Description
Slow Cooker Honey Garlic Chicken and Veggies makes dinner easy. Tender chicken, soft potatoes and carrots, and crisp green beans simmer in a sweet garlic herb sauce. Great for busy nights and family meals.
Ingredients
8 bone in, skin on chicken thighs or use boneless thighs or breasts
16 oz baby red potatoes, halved
16 oz baby carrots
16 oz green beans, trimmed
2 tbsp chopped fresh parsley, for garnish
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
Instructions
1. Whisk soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper in a bowl.
2. Place chicken, potatoes, and carrots in a 6 quart slow cooker. Pour sauce over everything.
3. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours, basting once each hour if possible.
4. Add green beans during the last 30 minutes so they stay crisp tender.
5. Optional step: transfer chicken to a baking sheet skin side up and broil 3 to 4 minutes until golden.
6. Serve chicken with veggies. Spoon sauce over the top and garnish with parsley.
Notes
Best results with bone in, skin on thighs if you plan to broil.
You can substitute with boneless thighs or breasts.
This recipe works well for meal prep or as a dump freezer meal.
No sauteing or pre cooking required.
Serve over rice to soak up the sauce.
For gluten free, use tamari instead of soy sauce.
Nutrition values are estimated per serving.
- Prep Time: 10 minutes
- Cook Time: 8 hours 5 minutes
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 thighs with veggies
- Calories: 780
- Sugar: 36 g
- Sodium: 1250 mg
- Fat: 44 g
- Saturated Fat: 12 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 7 g
- Protein: 45 g
- Cholesterol: 210 mg