I love making this Slow Cooker Honey Garlic Chicken & Veggies when I want a comforting, no-fuss dinner that feels hearty and flavorful. I let the slow cooker do all the work while tender chicken, sweet carrots, and baby potatoes soak up a rich honey garlic sauce. It’s a complete meal in one pot that always turns out satisfying.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1.5 lbs boneless, skinless chicken thighs (or breasts)
3 cups baby carrots
3 cups baby potatoes (halved if large)
1 cup green beans (trimmed)
4 cloves garlic, minced
½ cup honey
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoon ketchup
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon dried thyme or Italian seasoning
Salt and pepper, to taste
1 tablespoon cornstarch mixed with 2 tablespoon water (optional, for thickening sauce)
Directions
I start by placing the baby carrots and baby potatoes into the bottom of my slow cooker. Then I season the chicken with salt and pepper and lay it on top of the vegetables.
In a bowl, I whisk together the minced garlic, honey, soy sauce, ketchup, vinegar, and thyme until everything is well combined. I pour this sauce evenly over the chicken and vegetables.
I cover the slow cooker and cook everything on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken becomes tender and the vegetables are cooked through.
If I want a thicker sauce, I stir in the cornstarch slurry about 30 minutes before serving. I cover it again and let it continue cooking so the sauce thickens nicely.
When it’s ready, I spoon the chicken, vegetables, and sauce over rice or noodles, or I simply enjoy it as it is.
Servings and timing
I typically get 4 generous servings from this recipe.
Prep Time: About 15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 6 hours 15 minutes to 7 hours 15 minutes (depending on setting)
Variations
I sometimes swap the baby potatoes for sweet potatoes when I want a slightly sweeter flavor. If I’m looking for a lighter option, I use cauliflower instead. I like adding bell peppers or snap peas during the last hour of cooking for extra color and crunch. For a fresh finish, I sprinkle chopped rosemary or parsley on top before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I warm it in the microwave in short intervals, stirring occasionally so everything heats evenly. I can also reheat it on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much.
If I plan to freeze it, I let everything cool completely and store it in a freezer-safe container for up to 3 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I can use boneless, skinless chicken breasts instead of thighs. I keep in mind that breasts are leaner, so I make sure not to overcook them to prevent dryness.
Can I make this recipe gluten-free?
I can easily make this gluten-free by using tamari or a certified gluten-free soy sauce alternative.
Do I need to brown the chicken first?
I don’t need to brown the chicken beforehand because the slow cooker will fully cook it. However, if I want extra depth of flavor, I can quickly sear it before adding it to the slow cooker.
Can I add the green beans at the beginning?
I can, but I prefer adding green beans during the last hour of cooking so they stay tender-crisp instead of becoming too soft.
How do I know when the chicken is done?
I check that the chicken is tender and reaches an internal temperature of 165°F (74°C). When it easily pulls apart with a fork, I know it’s ready.
Conclusion
I find this Slow Cooker Honey Garlic Chicken & Veggies to be one of the easiest and most dependable dinners I make. I love how the sweet and savory sauce coats every bite, and I appreciate having a full meal prepared with minimal effort. Whenever I want something warm, comforting, and simple, I know I can rely on this recipe.
📖 Recipe:
Slow Cooker Honey Garlic Chicken & Veggies
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A comforting and easy slow cooker meal featuring tender chicken, baby potatoes, carrots, and green beans coated in a rich honey garlic sauce.
Ingredients
1.5 lbs boneless, skinless chicken thighs (or breasts)
3 cups baby carrots
3 cups baby potatoes (halved if large)
1 cup green beans, trimmed
4 cloves garlic, minced
½ cup honey
¼ cup soy sauce (or tamari for gluten-free)
2 tbsp ketchup
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp dried thyme or Italian seasoning
Salt and pepper, to taste
1 tbsp cornstarch mixed with 2 tablespoon water (optional, for thickening)
Instructions
- Place the baby carrots and baby potatoes in the bottom of the slow cooker.
- Season the chicken with salt and pepper and place it on top of the vegetables.
- In a bowl, whisk together garlic, honey, soy sauce, ketchup, vinegar, and thyme.
- Pour the sauce evenly over the chicken and vegetables.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.
- Add green beans during the last hour of cooking for best texture.
- If a thicker sauce is desired, stir in the cornstarch slurry 30 minutes before serving and continue cooking until thickened.
- Serve warm over rice or noodles, or enjoy as is.
Notes
Swap baby potatoes for sweet potatoes for a sweeter flavor variation.
Add bell peppers or snap peas during the last hour for extra color and crunch.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months and thaw overnight before reheating.
Ensure chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 135 mg
