I love how this Slow Cooker Honey Garlic Chicken and Veggies turns a busy night into a dinner that looks and tastes like I planned ahead. Tender chicken, glossy honey garlic sauce, and perfectly cooked veggies make this one a family favorite fast.

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I’m obsessed with this Slow Cooker Honey Garlic Chicken and Veggies because it tastes like I actually tried hard, even when dinner was hanging by a thread. The chicken thighs turn rich and tender, soaking up that sticky-sweet honey garlic sauce in the best way.

And the baby potatoes? They come out loaded with flavor, not just sitting there like a boring side.

I love how every bite hits savory, sweet, garlicky, and just a little messy. But that’s the fun of it.

This is the kind of family dinner I crave on busy nights. Big flavor, zero drama, clean plates.

Ingredients

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Chicken thighs or breasts keep it hearty, tender, and totally dinner-worthy.
Baby potatoes soak up the sauce and turn soft, cozy, and filling.
Carrots add a little sweetness, plus they make the plate feel balanced.
Green beans bring fresh crunch if you’re craving something a bit lighter.
Chicken broth gives the sauce a savory base without making it too salty.
Soy sauce adds that deep, salty flavor you’ll want over rice.
Honey makes everything glossy, sticky, and kid-approved in the best way.
Ketchup sounds funny, but it adds tang and helps the sauce cling.
Rice vinegar cuts the sweetness so it doesn’t taste too heavy.
Garlic and ginger make it smell amazing before dinner even hits the table.
Sesame oil adds a warm, nutty vibe that feels takeout-ish.
Cornstarch slurry thickens the sauce so it coats every bite.
Red pepper flakes bring a tiny kick, if your crew’s into that.
Basically, green onions or parsley make it look fresh and finished.

Ingredient Quantities

2 to 3 pounds boneless skinless chicken thighs or breasts

1 pound baby potatoes, halved

4 large carrots, peeled and cut into 1 inch pieces

1 cup green beans, trimmed (optional)

1 cup low sodium chicken broth

1/2 cup low sodium soy sauce

1/2 cup honey

1/4 cup ketchup

2 tablespoons rice vinegar

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon sesame oil or olive oil

2 tablespoons cornstarch

2 tablespoons cold water for slurry

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

2 tablespoons chopped green onions or parsley for garnish (optional)

How to Make this

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1. Lightly season chicken with salt and black pepper; if desired, sear thighs or breasts in a skillet with the sesame oil or olive oil over medium-high heat 2 to 3 minutes per side for extra flavor, then transfer to the slow cooker.

2. Place halved baby potatoes and carrot pieces in the bottom of the slow cooker in an even layer.

3. Nestle the seasoned or seared chicken on top of the potatoes and carrots.

4. In a bowl, whisk together chicken broth, low sodium soy sauce, honey, ketchup, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using.

5. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.

6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is cooked through and potatoes are tender.

7. If using green beans, add them for the last 30 to 45 minutes of cooking so they stay bright and slightly crisp.

8. When cooking is done, remove the chicken and vegetables to a serving platter and tent with foil to keep warm.

9. Mix the cornstarch with 2 tablespoons cold water to make a slurry, then stir the slurry into the slow cooker liquid; set the slow cooker to high and cook 10 to 20 minutes, or transfer the liquid to a saucepan and simmer until thickened to a glossy sauce.

10. Return the chicken and veggies to the thickened sauce, spoon sauce over everything, garnish with chopped green onions or parsley, adjust salt and pepper to taste, and serve.

Equipment Needed

1. Slow cooker or crockpot
2. Large skillet
3. Chef’s knife
4. Cutting board
5. Mixing bowl
6. Measuring cups and spoons
7. Whisk
8. Tongs or spatula
9. Ladle or large spoon
10. Small bowl for cornstarch slurry and a fork

FAQ

How long and on what setting should I cook this in the slow cooker? Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is cooked through and potatoes are tender. Exact time depends on your slow cooker and the size of the pieces.

Should I use chicken thighs or breasts and do I need to change the cooking time? Both work. Thighs stay juicier and are more forgiving, breasts can dry if overcooked. Use the same times but check breasts earlier near the minimum time and remove once internal temperature reaches 165 F.

How do I thicken the sauce so it is glossy and clings to the chicken and veggies? Remove lid and stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water), then cook on HIGH with lid off for 15 to 30 minutes until thickened. You can also transfer sauce to a pan and simmer to reduce.

