You know that feeling when you walk into the kitchen and dinner’s already done? That’s exactly what this Slow Cooker Honey Garlic Chicken and Veggies delivers. The chicken turns out tender and juicy, the sauce is perfectly sweet and garlicky, and the veggies soak up every bit of that flavor. It’s the kind of cozy, one-pot dinner that makes weeknights feel easy again.
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Why You’ll Love This Recipe
If you’re craving something that’s equal parts cozy and convenient, slow cooker honey garlic chicken and veggies checks every box. You only need one pot, the flavors are bold and balanced, and it’s packed with good-for-you ingredients that the whole family will actually eat.
You don’t have to stress about side dishes either. The chicken cooks with potatoes, carrots, and green beans all at once. It’s the perfect set-it-and-forget-it kind of meal.
Need something everyone will love? This garlic parmesan crockpot chicken and potatoes is another one-pan hit you’ll want to try next.
Ingredients You’ll Need
For the chicken and veggies:
- 8 bone-in, skin-on chicken thighs
- 16 oz baby red potatoes (halved)
- 16 oz baby carrots
- 16 oz fresh green beans (trimmed)
- 2 tablespoons chopped fresh parsley (for garnish)
For the honey garlic 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
Everything in this slow cooker honey garlic chicken and veggies recipe plays a role the soy sauce and honey balance sweet and salty, while the garlic and herbs make the sauce truly addictive.
How to Make Slow Cooker Honey Garlic Chicken and Veggies
Whisk the Sauce
Start by whisking together the soy sauce, honey, ketchup, garlic, and spices in a small bowl. The aroma alone will get your stomach rumbling.
Load the Slow Cooker
Add your chicken thighs to the bottom of your slow cooker, skin-side up. Layer in the potatoes and carrots. Pour the sauce over everything and give it a little toss to coat.
Let It Cook
Cover and set your slow cooker to low for 7 8 hours or high for 3 4 hours. The chicken will get fall-off-the-bone tender while the veggies soak up that flavorful sauce.
Add Green Beans
About 30 minutes before it’s done, toss in the green beans. This timing keeps them tender but still a little snappy, not soggy.
Optional: Broil the Chicken
Want that skin extra golden and crisp? Carefully remove the cooked chicken and place it skin-side up on a baking sheet. Broil for just 3 4 minutes in your oven keep a close eye!
Serve and Enjoy
Scoop everything onto plates, drizzle with extra sauce from the slow cooker, and sprinkle with parsley. Dinner. Is. Done.
Tips and Variations
Use skin-on chicken thighs the slow cooker keeps the meat juicy and the broiler crisps the skin perfectly
Swap red potatoes for Yukon Golds or even sweet potatoes
Want it spicier? Add a pinch more red pepper flakes to the sauce
Make it low-carb by skipping potatoes and serving with cauliflower rice
How to Store and Reheat Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days
Freeze portions (chicken + veggies + sauce) for up to 3 months in freezer-safe bags or containers
Reheat gently on the stovetop or microwave until warmed through
FAQs
Can I use chicken breasts instead of thighs?
You can, but they may cook faster and become drier. Thighs are juicier and better suited for this slow cooker honey garlic chicken and veggies recipe.
Can I prep this the night before?
Yes. You can add everything (except the green beans) to the slow cooker insert the night before, store it in the fridge, then cook it the next day.
What veggies can I swap in?
Feel free to add broccoli, mushrooms, or even butternut squash just watch their cook times.
Try These Cozy Chicken Recipes Next
Try it soon and let your slow cooker take care of the hard part. If you loved it, drop a comment below or snap a pic and tag us. And don’t forget to pin it for later!
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Slow Cooker Honey Garlic Chicken and Veggies (Saucy, Cozy & So Simple)
Ingredients
- 8 bone-in skin-on chicken thighs
- 16 oz baby red potatoes halved
- 16 oz baby carrots
- 16 oz fresh green beans trimmed
- 2 tablespoons chopped fresh parsley for garnish
- 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
- Whisk together the soy sauce, honey, ketchup, garlic, and spices in a small bowl.
- Place the chicken thighs skin-side up in the bottom of the slow cooker.
- Layer in the potatoes and carrots.
- Pour the sauce over everything and gently toss to coat.
- Cover and cook on low for 7–8 hours or high for 3–4 hours until the chicken is tender.
- About 30 minutes before it’s done, add the green beans to the slow cooker.
- Optional: For crispy skin, broil the cooked chicken skin-side up on a baking sheet for 3–4 minutes.
- Serve with extra sauce from the slow cooker and garnish with parsley.