Slow Cooker Honey Garlic Chicken and Veggies is a simple and comforting meal that fills your kitchen with the sweet aroma of honey and the savory kick of garlic. Tender chicken pieces are cooked slowly with fresh vegetables, soaking up a flavorful sauce made with honey, garlic, and a touch of soy sauce. The result is a juicy, melt-in-your-mouth dish that’s easy to put together and perfect for busy days.
I love how easy this recipe is—just toss everything into the slow cooker and let it do all the work. It feels like magic coming home to a warm, delicious meal without much effort. I usually add some extra garlic because I’m a bit of a garlic fan, but you can adjust it however you like. The veggies come out soft but not mushy, which makes the dish feel fresh and wholesome.
My favorite way to serve this honey garlic chicken is over a bed of fluffy rice or alongside some buttery mashed potatoes. It’s also great with steamed broccoli or a simple green salad to balance out the sweetness. Whenever I make this, my family always asks for seconds, and I’m happy to make it again anytime because it’s just that good and fuss-free.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on gives great flavor and keeps the meat juicy. You can swap for boneless thighs or breasts if preferred, but adjust cooking time so the chicken stays tender.
Honey: It adds natural sweetness and balances the garlic and soy sauce. Maple syrup or agave nectar work well as substitutes if you want a different flavor or reduced sweetness.
Garlic: Fresh garlic is best for that strong punch of flavor. Garlic powder can work but use less, as it’s more concentrated. Feel free to add extra cloves if you really like garlic.
Soy Sauce: I prefer low sodium to control saltiness, but regular soy sauce is fine. For a gluten-free option, use tamari or coconut aminos.
Vegetables: Baby carrots, green beans, bell peppers, potatoes, and onions add texture and color. Use any mix you like, such as zucchini or mushrooms, just consider their cooking times.
How Do I Make Sure the Vegetables and Chicken Cook Perfectly in a Slow Cooker?
Since slow cookers cook everything together, timing and placement matter.
- Put root veggies like potatoes and carrots at the bottom—they take longer to cook.
- Place chicken on top so it cooks evenly and stays juicy.
- Add delicate veggies like green beans and bell peppers last, or midway, so they keep some bite.
- For extra flavor, sear the chicken first. It locks in juices and creates a nice color.
- Use low heat for tender, evenly cooked chicken and veggies. High heat is faster but risks dry meat.
Equipment You’ll Need
- Slow cooker – This is the star of the recipe, letting you cook chicken and veggies low and slow without much effort.
- Large skillet – Perfect for searing the chicken before slow cooking; it adds flavor and locks in juices.
- Cutting board and knife – For chopping your veggies and trimming chicken easily.
- Measuring cups and spoons – You’ll need these to get the sauce ingredients just right.
- Mixing bowl and whisk – Great for combining the sauce ingredients smoothly before pouring them in.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts for a leaner option; just watch cooking time to avoid dryness.
- Add sliced mushrooms or zucchini for extra veggies and a bit different texture that soaks up the sauce well.
- Use maple syrup instead of honey for a deeper sweetness and slight caramel flavor.
- Stir in a splash of rice vinegar or lemon juice at the end to brighten the sauce and balance sweetness.
How to Make Slow Cooker Honey Garlic Chicken And Veggies?
Ingredients You’ll Need:
For The Chicken and Veggies:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 pound baby carrots
- 1 cup green beans, trimmed
- 1 red bell pepper, sliced into strips
- 1 cup small yellow or baby potatoes, halved
- 1 medium onion, peeled and halved
- 4 cloves garlic, minced
For The Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons ketchup
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish:
- 2 tablespoons fresh parsley or chives, chopped
- 1 teaspoon sesame seeds (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare and sear the chicken before loading your slow cooker. Then, let your slow cooker work its magic for 6 to 7 hours on low or 3 to 4 hours on high. After cooking, a quick 10-15 minutes to thicken the sauce makes this simple meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Season your chicken thighs well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down first for about 3-4 minutes until golden brown, then flip and cook another 2 minutes. Remove from heat—this step locks in flavor and juiciness!
2. Layer the Veggies and Chicken in the Slow Cooker:
Start by placing the halved baby potatoes and onion halves at the bottom of your slow cooker. Put the cooked chicken thighs on top, then arrange the baby carrots, green beans, and bell pepper strips all around. This way, veggies get perfectly tender while chicken cooks through.
3. Mix and Add the Honey Garlic Sauce:
Whisk together minced garlic, honey, soy sauce, ketchup, dried oregano, crushed red pepper flakes (if you want a little heat), and chicken broth in a bowl. Pour this delicious sauce evenly over the chicken and veggies inside the slow cooker.
4. Cook and Thicken the Sauce:
Cover and cook on low for 6-7 hours (or high for 3-4) until the chicken is tender and vegetables are cooked. When done, carefully remove chicken and veggies, keeping them warm. To thicken the sauce, stir together cornstarch and water until smooth, then mix it into the slow cooker juices.
5. Final Touches and Serving:
Turn your slow cooker to high and cook uncovered for 10-15 minutes to thicken the sauce slightly. Pour the thickened sauce over your chicken and veggies. Garnish with fresh chopped parsley or chives and sprinkle sesame seeds if you’d like a little extra flair. Serve hot alone or over rice or mashed potatoes.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can use frozen chicken thighs but be sure to thaw them completely in the fridge overnight before cooking. This helps them cook evenly and ensures food safety.
Can I Omit the Searing Step?
Absolutely! Searing adds extra flavor and color, but if you’re short on time, you can skip it. Just keep in mind the chicken might not be as rich in flavor or have a crispy skin.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much.
Can I Use Other Vegetables?
Definitely! Feel free to swap or add veggies like zucchini, mushrooms, or cauliflower. Just keep in mind that different vegetables may have different cooking times, so add them accordingly.