Can I add green beans or other quick cooking vegetables? Yes. Add green beans or peas in the last 30 to 45 minutes of cooking so they stay bright and slightly crisp. Tender vegetables like zucchini should be added in the final 15 to 20 minutes.

Can I make this ahead and how should I store and reheat leftovers? Yes. Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. Reheat gently on the stove over medium heat until hot or microwave in short intervals to avoid drying the chicken. If frozen, thaw overnight in the fridge before reheating.

How can I adjust the recipe for dietary needs like low sodium, gluten free, or more spice? For low sodium use low sodium soy sauce and low sodium chicken broth, and taste before adding salt. For gluten free use tamari or a certified gluten free soy sauce. For more heat add extra red pepper flakes or a squirt of sriracha to taste.

Amazing Slow Cooker Honey Garlic Chicken And Veggies Recipe That Will Wow Your Family Substitutions and Variations

Chicken thighs or breasts: turkey breast slices, firm tofu (pressed) for vegetarian option, boneless skinless pork tenderloin for similar cooking time and texture
Baby potatoes: Yukon Gold or red potatoes, sweet potatoes for a sweeter flavor and softer texture, fingerling potatoes
Low sodium soy sauce: tamari for gluten free, coconut aminos for soy free and slightly sweeter, regular soy sauce if low sodium not available (reduce added salt)
Cornstarch: arrowroot powder for a clear glossy finish, tapioca starch for similar thickening, all purpose flour (use about twice the amount and cook longer to remove raw taste)

Pro Tips

1. Sear the chicken briefly in a hot skillet before it goes into the slow cooker for deeper flavor and better texture, but don’t overcook it while searing; you just want a golden crust, not a finished cook.

2. Cut potatoes and carrots so they are similar in size; that ensures even cooking and means everything will be tender at the same time without mushy edges.

3. Taste the sauce before thickening and adjust acid, sweet, or salt as needed; a splash more rice vinegar brightens it, a bit more honey softens soy saltiness, and a pinch of red pepper flakes brings warmth without heat overwhelm.

4. Add green beans late, during the last 30 to 45 minutes, so they stay vibrant and slightly crisp, and toss them in the thickened sauce at the end so they pick up flavor without getting waterlogged.

5. If you want a silkier, shinier sauce, strain the slow cooker liquid before making the slurry to remove any solids, and whisk the slurry into simmering liquid gradually so you control the thickness and avoid lumps.

Amazing Slow Cooker Honey Garlic Chicken And Veggies Recipe That Will Wow Your Family

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

544

kcal

Equipment: 1. Slow cooker or crockpot
2. Large skillet
3. Chef’s knife
4. Cutting board
5. Mixing bowl
6. Measuring cups and spoons
7. Whisk
8. Tongs or spatula
9. Ladle or large spoon
10. Small bowl for cornstarch slurry and a fork

Ingredients

2 to 3 pounds boneless skinless chicken thighs or breasts
1 pound baby potatoes, halved
4 large carrots, peeled and cut into 1 inch pieces
1 cup green beans, trimmed (optional)
1 cup low sodium chicken broth
1/2 cup low sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 tablespoons rice vinegar
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon sesame oil or olive oil
2 tablespoons cornstarch
2 tablespoons cold water for slurry
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons chopped green onions or parsley for garnish (optional)

Directions

Lightly season chicken with salt and black pepper; if desired, sear thighs or breasts in a skillet with the sesame oil or olive oil over medium-high heat 2 to 3 minutes per side for extra flavor, then transfer to the slow cooker.
Place halved baby potatoes and carrot pieces in the bottom of the slow cooker in an even layer.
Nestle the seasoned or seared chicken on top of the potatoes and carrots.
In a bowl, whisk together chicken broth, low sodium soy sauce, honey, ketchup, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using.
Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is cooked through and potatoes are tender.
If using green beans, add them for the last 30 to 45 minutes of cooking so they stay bright and slightly crisp.
When cooking is done, remove the chicken and vegetables to a serving platter and tent with foil to keep warm.
Mix the cornstarch with 2 tablespoons cold water to make a slurry, then stir the slurry into the slow cooker liquid; set the slow cooker to high and cook 10 to 20 minutes, or transfer the liquid to a saucepan and simmer until thickened to a glossy sauce.
Return the chicken and veggies to the thickened sauce, spoon sauce over everything, garnish with chopped green onions or parsley, adjust salt and pepper to taste, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.