This Easy Slow Cooker Honey Garlic Chicken and Veggies is a match made in heaven! Tender chicken is glazed with sweet honey and garlic, mixed with colorful veggies for a tasty meal.
You just toss everything in the slow cooker and let it work its magic. It’s so simple that even I can do it! Perfect for busy days when I want something yummy without much fuss.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs bring great flavor and moisture. If you need a healthier option, boneless, skinless chicken thighs or breasts work fine, just adjust cooking times slightly as they cook faster.
Honey: Honey gives a natural sweetness. If you’re out, maple syrup can be a great substitute! Just know that it will change the flavor a bit, but still delicious.
Soy Sauce: Regular soy sauce adds saltiness. For a gluten-free option, use tamari. If you’re watching sodium, low-sodium soy sauce is a good choice too.
Vegetables: I love using baby carrots, green beans, and potatoes for color and variety. Feel free to swap in bell peppers, broccoli, or zucchini based on what’s fresh or in season!
How Do You Get Chicken Skin Extra Crispy?
For crispier chicken skin, searing the thighs first is key. Here’s the best way to do it:
- Heat olive oil in a skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Cook skin-side down for about 3-4 minutes until golden brown, then flip for another 2 minutes.
- This step builds that great texture before placing them in the slow cooker.
Don’t worry if you skip this—your chicken will still be juicy and packed with flavor!
Easy Slow Cooker Honey Garlic Chicken and Veggies
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 1 cup baby carrots
- 1 cup green beans (trimmed)
- 1 cup baby red potatoes, halved
- 3 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons olive oil (optional, for searing)
- 1/4 cup chicken broth or water
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and then you can set your slow cooker for either 6-7 hours on low or 3-4 hours on high. Perfect for busy days when you’d like to come home to a warm, ready meal!
Step-by-Step Instructions:
1. Optional Searing:
If you’d like, start by heating olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear the thighs, skin side down, until they’re golden brown (about 3-4 minutes). Flip them over and sear the other side for about 2 minutes. This step adds extra flavor but can be skipped if you prefer a simpler process.
2. Prepare the Honey Garlic Sauce:
In a mixing bowl, whisk together the honey, soy sauce, minced garlic, chicken broth, oregano, black pepper, and a pinch of salt. This will be the delicious sauce that adds sweetness and tangy flavor to your dish!
3. Layer the Ingredients in the Slow Cooker:
Start by adding the halved baby red potatoes to the bottom of the slow cooker. Follow this by layering the baby carrots and trimmed green beans on top. This layering will help the veggies cook nicely.
4. Add the Chicken:
Now, place your seared chicken thighs on top of the veggies.
5. Pour the Sauce:
Drizzle the honey garlic sauce evenly over the chicken and veggies, making sure to cover everything well.
6. Cook:
Cover the slow cooker and set it to cook on low for 6-7 hours, or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and fully cooked, and the veggies are soft.
7. Garnish and Serve:
When it’s time to eat, sprinkle some freshly chopped parsley on top for a nice touch! Serve the chicken and veggies warm and enjoy this comforting meal.
Happy cooking!
FAQ for Easy Slow Cooker Honey Garlic Chicken and Veggies
Can I Use Other Cuts of Chicken?
Absolutely! You can use boneless, skinless chicken thighs or breasts if you prefer. Just remember that they cook a bit faster, so adjust your cooking time accordingly (about 4-6 hours on low or 2-3 hours on high).
What Vegetables Can I Substitute?
You can easily swap out the vegetables based on what you have on hand. Bell peppers, zucchini, or frozen peas work great. Just keep in mind that denser vegetables like potatoes may require longer cooking times.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on the stove over low heat or in the microwave until warmed through.
Can I Use Fresh or Dried Herbs?
Yes! You can use fresh herbs if you have them. For oregano, double the amount if using fresh (about 2 teaspoons). Just add them towards the end of cooking to maintain their fresh flavor!
