Slow Cooker Honey Garlic Chicken and Veggies
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
Directions
- 1
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
- 2
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
- 3
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
- 4
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Slow Cooker Honey Garlic Chicken and Veggies
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Based on 192 ratings
Rating Breakdown
About this Recipe
Imagine coming home to the comforting aroma of a home-cooked meal, ready to serve with minimal effort. This Slow Cooker Honey Garlic Chicken and Veggies delivers exactly that, making weeknight dinners a breeze and bringing rich flavors to your table with incredible ease.
Why This Recipe Works
The magic of the slow cooker transforms simple ingredients into a deeply flavorful, tender dish. Bone-in, skin-on chicken thighs cook down beautifully, becoming succulent and absorbing every drop of the sweet and savory honey garlic sauce. The vegetables — baby red potatoes, baby carrots, and green beans — simmer alongside, absorbing all those delicious juices and ensuring every bite is packed with a harmonious blend of tastes.
What to Expect
Prepare for incredibly tender chicken that practically falls off the bone, infused with a vibrant honey garlic sauce that strikes a perfect balance between sweet, savory, and a touch of tang from ketchup and soy sauce. The aromatic notes of dried basil and oregano complement the richness, while a subtle warmth from crushed red pepper flakes and ground black pepper elevates the overall profile. The baby red potatoes and carrots become wonderfully soft and comforting, while the green beans retain a pleasant, tender-crisp texture, all beautifully coated in the flavorful glaze. This is a hearty, complete meal that satisfies with its comforting depth and effortless preparation.
Customization & Variations
While this recipe shines with bone-in chicken thighs, you could swap them for boneless chicken breasts or thighs if preferred, though cooking times might adjust. For a vegetarian twist, consider using firm tofu or extra root vegetables like sweet potatoes. You can easily adjust the heat level by increasing or decreasing the crushed red pepper flakes, or add a fresh brightness with a squeeze of lime juice at the end.
Serving & Context
Serve this complete and satisfying meal hot, garnished generously with fresh chopped parsley to brighten the flavors. It's perfect for a relaxed family dinner, a cozy gathering with friends, or simply when you crave a nourishing meal without a lot of fuss.