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!

Slow Cooker Honey Garlic Chicken and Veggie: 6 Easy Steps

Description

A cozy, all-in-one dinner packed with sweet and savory flavor! This Slow Cooker Honey Garlic Chicken and Veggies recipe features juicy chicken thighs, tender potatoes, carrots, and green beans cooked in a rich honey garlic sauce. It’s a hands-off, family-friendly weeknight meal that delivers big on taste with minimal effort.

Ingredients

8 bone-in, skin-on chicken thighs
16 oz baby red potatoes, halved
16 oz baby carrots
16 oz green beans, trimmed
2 tbsp fresh parsley, chopped (for garnish)

For the Honey Garlic 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

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Instructions

Make the sauce: In a medium bowl, whisk together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper. (Optional: Prep this the night before and refrigerate.)
Assemble in slow cooker: Place chicken thighs in the bottom of the slow cooker. Layer halved potatoes and carrots on top. Pour sauce over everything and gently stir to coat evenly.
Cook: Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours. Optional: Baste chicken every hour if you’re home.
Add green beans: Add trimmed green beans during the last 30 minutes of cooking.
Optional crisp-up: For crispy skin, transfer chicken thighs to a baking sheet and broil for 3–4 minutes until golden.
Garnish & serve: Sprinkle with chopped parsley and enjoy!

Notes

Use boneless thighs or breasts if preferred—adjust cooking time accordingly.
To thicken the sauce slightly, remove the lid during the last 30 minutes of cooking.
For extra spice, add more red pepper flakes or a splash of hot sauce.

Prep Time: 10 minutes
Cook Time: 7 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 430 kcal
Sugar: 16 g
Sodium: 890 mg
Fat: 21 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 29 g
Cholesterol: 120 mg