Slow Cooker Honey Garlic Chicken with Veggies
A hearty and comforting slow cooker dish with tender chicken and vibrant vegetables simmered in a flavorful honey garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Total Time: 465 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-American
- Diet: Gluten-Free
Ingredients
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby carrots
- 16 ounces green beans, trimmed
- ½ cup reduced sodium soy sauce
- ½ cup honey
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Make the sauce by whisking together the soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper until smooth.
- Layer the chicken thighs, halved baby red potatoes, and baby carrots into a 6-quart slow cooker.
- Pour the sauce mixture over the chicken and vegetables, gently tossing to ensure everything is evenly coated.
- Cover and cook on Low for 7-8 hours or on High for 3-4 hours, basting the chicken every hour if possible.
- Add the green beans about 30 minutes before the cooking time is up, stirring gently to combine.
- For crispier chicken skin, preheat your oven to broil, transfer the thighs skin side up to a baking sheet, and broil for 3-4 minutes until the skin is golden and crisp.
- Serve the chicken with vegetables, spooning the sauce over the top and garnishing with fresh parsley.
Notes
Bone-in, skin-on chicken thighs keep the meat juicy and flavorful. You can substitute with skinless thighs or breasts if preferred. Feel free to add other vegetables like bell peppers or zucchini.