Slow Cooker Honey Garlic Chicken & Veggies

This recipe was a game-changer in my kitchen!

I’ve tested my fair share of slow cooker meals, but none hit the mark quite like this one.

It’s the perfect balance of sweet, savory, and garlicky goodness—all with minimal effort.

You just toss everything in, let the slow cooker work its magic, and a few hours later, you’ve got juicy, fall-apart chicken, tender veggies, and the most irresistible honey garlic sauce.

And if you love crispy chicken? A quick broil at the end takes it to the next level.

Whether you need an easy weeknight dinner, a meal-prep favorite, or a family-friendly dish everyone will devour, this one’s for you.

Trust me, once you try it, you’ll be making it on repeat!

For the Chicken & Veggies

Chicken Thighs – Bone-in, skin-on for extra flavor and tenderness.
Baby Red Potatoes – Halved for even cooking and a creamy texture.
Baby Carrots – Naturally sweet and become perfectly tender.
Green Beans – Added at the end to keep them fresh and crisp.
Fresh Parsley – For a bright and fresh garnish.

For the Honey Garlic Sauce

Soy Sauce – Reduced sodium keeps it from being too salty.
Honey – Adds natural sweetness and caramelization.
Ketchup – Gives the sauce a rich, tangy depth.
Garlic – The star of the flavor profile.
Dried Basil & Oregano – A mix of warm, aromatic herbs.
Crushed Red Pepper Flakes – Just a hint of heat.
Black Pepper – Rounds out the seasoning.

Slow Cooker Honey Garlic Chicken & Veggies

Looking for an easy, no-fuss dinner that’s packed with flavor? This Slow Cooker Honey Garlic Chicken & Veggies is a one-pot wonder—juicy chicken, tender veggies, and a sweet-savory garlic sauce, all cooked low and slow for a meal the whole family will love.

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Course: Main Course

Cuisine: Asian-Inspired

Keyword: Slow Cooker Honey Garlic Chicken & Veggies

Prep Time: 10

Cook Time: 8

Total Time: 8 15

Servings:

.

Ingredients

For the Chicken & 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 fresh parsley, chopped (for garnish)

For the Sauce:

½ cup reduced-sodium soy sauce
½ cup honey
¼ cup ketchup
2 cloves garlic, minced
1 tsp dried basil
½ tsp dried oregano
¼ tsp crushed red pepper flakes
¼ tsp black pepper

Instructions

Prepare the Sauce:
In a large bowl, mix together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
Assemble the Slow Cooker:
Place the chicken thighs, potatoes, and carrots into a 6-quart slow cooker. Pour the sauce over the ingredients.
Cook:
- Low setting: 7-8 hours
- High setting: 3-4 hours
- Baste the chicken every hour for extra flavor.

Add Green Beans:
In the last 30 minutes of cooking, add the green beans.
Optional Broil for Crispier Chicken:
Preheat the oven to broil. Place the cooked chicken thighs on a baking sheet, skin side up, and broil for 3-4 minutes until crispy.
Serve & Enjoy:
Plate the chicken with potatoes, carrots, and green beans. Garnish with chopped parsley and serve immediately.

Nutrition

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Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, but they’re leaner and can dry out more quickly. If using them, keep an eye on the cooking time—bone-in breasts will stay juicier!
Do I need to sear the chicken before slow cooking?
Nope! This is a dump-and-go recipe, so no pre-searing is required. But if you have an extra few minutes, browning the chicken in a pan first will add even more flavor.
Can I add extra veggies?
Of course! This recipe is super flexible. Try bell peppers, onions, or mushrooms—just make sure they’re cut evenly so they cook at the same rate as everything else.
How do I thicken the sauce?
If the sauce is too thin, no worries! You can remove the chicken and veggies, then simmer the sauce on the stovetop until it thickens. Want a quicker fix? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and let it cook for a few more minutes.
Can I meal prep this in advance?
Yep! You can assemble everything the night before in the slow cooker insert, cover it, and refrigerate. In the morning, just pop it into the slow cooker and hit start. Easy peasy!