Slow Cooker Honey Garlic Chicken and Veggies is a wonderful, hands-off meal that fills your kitchen with the sweet and garlicky smell of home cooking. Tender chicken thighs soak up a delicious honey and garlic sauce while cooking slowly alongside a mix of fresh vegetables like carrots, potatoes, and green beans. The slow cooker does all the work, making the chicken juicy and the veggies perfectly soft and flavorful.
I love how easy this recipe is to throw together on a busy day—just add everything to the slow cooker in the morning, and by dinner time, you’ve got a warm, comforting meal waiting for you. The honey adds a nice sweetness that balances the savory garlic, and I find the sauce is just sticky enough to coat the chicken and veggies without being too heavy.
One of my favorite ways to serve this dish is right over a bed of fluffy rice or alongside some crusty bread to soak up all the extra sauce. It’s a family favorite around here because everyone loves the mix of tender chicken and hearty vegetables all cooked perfectly together. Plus, it’s a great way to get some extra veggies into the meal without any extra prep!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless thighs because they stay juicy and tender in the slow cooker. You can swap them for chicken breasts if you prefer leaner meat, but they may cook a bit faster and dry out.
Potatoes & Carrots: Red potatoes hold their shape well while cooking. You can use Yukon gold or baby potatoes if you want. For carrots, fresh whole carrots chopped into chunks work best for texture after slow cooking.
Green Beans: Add these later or in the last hour so they don’t get soggy. Fresh is best, but frozen can work if added towards the end, too.
Honey & Soy Sauce: These create the sweet and salty base of the sauce. Use maple syrup or agave if you want to skip honey. For soy sauce, tamari or coconut aminos are great gluten-free options.
Garlic & Vinegar: Fresh garlic is key for that punch of flavor. Rice vinegar adds a nice mild tang, but white or apple cider vinegar works well too.
How Do I Get the Sauce Just Right in a Slow Cooker?
The sauce can sometimes be thin after slow cooking, so here’s how to fix it:
- Cook the chicken and veggies fully, then remove them and set aside.
- Make a slurry by mixing equal parts water and cornstarch (usually 2 tsp each).
- Pour the slurry into the slow cooker with the juices and turn on high.
- Let it cook uncovered for 15-20 minutes, stirring occasionally, until it thickens.
- Return the chicken and vegetables to the thickened sauce and gently coat before serving.
This step gives you a glossy, sticky honey garlic sauce that clings to the chicken and veggies beautifully.
Equipment You’ll Need
- Slow cooker – this is the star here, letting your chicken and veggies cook slowly and tenderly without any fuss.
- Mixing bowl – for whisking together the honey garlic sauce easily before pouring it in.
- Sharp knife – helps you chop potatoes, carrots, and garlic quickly and safely.
- Cutting board – gives you a clean, safe surface to prep all your veggies and chicken.
- Measuring cups and spoons – to get the sauce ingredients just right every time.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork chops for a different but equally tender protein option.
- Add bell peppers or mushrooms for extra color and flavor that cooks well in the slow cooker.
- Use fresh ginger along with garlic to add a bright, zesty kick to the sauce.
- Sprinkle in some red pepper flakes if you like a bit of heat with the sweet honey sauce.
Slow Cooker Honey Garlic Chicken and Veggies
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 4 medium red potatoes, quartered
- 3 large carrots, chopped into chunks
- 1 cup green beans, trimmed
For The Honey Garlic Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar (or white vinegar)
- 1 teaspoon dried basil (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup water or chicken broth
- 2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening, optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Preparation takes about 15 minutes to chop vegetables and mix ingredients. Cooking in the slow cooker will take 6 to 7 hours on low or 3 to 4 hours on high. Thickening the sauce (if desired) adds another 15 to 20 minutes after cooking. So, overall, plan for about 7 hours for slow cooking or less than 4.5 hours if using high heat including finishing.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Place the quartered red potatoes and chopped carrots in the bottom of your slow cooker. Then add the trimmed green beans on top—they’ll cook perfectly layered beneath the chicken.
2. Make the Honey Garlic Sauce:
In a medium bowl, whisk together honey, soy sauce, minced garlic, ketchup, vinegar, dried basil (if using), black pepper, crushed red pepper flakes (if you like some heat), and water or chicken broth. Stir until combined and smooth.
3. Assemble in the Slow Cooker:
Lay the chicken thighs on top of the vegetables. Pour the honey garlic sauce evenly over the chicken and veggies, making sure everything is nicely coated.
4. Cook Low and Slow:
Cover with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and cooked through, and the vegetables soft when done.
5. Thicken the Sauce (Optional):
If you prefer a thicker, stickier sauce, carefully remove the chicken and vegetables and set aside. Stir the cornstarch mixture into the sauce in the slow cooker. Turn to high and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Then return the chicken and veggies to the sauce and gently stir to coat.
6. Garnish and Serve:
Sprinkle freshly chopped parsley over the dish for a fresh touch. Serve hot, ideally over rice or with some crusty bread to soak up the delicious honey garlic sauce. Enjoy your comforting, flavorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely in the fridge overnight before adding to the slow cooker. This helps the chicken cook evenly and reach a safe temperature.
Can I Prepare This Meal Ahead of Time?
Absolutely! You can chop the vegetables and mix the sauce a day ahead. Store separately in the fridge, then assemble everything in the slow cooker the next day and cook as usual.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove over low heat until warmed through.
Can I Substitute Other Vegetables?
Yes! Feel free to swap green beans for broccoli or bell peppers. Just keep in mind that softer veggies like bell peppers should be added later in cooking to avoid overcooking.
