Slow Cooker Honey Garlic Chicken & Veggies
Comfort in a Bowl Slow Cooker Recipes.
A comforting, set-it-and-forget-it meal where tender chicken and veggies simmer in a sweet and savory honey garlic sauce.
I remember the first time I made this. It was one of those chaotic weekdays, you know the kind, where everything feels like it's happening all at once. I just threw everything into the slow cooker, honestly, with very little hope. But when I came home that evening, tired and a bit frazzled, the smell that greeted me at the door was... wow. It was an instant reset. It felt like I’d been cooking for hours, but really, the slow cooker did all the work. It's become my go-to for days when I need a little bit of grace.
Why This Recipe Feels Like a Gift to Your Future Self
- •Minimal effort, maximum flavor. It's the definition of a 'set it and forget it' meal.
- •The sauce is everything—sweet, savory, and it makes the veggies completely irresistible.
- •It's an entire, balanced meal all in one pot. So, yeah, cleanup is a breeze.
My family absolutely adores this. My youngest, who is usually so picky about vegetables, will happily eat every last carrot and green bean because they're soaked in that delicious honey garlic sauce. It’s a real winner.
Essential Ingredient Guide
- Chicken Thighs: I really prefer bone-in, skin-on thighs for this. They become so incredibly tender in the slow cooker and release so much flavor. But boneless, skinless work just fine if that's what you have!
- Low-Sodium Soy Sauce: Using low-sodium is key to controlling the saltiness. If you need a gluten-free option, tamari is a perfect substitute and honestly, I sometimes prefer its deeper flavor.
- Fresh Ginger: Please, if you can, use fresh ginger. The fragrance and warmth it adds is something you just don't get from the powdered kind. It makes the whole kitchen smell amazing.
Complete Cooking Process
- Prep Your Foundation: Start by layering the heartier vegetables—the potatoes and carrots—at the bottom of your slow cooker. This creates a nice base for the chicken to rest on.
- Mix the Magic Sauce: In a small bowl, whisk together all the sauce ingredients until they're smooth. This is where all that beautiful flavor comes from.
- The Slow Cook: Arrange the chicken on top of the veggies and pour that lovely sauce all over everything. Set your slow cooker and just let it do its thing for a few hours.
- Final Touches: About 30 minutes before it's done, toss in the green beans. They just need a little time to get tender-crisp. If you like a thicker sauce, now's the time to do it.
Your Questions, Answered
→Can I use chicken breasts instead of thighs?
You definitely can! Just be mindful that breasts cook faster and can dry out. I'd recommend checking them on the earlier side of the cooking time, maybe around the 3-hour mark on low.
→What other vegetables would work well in this?
Oh, so many things! Broccoli florets are wonderful (add them with the green beans), as are chunks of onion or bell pepper. Just think about what you love and what holds up well to slow cooking.
→Can I make this ahead of time?
Absolutely. It's actually one of those dishes that tastes even better the next day as the flavors have more time to meld together. It stores beautifully in the fridge for a few days.
Slow Cooker Honey Garlic Chicken & Veggies
Slow cooker honey garlic chicken and veggies is an easy, flavorful dinner! Tender chicken thighs with potatoes, carrots, and green beans in honey garlic sauce.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Chicken and Veggies
- 012 lbs bone-in, skin-on chicken thighs
- 021.5 lbs baby potatoes, halved
- 034 large carrots, peeled and chopped into 1-inch pieces
- 041 lb fresh green beans, trimmed
- 051 tbsp olive oil
- 06Salt and freshly ground black pepper to taste
For the Honey Garlic Sauce
- 011/2 cup honey
- 021/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 036 cloves garlic, minced
- 041 tbsp fresh ginger, grated
- 051 tsp toasted sesame oil
- 061 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
Instructions
Place the halved potatoes and chopped carrots in the bottom of a 6-quart slow cooker. Drizzle with olive oil and season lightly with salt and pepper.
Pat the chicken thighs dry and place them on top of the vegetables in a single layer.
In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and sesame oil until everything is well combined.
Pour the sauce evenly over the chicken and vegetables. It's okay if everything isn't fully submerged.
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
About 30 minutes before the cooking time is up, add the trimmed green beans to the slow cooker, gently tucking them into the sauce.
If you'd like a thicker sauce, remove the chicken and veggies to a platter. Whisk the cornstarch slurry into the sauce in the slow cooker. Cover and cook on high for 15-20 minutes, or until it has thickened into a beautiful glaze.
Return the chicken and veggies to the pot to coat, or simply pour the thickened sauce over everything before serving. Garnish with sesame seeds or sliced green onions if you wish.
Notes & Tips
- 1If your potatoes and carrots are small, you can leave them whole. If they're larger, just chop them into bite-sized chunks so they cook evenly.
- 2The sauce will seem thin at first, but it will thicken slightly as it cooks and even more if you add the cornstarch slurry at the end.
Tools You'll Need
- •Don't lift the lid! Every time you peek, you release heat and moisture, which adds to the cooking time. Trust the process.
- •For a richer flavor, you can quickly sear the chicken thighs in a pan before adding them to the slow cooker. It’s an extra step, but it adds a lovely depth.
- •Add the green beans towards the end of the cooking time to prevent them from becoming mushy. You want them to be tender but still have a little bite.
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