Ever have one of those days when the Slow Cooker Honey Garlic Chicken and Veggies you planned is all that’s keeping your sanity intact? Trust me, I’ve been there—juggling work emails, homework questions, and the age-old question of what’s for dinner.
Well, good news, friend! This dish is about to become your trusty kitchen superhero. Packed with tender chicken, colorful veggies, and a sticky-sweet garlic sauce, it’s practically a warm hug on a plate—and all with minimal effort thanks to your trusty slow cooker.
Let’s dive in, because dinner (and your evening peace) awaits!
Table of Contents
Why You’ll Love This Slow Cooker Honey Garlic Chicken and Veggies
- Effortless Prep – Just toss everything into the slow cooker and let it do its magic while you handle life.
- Family-Approved Flavors – Sweet, savory, and garlicky…even picky eaters usually wave the white flag and dig in.
- One-Pot Wonder – Easy cooking, and even easier clean-up. Need I say more?
- Colorful and Nutritious – Packed with protein and veggies, it’s a meal that looks as good as it tastes.
Ingredients You’ll Need
Here’s everything for your Slow Cooker Honey Garlic Chicken and Veggies adventure:
- 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 garnish)
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
How to Make Slow Cooker Honey Garlic Chicken and Veggies
Step 1: Whisk Up the Sauce
Grab a large bowl and whisk together:
- soy sauce
- honey
- ketchup
- garlic
- basil
- oregano
- red pepper flakes
- black pepper
Smell that? Heaven already!
Step 2: Layer the Good Stuff
Into your trusty 6-quart slow cooker, add:
- chicken thighs
- halved baby red potatoes
- baby carrots
Pour your sweet-and-savory sauce mixture right over the top. Give it a gentle toss so everything gets cozy.
Step 3: Let the Slow Cooker Work Its Magic
Cover and cook:
- Low for 7-8 hours
OR - High for 3-4 hours
Remember to baste the chicken every hour if you can swing it—it helps coat everything in that glorious sauce.
Step 4: Add the Green Beans
About 30 minutes before the end of cooking, add in your green beans. This keeps them vibrant and slightly crisp rather than mushy.
Step 5: Serve and Garnish
Plate up your chicken with the veggies, spoon some sauce over the top, and sprinkle with fresh parsley. Dinner is served!
Optional Step: Broil for Crispy Skin
Craving crispy chicken skin? Me too!
- Preheat your oven to broil.
- Carefully place cooked chicken thighs, skin side up, on a baking sheet.
- Broil 3-4 minutes until golden and crisp.
Totally worth the extra step, if you ask me.
Aneta’s Tips for Slow Cooker Honey Garlic Chicken and Veggies
- Skin-On Chicken is Key – It locks in moisture and adds flavor, plus you get that optional crispy broil at the end.
- Customize the Heat – Don’t be shy about adjusting the crushed red pepper flakes. Go mild or go bold—it’s your call!
- Potato Swap – If you’re out of baby reds, try Yukon Golds. They hold up beautifully in the slow cooker.
- Broil with Care – Keep a close eye when broiling. The line between beautifully caramelized and burnt is a fine one!
A Little Story from My Kitchen
This Slow Cooker Honey Garlic Chicken and Veggies became my secret weapon during a particularly hectic holiday season. I tossed it all together before a marathon gift-wrapping session. By the time I’d tangled myself in ribbons and tape, the entire house smelled amazing—and dinner was done. Even my picky teenager declared it “the best chicken ever,” which, trust me, is high praise.
FAQs about Slow Cooker Honey Garlic Chicken and Veggies
Can I substitute chicken breasts for thighs?
Absolutely! Boneless, skinless chicken breasts work, but they’ll cook faster, so check them early to avoid dryness. Thighs stay juicier in longer slow cooker sessions.
How should I store leftovers?
Pop leftovers into an airtight container and keep them in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
Can I freeze Slow Cooker Honey Garlic Chicken and Veggies?
Yes! Let it cool completely, then freeze in individual portions. Thaw overnight in the fridge before reheating.
Let’s Bring the Magic Home
Slow Cooker Honey Garlic Chicken and Veggies isn’t just a meal—it’s your ticket to a calm evening and happy faces around the table. Whether it’s a busy workday or a relaxed weekend, this recipe keeps things deliciously simple.
So go ahead—let your slow cooker do the heavy lifting. And don’t forget to share your kitchen wins with me over at Chicken Magic Recipes. I’d love to hear how your version turns out!
Happy cooking, friends!
More Delicious Chicken Recipes to Try
If you loved Slow Cooker Honey Garlic Chicken and Veggies, here are more flavorful dishes from Chicken Magic Recipes that will keep your dinner table exciting and your family asking for seconds:
- Craving a crispy twist? Don’t miss this Crispy Baked Ranch Chicken for a satisfying crunch that’s still easy to whip up on busy nights.
- For another sweet-and-savory vibe, try Honey BBQ Chicken with Garlic Parmesan Potatoes—perfect if you adore honey garlic flavors and want something new.
- Need a simple yet crowd-pleasing bake? This Million Dollar Chicken Bake lives up to its name with creamy, comforting goodness.
- Or, take your taste buds on a tropical getaway with this Hawaiian Chicken that’s bursting with sweet pineapple flavors and island flair.
Explore these delicious ideas and keep the chicken magic going in your kitchen!
Print
Slow Cooker Honey Garlic Chicken and Veggies
- Total Time: 7 hours 15 minutes (using Low)
- Yield: 6 servings 1x
Description
Slow Cooker Honey Garlic Chicken and Veggies is an effortless one-pot meal featuring tender chicken thighs, baby red potatoes, sweet carrots, and crisp green beans, all coated in a sweet and savory honey garlic sauce. Perfect for busy weeknights or cozy weekends, this comforting dish makes dinner time deliciously stress-free!
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 garnish)
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
In a large bowl, whisk together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
Place chicken thighs, halved baby red potatoes, and baby carrots into a 6-quart slow cooker.
Pour the sauce mixture over the chicken and vegetables. Gently toss to coat everything evenly.
Cover and cook on Low for 7-8 hours or High for 3-4 hours, basting the chicken every hour if possible.
About 30 minutes before the end of the cooking time, add the green beans.
OPTIONAL: For crispier chicken skin, preheat your oven to broil. Transfer the chicken thighs, skin side up, to a baking sheet and broil for 3-4 minutes until golden and crisp.
Serve the chicken with the vegetables, spoon sauce over the top, and garnish with fresh parsley.
Notes
Adjust crushed red pepper flakes to control spice level.
Yukon Gold potatoes are a great substitute for baby reds.
Keep an eye on the chicken while broiling to avoid burning.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 7 hours (on Low) OR 3 hours (on High)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 990 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 165 mg