There’s something wonderfully comforting about walking into the kitchen, and knowing that your slow cooker has been working its magic all day. That’s the beauty of this Slow Cooker Honey Garlic Chicken and Veggies recipe. With just a little prep, you can have a cozy family dinner ready when you are. As a mom in Manhattan, time is often not on my side, so dishes like this are truly a lifesaver. If you’re looking for more quick options, check out Slow Cooker Lemon Garlic Chicken .
Why you’ll love this recipe
This recipe is perfect for busy families. It takes just 10 minutes to prepare before you can set it and forget it. The slow cooker does all the heavy lifting! Plus, the combination of honey, garlic, and soy sauce creates a sauce that’s both sweet and savory — a crowd-pleaser every time.
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
- 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
Step-by-step instructions
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and pepper. This will be your marinade. Place the chicken thighs, potatoes, carrots, and the soy sauce mixture into a 6-qt slow cooker. Cover it up and cook on low heat for 7-8 hours or high for 3-4 hours. Baste the chicken every hour to keep it moist and flavorful.
Add the green beans during the last 30 minutes of cooking time to keep them crisp and tender. If you prefer your chicken skin extra crispy, simply preheat your oven to broil during the last few minutes. Place the chicken thighs onto a baking sheet, skin side up, and broil for about 3-4 minutes.
Serve immediately, garnishing with parsley if you’d like. The vibrant colors of the potatoes, carrots, and green beans make this dish as beautiful as it is delicious.
Recipe tips & variations
Feel free to swap out vegetables based on your family’s favorites. Bell peppers or squash can add a lovely touch. For a gluten-free version, ensure your soy sauce is gluten-free, or substitute with tamari.
Storage & reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors tend to deepen, even more, the next day, making it a delightful next-day meal.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just be sure to adjust the cooking time as chicken breasts can dry out faster. Check earlier to prevent overcooking.
What makes this recipe family-friendly?
It’s all about the flavor profile — it’s simple and appealing to both kids and adults. Plus, the hands-off cooking time is a dream when you’re busy with family life.
Do I have to broil the chicken at the end?
Broiling is optional, but it does add a lovely crispy texture to the chicken skin. If you skip it, the dish is still delicious!
Recipes you may like
- Sweet and Savory Honey Garlic Chicken Breasts in 30 Minutes
- Slow Cooker Lemon Garlic Chicken
- Slow Cooker Lemon Garlic Chicken Breast Bliss
This was a favorite around our dinner table and I’m sure it will become a staple in your home too. Bon appétit!
Slow Cooker Honey Garlic Chicken and Veggies
- Total Time: 7-8 hours 10 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-free option available
Description
A comforting slow cooker recipe featuring chicken thighs, honey, garlic, and vegetables for a family-friendly meal.
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
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 cloves garlic, 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 large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and pepper. This will be your marinade.
- Place the chicken thighs, potatoes, carrots, and the soy sauce mixture into a 6-qt slow cooker.
- Cover it up and cook on low heat for 7-8 hours or high for 3-4 hours. Baste the chicken every hour to keep it moist and flavorful.
- Add the green beans during the last 30 minutes of cooking time to keep them crisp and tender.
- If you prefer your chicken skin extra crispy, simply preheat your oven to broil during the last few minutes. Place the chicken thighs onto a baking sheet, skin side up, and broil for about 3-4 minutes.
- Serve immediately, garnishing with parsley if you’d like.
Notes
- Feel free to swap out vegetables based on your family’s favorites.
- For a gluten-free version, ensure your soy sauce is gluten-free, or substitute with tamari.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours
- Category: dinner
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg