
Can I use boneless chicken?
Yes, but boneless thighs are better than breasts. They stay juicy during long cooking.
Can I prep this the night before?
Absolutely! Mix the sauce and prep the veggies, then just dump everything in the slow cooker in the morning.
Can I double the recipe?
Yes, as long as your slow cooker is big enough (8 quarts recommended).
Conclusion
This Slow Cooker Honey Garlic Chicken and Veggies is proof that a wholesome, home-cooked meal doesn’t have to mean hours in the kitchen. With a sweet and savory sauce, tender chicken, and colorful veggies, it’s a family dinner you’ll want to make on repeat.
If you try it, I’d love to hear how it turned out—leave a review or tag me on social so we can celebrate your slow cooker win together.
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Print
Slow Cooker Honey Garlic Chicken and Veggies: The Best Easy Recipe
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
Description
The easiest one-pot slow cooker recipe ever. Simply throw everything in—chicken, veggies, and a sweet-savory honey garlic sauce—and let it cook to tender perfection with zero fuss.
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 the Sauce:
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, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
2. Place chicken thighs, potatoes, carrots, and sauce mixture into a 6-quart slow cooker.
3. Cover and cook on low for 7–8 hours or high for 3–4 hours, basting every hour.
4. Add green beans during the last 30 minutes of cooking time.
5. OPTIONAL: Preheat oven to broil. Place chicken thighs on a baking sheet, skin side up, and broil until crisp, about 3–4 minutes.
6. Serve chicken with potatoes, carrots, and green beans. Garnish with parsley if desired.
Notes
Use boneless thighs or chicken breasts if preferred, but reduce cooking time slightly.
For crispier skin, don’t skip the broiling step at the end.
Add a splash of fresh lemon juice or extra honey before serving for brightness.
Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours 5 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: honey garlic chicken, crockpot chicken, slow cooker dinner, chicken and vegetables, one pot meal
