Description
There’s something magical about tossing everything into your slow cooker, walking away, and coming back to a kitchen filled with the smell of dinner ready to serve. This slow cooker honey garlic chicken and veggies is one of those no-fuss, full-flavor meals that feels like a warm hug at the end of a busy day. Saucy, tender, and downright irresistible — this one’s always a win.
Ingredients
- 8 bone-in skin-on chicken thighs
- 16 oz baby red potatoes, halved
- 16 oz baby carrots
- 16 oz fresh green beans, trimmed
- 2 tablespoons chopped fresh parsley, 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
1. Whisk together the soy sauce, honey, ketchup, garlic, and spices in a small bowl.
2. Place the chicken thighs skin-side up in the bottom of the slow cooker.
3. Layer in the potatoes and carrots.
4. Pour the sauce over everything and gently toss to coat.
5. Cover and cook on low for 7–8 hours or high for 3–4 hours until the chicken is tender.
6. About 30 minutes before it’s done, add the green beans to the slow cooker.
7. Optional: For crispy skin, broil the cooked chicken skin-side up on a baking sheet for 3–4 minutes.
8. Serve with extra sauce from the slow cooker and garnish with parsley.
Notes
Use skin-on chicken thighs for maximum flavor. Swap potatoes with sweet potatoes or Yukon Golds. Want it spicier? Add more red pepper flakes. For a low-carb twist, skip the potatoes and serve with cauliflower rice.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 18g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 135mg