Introduction
Oh, the smell of a delicious home-cooked meal wafting through the house! It brings back memories of cozy evenings and simplified dinners, doesn’t it? If you’re anything like me, sometimes life gets a little hectic, and the thought of cooking a big, elaborate meal can feel overwhelming. That’s where this Slow Cooker Honey Garlic Chicken and Veggies recipe comes in. It’s an absolute lifesaver that delivers incredible flavor with minimal effort. Seriously, you’re going to be obsessed with how easy this is!
Why You’ll Love This Recipe
- Fast: Minimal prep time means more time for you!
- Easy: Just dump and go – your slow cooker does all the heavy lifting.
- Giftable: Perfect for sharing with new parents, busy friends, or neighbors.
- Crowd-pleasing: A hit with both kids and adults. The sweet and savory sauce is irresistible!
Ingredients
Let’s gather our goodies! This recipe is wonderfully straightforward, and you probably have most of these pantry staples already.
- 8 bone-in, skin-on chicken thighs: These are my secret weapon for juicy, flavorful chicken. The skin gets nice and tender in the slow cooker.
- 16 ounces baby red potatoes, halved: I love baby red potatoes because they cook up beautifully and don’t need peeling.
- 16 ounces baby carrots: Sweet and easy, just toss them in!
- 16 ounces green beans, trimmed: For that pop of fresh green goodness.
- 2 tablespoons chopped fresh parsley leaves: This is our fresh garnish at the end. It really brightens everything up!
For the Honey Garlic Sauce:
- ½ cup reduced sodium soy sauce: The savory backbone of our sauce. Reduced sodium keeps it from being too salty.
- ½ cup honey: For that signature sweetness and beautiful glaze.
- ¼ cup ketchup: Adds a touch of tang and helps thicken the sauce.
- 2 cloves garlic, minced: Because what’s a delicious sauce without garlic? You can always add more if you’re a garlic fiend like me!
- 1 teaspoon dried basil: A classic herb that plays so well with the other flavors.
- ½ teaspoon dried oregano: Adds a subtle, earthy note.
- ¼ teaspoon crushed red pepper flakes: Just a little pinch for a hint of warmth. Totally optional if you prefer no heat.
- ¼ teaspoon ground black pepper: For a little extra flavor boost.
How to Make It
Alright, friend, let’s get this dinner party started! It’s almost embarrassingly easy.
- Whip up that amazing sauce: Grab a small bowl and whisk together all of your sauce ingredients. Give it a good stir until it’s all combined. Easy peasy!
- Layer your slow cooker: Place the bone-in, skin-on chicken thighs right at the bottom of your slow cooker. They’ll soak up all that delicious sauce.
- Add the veggies: Nestle the halved baby red potatoes and the baby carrots all around the chicken. Try to distribute them evenly.
- Drench it all: Pour that glorious honey garlic sauce evenly over the chicken and vegetables. Make sure everything gets a good coating!
- Cook it low and slow (or fast!): Cover your slow cooker and let it work its magic. You can cook it on low for 4-6 hours, or if you’re in a bit of a rush, you can switch it to high for 2-3 hours. You’ll know it’s ready when the chicken is cooked through and the vegetables are nice and tender when you poke them with a fork.
- Green beans join the party: About 30 minutes before you’re ready to serve, add your trimmed green beans to the slow cooker. This ensures they stay bright green and have a nice tender-crisp texture.
- Final flourish: Once everything is cooked and tender, stir in that fresh chopped parsley right before you serve. It adds such a lovely fresh touch and makes the dish look restaurant-worthy!
Substitutions & Additions
This recipe is so forgiving, and you can totally make it your own! Here are a few ideas:
- Chicken: If you prefer boneless, skinless chicken thighs or breasts, you can use them, but you might need to adjust the cooking time. Boneless will cook faster, so keep an eye on it!
- Veggies: Broccoli florets, bell pepper chunks, or even sweet potato cubes would be delicious additions. Add heartier veggies like sweet potatoes earlier in the cooking process.
- Spice: If you love a kick, add more red pepper flakes or a dash of sriracha to the sauce.
- Garlic Lovers: Feel free to double the garlic! Freshly minced garlic is always best.
- Soy Sauce Swap: If you have tamari or coconut aminos, those can work as a soy sauce substitute, especially if you’re avoiding gluten or soy.
Tips for Success
A few little tricks to make this recipe even more of a triumph!
- Don’t Overcrowd: Make sure your slow cooker isn’t completely stuffed. This allows the heat to circulate properly for even cooking.
