There's nothing better than coming home to a house that smells like dinner's already done, right? This Slow Cooker Honey Garlic Chicken and Veggies recipe is honestly one of my go-to meals when I need something that tastes like I spent hours in the kitchen but actually took me 15 minutes to throw together. The chicken thighs get so tender they practically fall off the bone, and that sweet-and-savory honey garlic sauce? Pure magic.
I started making this recipe about two years ago when Emily was going through her "I only eat chicken nuggets" phase (Who else has been there?). I needed something that would appeal to her but also feel like a real dinner for the adults. The sweetness from the honey won her over immediately, and I loved that I was sneaking in all those veggies without any complaints.
The best part is you literally dump everything into your crock pot in the morning, set it, and forget about it until dinner time. No stirring, no checking, no stress. Just perfectly cooked chicken with tender vegetables all coated in this incredible sauce that'll have everyone asking for seconds.
If you're looking for more dump-and-go slow cooker recipes, you'll want to check out my Crock Pot Chicken Alfredo - it's become another weeknight staple in our house!
Jump to:
- Why You Will Love This Slow Cooker Honey Garlic Chicken Recipe
- Ingredients For Honey Garlic Chicken In The Slow Cooker
- How To Make Slow Cooker Honey Garlic Chicken
- Storage And Reheating Your Honey Garlic Chicken
- Tips And Variations For This Crock Pot Honey Garlic Chicken
- Frequently Asked Questions About Slow Cooker Honey Garlic Chicken
- Recipes You May Like
- Conclusion
- Slow Cooker Honey Garlic Chicken
Why You Will Love This Slow Cooker Honey Garlic Chicken Recipe
- Super easy prep - Just 15 minutes of chopping and mixing, then your slow cooker does all the work
- One-pot wonder - Chicken AND vegetables cook together, so you don't need to make separate sides
- Amazing flavor - That honey garlic sauce is sweet, savory, and has just the right amount of tang from the soy sauce
- Family-friendly - Even picky eaters love this one (tested and approved by my own picky child!)
- Perfect for meal prep - Makes great leftovers for lunch the next day
- Budget-friendly - Chicken thighs are way cheaper than breasts and taste better in the slow cooker
Ingredients For Honey Garlic Chicken In The Slow Cooker
For The Honey Garlic Sauce
- ⅓ cup honey
- 1 tablespoon garlic, minced (I use the jarred kind when I'm lazy)
- ½ cup soy sauce, low sodium
- ¼ cup ketchup
- 1 teaspoon dried oregano
For The Crockpot Chicken And Vegetables
- 2 pounds chicken thighs, bone-in, skin-on
- 1 pound baby red potatoes (no need to peel these!)
- 1 pound carrots, peeled
- 1 cup onions, chopped
- 1 pound green beans, trimmed
- fresh parsley, chopped (optional, for serving)
- salt and pepper to taste
Optional Cornstarch Slurry
- 2 teaspoon cornstarch
- 3 teaspoon water
How To Make Slow Cooker Honey Garlic Chicken
- Whisk the sauce ingredients together. In a small bowl, combine the honey, minced garlic, soy sauce, oregano, and ketchup. Mix until everything's well blended. The ketchup might seem like a weird addition, but trust me - it adds a subtle sweetness and helps thicken the sauce.
- Prep your vegetables. If you haven't already, peel your carrots and chop them into 2-inch pieces. Cut any larger potatoes in half so everything cooks evenly. Chop your onion into chunks.
- Layer everything in the slow cooker. Add the chicken thighs to your crock pot first, then nestle the potatoes, carrots, and onions around and on top of the chicken. Don't add the green beans yet - they'll get mushy if you cook them the whole time.
- Pour the honey garlic sauce over everything. Make sure to get some sauce on all the chicken pieces and vegetables. It'll redistribute as it cooks, but you want good coverage from the start.
- Set it and forget it. Cover your slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 3-3 ½ hours. I usually do the LOW setting when I'm at work, and HIGH when I'm home and need dinner faster.
- Add the green beans near the end. About 20 minutes before you're ready to eat, open the lid and add your trimmed green beans. If you want a thicker sauce, mix the cornstarch with water to make a slurry and stir it into the sauce now.
- Finish cooking. Put the lid back on and let everything cook for another 15-20 minutes. The green beans should be tender but still have a little bite to them.
- Serve it up. Use a slotted spoon to transfer the chicken and veggies to serving plates. If you want crispy skin on your chicken (highly recommend!), pop the chicken thighs under the broiler for 2-3 minutes. Just watch them carefully so they don't burn.
