Amazing Slow Cooker Honey Garlic Chicken

I didn’t use my slow cooker for the first three years I owned one. It just sat in the cabinet because I thought slow cooker meals meant dry, flavorless chicken that nobody wanted to eat. Turns out I was totally wrong about that.

The trick is using ingredients that keep everything moist and add tons of flavor while it cooks. That’s exactly what honey and garlic do in this recipe. The honey gives you a little sweetness and helps create a sauce that coats the chicken, while the garlic brings that savory taste we all love. Throw it all in the slow cooker in the morning, and you’ve got dinner ready when you walk in the door.

What Kind of Chicken Should I Use?

Bone-in, skin-on chicken thighs are really the way to go for this slow cooker recipe. The bones help keep the meat juicy during the long cooking time, and the skin adds extra flavor to the sauce as everything cooks together. If you can only find boneless, skinless thighs, they’ll still work just fine, though you might want to check them a bit earlier since they can dry out faster. You can also use chicken drumsticks if that’s what you have on hand – they’ll give you similar results and are great for serving at family dinners since everyone gets their own piece.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options that work well:

• Chicken thighs: You can use boneless, skinless chicken thighs if that’s what you have – just reduce the cooking time by about 30 minutes since they cook faster. Chicken breasts work too, but they tend to dry out more easily in the slow cooker.
• Baby red potatoes: Regular russet or Yukon gold potatoes work fine. Just peel and cut them into 1-inch chunks so they cook evenly with everything else.
• Honey: If you’re out of honey, try maple syrup or brown sugar mixed with a little water. Use the same amount for maple syrup, or about 6 tablespoons of brown sugar with 2 tablespoons of water.
• Soy sauce: Coconut aminos or tamari are great alternatives if you’re avoiding soy. Use the same amount, though coconut aminos are slightly sweeter so you might want to reduce the honey by a tablespoon or two.
• Green beans: Broccoli florets, snap peas, or asparagus all work well here. Just add them during the last hour of cooking so they don’t get mushy.
• Fresh parsley: Dried parsley works in a pinch – use about 2 teaspoons instead. Fresh cilantro or green onions also make nice finishing touches.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker chicken thighs is lifting the lid too often to check on things, which releases heat and can add 15-20 minutes to your cooking time each time you peek – trust the process and resist the urge.

Overcrowding your slow cooker is another common error that leads to uneven cooking, so make sure your chicken and vegetables fit in a single layer with a bit of space around them, or consider using a larger slow cooker.

To avoid mushy vegetables, add the green beans during the last 30-45 minutes of cooking rather than at the beginning, since they cook much faster than potatoes and carrots.

If your sauce seems too thin at the end, remove the lid for the last 30 minutes of cooking to let some liquid evaporate, or mix a tablespoon of cornstarch with cold water and stir it in to thicken things up.

What to Serve With Honey Garlic Chicken?

This honey garlic chicken is pretty much a complete meal on its own since it already has potatoes, carrots, and green beans cooked right in with the chicken. If you want to add something extra, a simple side of white or brown rice is perfect for soaking up all that sweet and savory sauce. You could also serve it with some crusty dinner rolls or garlic bread to help mop up every bit of the glaze. For a lighter option, a crisp cucumber salad or coleslaw adds a nice refreshing crunch that balances out the richness of the chicken.

Storage Instructions

Store: This honey garlic chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything soaks up that sweet and savory sauce. I like to store the chicken and veggies together so they stay moist.

Freeze: You can freeze this meal for up to 3 months, though I find the potatoes and carrots get a bit softer after freezing. If you’re planning to freeze it, consider leaving out the green beans and adding fresh ones when you reheat. Let everything cool completely before transferring to freezer-safe containers.

Reheat: Warm up your leftovers in the microwave for 2-3 minutes, stirring halfway through, or heat gently on the stovetop with a splash of water or chicken broth to keep it from drying out. The oven works great too at 350°F for about 15-20 minutes if you want to crisp up the chicken skin again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 130-150 g
• Fat: 65-80 g
• Carbohydrates: 230-260 g

Ingredients

For the main ingredients:

• 8 bone-in, skin-on chicken thighs
• 16 oz baby red potatoes, halved
• 16 oz baby carrots
• 16 oz green beans, ends trimmed
• 2 tbsp chopped fresh parsley

For the sauce:

• 1/2 cup low-sodium soy sauce
• 1/2 cup honey
• 1/4 cup ketchup
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper

Step 1: Prepare the Sauce Mixture

• 1/2 cup low-sodium soy sauce
• 1/2 cup honey
• 1/4 cup ketchup
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper

In a large bowl, combine the low-sodium soy sauce, honey, ketchup, minced garlic, dried basil, dried oregano, crushed red pepper flakes, and ground black pepper.

Mix thoroughly to create a well-balanced marinade for the chicken and vegetables.

Step 2: Assemble Ingredients in the Slow Cooker

• 8 bone-in, skin-on chicken thighs
• 16 oz baby red potatoes, halved
• 16 oz baby carrots
• sauce mixture from Step 1

Place the chicken thighs, halved baby red potatoes, and baby carrots into a 6-quart slow cooker.

Pour the sauce mixture from Step 1 evenly over the chicken and vegetables to ensure flavor is distributed throughout.

Cover the slow cooker and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour with the cooking juices to keep everything moist and flavorful.

Step 3: Add Green Beans

• 16 oz green beans, ends trimmed

During the last 30 minutes of cooking time, add the trimmed green beans to the slow cooker.

Stir gently to incorporate them into the sauce and continue cooking until the green beans are just tender but still bright green.

I find that adding the green beans at the end keeps them crisp and vibrant—much better than overcooking!

Step 4: Optional: Broil the Chicken for Extra Crispiness

• cooked chicken thighs from Step 2 or 3

If you prefer a crispier skin, preheat your oven to broil.

Carefully remove the cooked chicken thighs from the slow cooker and place them skin-side up on a baking sheet.

Broil for about 3-4 minutes, or until the skin is golden and crisp.

Watch closely to avoid burning.

Broiling adds a nice finishing touch and a bit of extra texture.

Step 5: Serve and Garnish

• 2 tbsp chopped fresh parsley

Serve the chicken thighs immediately alongside the potatoes, carrots, and green beans from the slow cooker.

Garnish with chopped fresh parsley for a fresh and vibrant finish.

Enjoy your slow cooker meal; I love how the flavors come together in this one-pot dish, and the sprinkle of fresh parsley makes it pop!

Amazing Slow Cooker Honey Garlic Chicken

Delicious Amazing Slow Cooker Honey Garlic Chicken recipe with step-by-step instructions.