Slow Cooker Honey Garlic Chicken and Veggies (Saucy, Cozy & So Simple)
There’s something magical about tossing everything into your slow cooker, walking away, and coming back to a kitchen filled with the smell of dinner ready to serve. This slow cooker honey garlic chicken and veggies is one of those no-fuss, full-flavor meals that feels like a warm hug at the end of a busy day. Saucy, tender, and downright irresistible this one’s always a win.
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.
Notes
Use skin-on chicken thighs for maximum flavor. Swap potatoes with sweet potatoes or Yukon Golds. Want it spicier? Add more red pepper flakes. For a low-carb twist, skip the potatoes and serve with cauliflower rice.