- Drizzle with sauce and garnish. Spoon some of that amazing honey garlic sauce over everything and sprinkle with fresh parsley if you're feeling fancy.
Equipment You'll Need
- 6-quart slow cooker - You need something big enough to fit all that chicken and vegetables
- Kitchen tongs - For moving the chicken around
- Fat separator (optional but helpful)
- Instant-read thermometer - To make sure your chicken hits 165°F
Storage And Reheating Your Honey Garlic Chicken
I make this recipe specifically because the leftovers are SO good. Store everything in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight!
To reheat, I prefer using the stovetop. Just put everything in a pan over medium heat with a splash of water or chicken broth. It warms up in about 5 minutes and stays moist. You can also use the microwave on medium power - just heat in 1-minute intervals, stirring between each, until it's warmed through.
Don't freeze this one, though. The potatoes get weird and grainy after freezing, and nobody wants that.
Tips And Variations For This Crock Pot Honey Garlic Chicken
Use good soy sauce. I learned this the hard way after using a cheap bottle once. Stick with brands like Kikkoman or San-J. The flavor difference is huge, and your sauce will taste so much better.
Check your chicken early. All slow cookers cook a little differently (mine runs hot, for example). Start checking at the early end of the time range. Your chicken is done when it reaches 165°F internally.
Want it healthier? Use a fat separator before thickening the sauce. You'll skim off all that extra fat and still keep all the flavor. I do this about half the time, depending on how guilty I'm feeling about my eating habits that week!
Switch up the veggies. Don't like green beans? Try broccoli, snap peas, or asparagus instead. Just add them at the same time (last 20 minutes) so they don't overcook.
Make it spicier. Emily won't eat this version, but I sometimes add red pepper flakes or sriracha to my portion. Start with ¼ teaspoon and adjust from there.
Can you use chicken breasts? Sure, but cut the cooking time in half. Breasts cook way faster and will dry out if you leave them in too long. I honestly prefer thighs because they stay juicy no matter what.
Frequently Asked Questions About Slow Cooker Honey Garlic Chicken
Yes, but reduce cooking time to 4-5 hours on LOW or 2-3 hours on HIGH. Chicken breasts cook faster and can become dry if overcooked.
Yes, substitute the soy sauce with tamari or coconut aminos for a gluten-free version.
No, browning is not necessary. The chicken cooks perfectly in the slow cooker. For crispy skin, broil for 2-3 minutes after cooking.
Yes, combine the sauce and add chicken and vegetables to the slow cooker insert the night before. Refrigerate, then cook as directed the next day.
Recipes You May Like
- Crockpot Marry Me Chicken - Another incredible slow cooker chicken recipe with a creamy, flavorful sauce that'll make you fall in love
- Slow Cooker Creamy Chicken and Dumplings - Pure comfort food that cooks hands-free in your crock pot
- Crock Pot Chicken Alfredo - Creamy, cheesy pasta with tender chicken that practically makes itself
Conclusion
This Slow Cooker Honey Garlic Chicken has saved me on more busy weeknights than I can count. There's something so satisfying about walking in the door after a long day and knowing dinner's already done. The sweet honey, savory soy sauce, and garlic combine into this sauce that's honestly good enough to drink (okay, I haven't actually tried that, but I've been tempted).
What I love most is how this recipe makes me look like I've got my life together when really I just threw everything in a pot that morning and walked away. Emily asks for this at least once a week now, and I'm not complaining because it means I get a stress-free dinner too.
Give this recipe a try the next time you need a easy, delicious meal that'll feed your whole family. And don't forget to save this to Pinterest so you can find it again when you need it!
Slow Cooker Honey Garlic Chicken
Equipment
- Crock pot (6-quart)
- Kitchen tongs
- Fat Separator
- Instant-read thermometer
Ingredients
Honey Garlic Sauce
- ⅓ cup honey
- 1 tablespoon garlic minced
- ½ cup soy sauce low sodium
- ¼ cup ketchup
- 1 teaspoon dried oregano
Crockpot Chicken and Vegetables
- 2 pounds chicken thighs bone-in, skin-on
- 1 pound baby red potatoes
- 1 pound carrots peeled
- 1 cup onions chopped
- 1 pound green beans trimmed
- fresh parsley chopped, for serving optional
- salt and pepper to taste
Cornstarch Slurry (Optional)
- 2 teaspoon cornstarch
- 3 teaspoon water
Instructions
- In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
- Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
- Pour the honey garlic sauce mixture evenly on top.
- Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 ½ hours.
- About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
- Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
- Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
- Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.
