Slow Cooker Honey Garlic Chicken
An ultra-simple one-pot slow cooker meal featuring bone-in chicken thighs simmered in a sweet-savory honey garlic sauce with potatoes, carrots and green beans. Toss everything in the crockpot, let it cook low and slow, and finish under the broiler for crunchy skin if you like.
Equipment
- 6-qt slow cooker
Ingredients
Chicken and Vegetables:
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes halved
- 16 ounces baby carrots
- 16 ounces green beans trimmed
- 2 tablespoons fresh parsley leaves chopped
For the Sauce:
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Instructions
- Prep the produce: trim the green beans, halve the baby red potatoes, and have the baby carrots ready. Mince the garlic and chop the parsley for garnish.
Make the Sauce:
- In a bowl, whisk together the soy sauce, honey, ketchup, minced garlic, dried basil, oregano, red pepper flakes, and black pepper until smooth and combined.
Assemble and Cook:
- Place the chicken thighs, halved potatoes, and carrots into a 6-qt slow cooker. Pour the prepared sauce over top, cover, and cook on low for 7–8 hours or on high for 3–4 hours. About every hour, spoon some of the sauce over the chicken to keep it moist. Add the trimmed green beans during the last 30 minutes of cooking.
Optional Crispy Finish:
- If you prefer crisp skin, transfer the chicken to a baking sheet skin-side up and broil in a preheated oven for 3–4 minutes, watching closely to avoid burning.
- Serve the chicken with the potatoes, carrots, and green beans, and sprinkle with chopped parsley if desired.