Slow Cooker Honey Garlic Chicken and Veggies – Easy, Comforting, and Family-Friendly

This is the kind of dinner that makes your kitchen smell amazing all afternoon. Tender chicken, soft vegetables, and a sweet-savory honey garlic sauce that clings to everything—what’s not to love? It’s simple to toss together in the morning and comes out tasting like you spent hours on it.

The sauce is balanced, the texture is cozy, and cleanup is minimal. If you’re craving an easy, wholesome meal that the whole family will actually eat, this one earns a spot in your rotation.

Why This Recipe Works

• Set it and forget it: The slow cooker does the work, and the sauce keeps everything moist and flavorful.
• Balanced flavor: Honey adds sweetness, soy sauce brings umami, and garlic and ginger give it warmth and depth.
• Perfect textures: Root veggies hold up well, while chicken becomes fork-tender without drying out.
• Flexible and forgiving: You can use different cuts of chicken and swap in your favorite vegetables.
• Meal-prep friendly: Leftovers reheat nicely and taste even better the next day.

Ingredients

• 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts, see notes)
• 1 pound baby potatoes, halved (Yukon gold or red potatoes work well)
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 small onion, sliced
• 1 cup green beans, trimmed (add near the end for best texture)
• 2 tablespoons olive oil (or neutral oil)
• Salt and black pepper, to taste

For the honey garlic sauce:

• 1/3 cup honey
• 1/3 cup low-sodium soy sauce
• 4–5 garlic cloves, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 2 tablespoons ketchup (adds body and tang)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1/2 teaspoon crushed red pepper flakes (optional, for a mild kick)
• 1/2 cup low-sodium chicken broth

To finish (optional but great):

• 1–2 teaspoons cornstarch mixed with 2 teaspoons water (slurry to thicken sauce)
• Sesame seeds and chopped scallions for garnish
• Cooked rice for serving

Instructions

1. Prep the veggies: Add potatoes, carrots, and onion to the slow cooker. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and toss to coat.
2. Season the chicken: Pat chicken dry.

   Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and quickly sear the chicken 1–2 minutes per side for extra flavor (optional, but recommended). Place chicken on top of the vegetables in the slow cooker.

3. Make the sauce: In a bowl, whisk honey, soy sauce, garlic, ginger, ketchup, vinegar, red pepper flakes (if using), and chicken broth until smooth.
4. Combine: Pour the sauce evenly over the chicken and vegetables.
5. Cook: Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until the chicken is tender and the potatoes are soft.
6. Add green beans: Stir in the green beans during the last 30–45 minutes so they stay crisp-tender.
7. Thicken the sauce (optional): Transfer 1/2 cup of the cooking liquid to a saucepan.

   Stir in cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened. Return to the slow cooker and gently toss.

8. Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with sesame seeds and scallions.

   Serve over rice to soak up the sauce.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop over medium-low heat or in the microwave in 60–90 second bursts, stirring between intervals. Add a splash of water or broth if the sauce thickens too much.

Why This is Good for You

• Protein-rich: Chicken thighs provide satisfying protein that keeps you full.
• Veggie-packed: Carrots, potatoes, and green beans add fiber, vitamins, and minerals.
• Better balance: The sauce uses honey for sweetness and low-sodium soy sauce to manage saltiness.
• Slow cooking advantage: Gentle heat helps preserve moisture and flavor without excessive oil.

Common Mistakes to Avoid

• Overcooking chicken breasts: If using breasts instead of thighs, start checking for doneness on the early side.

  Breasts dry out faster.

• Adding green beans too early: They’ll turn mushy if they cook the whole time. Add near the end.
• Skipping the sear: You can skip it, but a quick sear adds deeper flavor and color to the chicken.
• Not balancing the sauce: Taste the sauce before pouring it in. If it’s too sweet, add a splash more vinegar or soy sauce.
• Overcrowding or under-seasoning: Season the veggies and chicken lightly at the start, and don’t pack the slow cooker to the brim.

Alternatives

• Different chicken cuts: Bone-in thighs or drumsticks work well; add 30–60 minutes to the cook time.
• Vegetable swaps: Try sweet potatoes, parsnips, bell peppers (add late), or broccoli florets (add in last 20–30 minutes).
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

  Check that your ketchup is gluten-free.

• No added spice: Skip red pepper flakes for a kid-friendly version. Or add sriracha at the end for extra heat.
• Citrus twist: Add 1–2 teaspoons orange zest and 2 tablespoons orange juice to the sauce for a bright note.
• Pan sauce finish: For a restaurant-style glaze, finish all the cooking liquid on the stove and reduce it to a syrup before tossing everything back in.

FAQ

Can I use frozen chicken?

It’s best to thaw chicken before slow cooking for food safety and even cooking. Frozen chicken can stay in the danger zone too long.

Thaw overnight in the fridge or use the cold water method.

How do I know the chicken is done?

The chicken should be tender and reach an internal temperature of 165°F (74°C). It should pull apart easily with a fork.

Can I make this without ketchup?

Yes. Replace ketchup with 1 tablespoon tomato paste plus 1 teaspoon additional vinegar and a pinch of sugar to maintain balance and body.

What if my sauce is too thin?

Use a cornstarch slurry (equal parts cornstarch and water) and simmer the cooking liquid until it thickens.

Start with 1 teaspoon cornstarch per 1/2 cup liquid and adjust.

Can I double the recipe?

You can, as long as your slow cooker isn’t filled past two-thirds full. Cooking time may increase slightly. Stir once midway if possible.

Is there a way to make it lower in sugar?

Reduce honey to 1/4 cup and add a bit more chicken broth and vinegar to keep the sauce balanced.

The flavor will be slightly less sweet but still delicious.

What’s the best side to serve with this?

Steamed rice, cauliflower rice, or quinoa are great for soaking up the sauce. A simple green salad or steamed broccoli rounds it out.

Can I meal-prep this ahead?

Yes. Combine sauce ingredients in a jar and chop veggies up to 2 days ahead.

In the morning, add everything to the slow cooker and press start.

Wrapping Up

Slow Cooker Honey Garlic Chicken and Veggies is the kind of recipe you’ll rely on when you want something cozy, reliable, and hands-off. It’s simple to prep, easy to customize, and consistently tasty. Whether you’re feeding a family or stocking your fridge with leftovers, this one checks all the boxes.

Keep the ingredients on hand, and you’ll always have a low-effort, feel-good dinner ready to go.