- Chicken Placement: Placing the chicken thighs at the bottom helps them cook in the most flavorful part of the sauce.
- Veggie Timing: Adding the green beans towards the end is key to preventing them from becoming mushy.
- Prep Ahead: You can whisk together the sauce ingredients the night before and store them in the fridge. Then, all you have to do in the morning is assemble and go!
How to Store It
Leftovers are always a good thing, right? This Slow Cooker Honey Garlic Chicken and Veggies stores beautifully!
- Let the cooked chicken and vegetables cool completely before storing.
- Transfer any leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, you can gently warm it on the stovetop, in the microwave, or even pop it back into a low oven. It’s also delicious served cold over rice or in a salad!
FAQs
Got a question? I’ve got an answer!
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can! However, chicken breasts cook faster and can dry out more easily in a slow cooker. If using breasts, I recommend reducing the cooking time and checking for doneness more frequently. You might want to add them a bit later in the cooking process if you’re cooking on high.
Q: My sauce seems a little thin. How can I thicken it?
A: If you’d like a thicker sauce, you can remove the chicken and vegetables towards the end of cooking, turn the slow cooker to high, and let the sauce reduce uncovered for about 20-30 minutes. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce and let it simmer until thickened.
Q: Can I make this in an Instant Pot?
A: Absolutely! You can adapt this recipe for an Instant Pot. Typically, you’d sear the chicken first, then add all the other ingredients (except green beans, which go in during the last minute of pressure cooking). Cook on high pressure for about 8-10 minutes, followed by a natural pressure release.
Q: Is this recipe freezer-friendly?
A: This dish is best enjoyed fresh, but you can freeze the cooked chicken and vegetables (without the green beans, which can get mushy). Once thawed, you can gently reheat and add fresh green beans towards the end.
Slow Cooker Honey Garlic Chicken and Veggies
Equipment
- Slow Cooker
- Small bowl
Ingredients
Main ingredients
- 8 bone-in, skin-on chicken thighs These are my secret weapon for juicy, flavorful chicken. The skin gets nice and tender in the slow cooker.
- 16 ounces baby red potatoes halved. I love baby red potatoes because they cook up beautifully and don't need peeling.
- 16 ounces baby carrots Sweet and easy, just toss them in!
- 16 ounces green beans trimmed. For that pop of fresh green goodness.
- 2 tablespoons chopped fresh parsley leaves This is our fresh garnish at the end. It really brightens everything up!
Honey Garlic Sauce
- 0.5 cup reduced sodium soy sauce The savory backbone of our sauce. Reduced sodium keeps it from being too salty.
- 0.5 cup honey For that signature sweetness and beautiful glaze.
- 0.25 cup ketchup Adds a touch of tang and helps thicken the sauce.
- 2 cloves garlic minced. Because what's a delicious sauce without garlic? You can always add more if you're a garlic fiend like me!
- 1 teaspoon dried basil A classic herb that plays so well with the other flavors.
- 0.5 teaspoon dried oregano Adds a subtle, earthy note.
- 0.25 teaspoon crushed red pepper flakes Just a little pinch for a hint of warmth. Totally optional if you prefer no heat.
- 0.25 teaspoon ground black pepper For a little extra flavor boost.
Instructions
- Whip up that amazing sauce: Grab a small bowl and whisk together all of your sauce ingredients. Give it a good stir until it's all combined. Easy peasy!
- Layer your slow cooker: Place the bone-in, skin-on chicken thighs right at the bottom of your slow cooker. They'll soak up all that delicious sauce.
- Add the veggies: Nestle the halved baby red potatoes and the baby carrots all around the chicken. Try to distribute them evenly.
- Drench it all: Pour that glorious honey garlic sauce evenly over the chicken and vegetables. Make sure everything gets a good coating!
- Cook it low and slow (or fast!): Cover your slow cooker and let it work its magic. You can cook it on low for 4-6 hours, or if you're in a bit of a rush, you can switch it to high for 2-3 hours. You'll know it's ready when the chicken is cooked through and the vegetables are nice and tender when you poke them with a fork.
- Green beans join the party: About 30 minutes before you're ready to serve, add your trimmed green beans to the slow cooker. This ensures they stay bright green and have a nice tender-crisp texture.
- Final flourish: Once everything is cooked and tender, stir in that fresh chopped parsley right before you serve. It adds such a lovely fresh touch and makes the dish look restaurant-worthy!