Slow Cooker Honey Garlic Chicken and Veggies
A comforting one-pot meal featuring tender chicken thighs, vibrant vegetables, and a sweet and savory honey garlic sauce, perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby carrots
- 16 ounces green beans, trimmed
- 2 tablespoons chopped fresh parsley leaves (for garnish)
- 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
Instructions
- Whisk together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper in a large bowl to make the sauce.
- Place chicken thighs, halved baby red potatoes, and baby carrots in a slow cooker. Pour the sauce over the ingredients and gently toss to coat.
- Cover and cook on Low for 420 minutes (7-8 hours) or on High for 240 minutes (3-4 hours), basting the chicken every hour.
- About 30 minutes before serving, add green beans to the slow cooker.
- For a crispy texture, broil the chicken skin-side up in the oven for 3-4 minutes before serving.
- Serve chicken with veggie medley and spoon sauce over everything. Garnish with fresh parsley.
Notes
Make sure all ingredients are fresh and properly prepped for the best results. Adjust spice levels to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 130mg