Slow Cooker Honey Garlic Chicken and Veggie: 6 Easy Steps

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When life feels like a never-ending carousel of work, errands, and “what’s for dinner?” moments, Slow Cooker Honey Garlic Chicken And Veggie is here to save the day—and your sanity. This cozy, one-pot wonder is a weeknight lifesaver, blending sweet, savory, and garlicky goodness with tender chicken and hearty vegetables. Best part? Your slow cooker does all the heavy lifting.

Why You’ll Love This Slow Cooker Honey Garlic Chicken And Veggie

Let me paint the picture: it’s 5 PM, everyone’s hungry, and you just walked in the door. But instead of panic or takeout menus, your kitchen smells like pure comfort. This meal is:

A complete dinner—protein, carbs, and veggies—in one pot.
Bursting with flavor from a homemade honey garlic sauce.
Practically foolproof, even for beginner cooks.
Family-friendly and picky-eater approved.
Low-effort, high-reward—because we all deserve a break.

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 green beans, trimmed
2 tbsp chopped fresh parsley (for garnish)

For the sauce:

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper

How to Make Slow Cooker Honey Garlic Chicken And Veggie

1. Mix the magic (aka the sauce):
In a bowl, whisk together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper. This sauce is the flavor powerhouse of the dish—it’s sweet, garlicky, and has just the right amount of kick. If you’re into prepping ahead (and honestly, who isn’t?), mix this the night before and store it in the fridge. Waking up knowing your dinner is halfway done? That’s the dream.

2. Load up the slow cooker:
Place the chicken thighs in the bottom of your slow cooker. Nestle them in, skin-side up, so they stay juicy and flavorful. Next, layer in the halved baby potatoes and carrots. Pour the sauce over everything, making sure it gets into all the nooks and crannies. Give everything a gentle stir—just enough so the veggies aren’t left sitting dry. I’ve made the mistake of just dumping and running, and my potatoes missed out on the saucy love. Don’t be me.

3. Let it slow cook:
Cover and cook on low for 7–8 hours or high for 3–4 hours, depending on your schedule. This is the ultimate “set it and forget it” moment. If you’re home and feeling fancy, baste the chicken with the sauce every hour or so. It helps intensify the flavor and keeps the chicken extra juicy. But don’t stress if you’re not around—it’ll still come out tasting amazing.

4. Add green beans toward the end:
About 30 minutes before the cooking time is up, toss in the green beans. They cook quickly, and you don’t want them turning to mush. This last-minute addition gives you perfectly tender, vibrant green beans that still have a bit of snap. Bonus points if you give them a quick stir so they soak up some sauce.

5. Optional crisp-up:
If crispy skin is your jam, don’t skip this. Carefully remove the cooked chicken thighs and place them on a foil-lined baking sheet. Pop them under the broiler for 3–4 minutes until the skin turns golden and deliciously crispy. Keep a close eye on them—broilers have a mind of their own!

6. Garnish and serve:
Use tongs or a slotted spoon to dish out the chicken and veggies onto a serving platter or plates. Drizzle a bit of extra sauce from the bottom of the slow cooker over everything (trust me, you’ll want every drop). Sprinkle freshly chopped parsley on top to add brightness and a touch of fancy without the fuss. Dinner is served, and you just pulled it off like a total pro.

Tips & Tricks

Short on time? Prep the veggies the night before, too. Store them in a zip-top bag and you’re ready to dump and go.
Like it spicy? Add a little more red pepper or a dash of hot sauce to the sauce.
Sauce too thin? Remove the lid during the last 30 minutes and let it reduce slightly.

A Quick Personal Note

This recipe was my saving grace during a week of back-to-school chaos. My slow cooker quietly worked its magic while I tackled everything else on my list. And the best part? My kids actually ate the veggies (thank you, honey garlic sauce).

Slow Cooker Honey Garlic Chicken and Veggies with glazed chicken thighs, baby potatoes, carrots, and asparagus in a crockpot — Slow Cooker Honey Garlic Chicken and Veggie is the ultimate comfort food—tender, juicy chicken with veggies bathed in a rich, savory-sweet sauce.

FAQs About Slow Cooker Honey Garlic Chicken And Veggie

Can I use boneless chicken thighs or breasts?

Absolutely! Just reduce the cooking time slightly and keep an eye on moisture—they cook faster than bone-in pieces.

Can I use frozen vegetables?

Yes, but add them in the last hour so they don’t turn into veggie mush.

How should I store leftovers?

Cool and store in an airtight container in the fridge for up to 4 days. It reheats beautifully for lunches!

Bring the Comfort Home

There’s something so satisfying about walking into your kitchen and smelling dinner already done. Slow Cooker Honey Garlic Chicken And Veggie brings that moment of calm and comfort—without any fuss. From busy weeknights to lazy Sundays, this recipe is a feel-good favorite your whole crew will love.

More Cozy Comforts to Try Next

If you loved this recipe, here are a few more dishes that pair perfectly with the flavors and vibes of this comforting meal:

Try a similar savory-sweet combo with these Honey Garlic Meatball Rice Bake—they’re quick, satisfying, and kid-approved.
Looking for a hands-off weekend dinner? This Crockpot Chicken and Dumplings is the ultimate cozy bowl of comfort.
Balance your hearty main dish with a lighter, nutritious breakfast like this Blueberry Cottage Cheese Breakfast Bake.
Wrap up the evening with something sweet and indulgent—this Butter Pecan Praline Poke Cake is the perfect dessert to satisfy every sweet tooth.