You know those days when you’re juggling soccer practice, homework help, and a million other things, and the last thing you want to think about is what’s for dinner? That’s exactly where this Slow Cooker Hinny Garlic Chicken and Veggies recipe comes in.

Last Tuesday, I had one of those marathon days where Bradley had back-to-back activities and Amy needed help with a school project. I threw everything for this recipe into my slow cooker at 9 AM, and by dinnertime, the whole house smelled incredible. John walked in from work and said, “Whatever that is, I want seconds already.” The best part? I didn’t spend a single minute standing over the stove. If you’re looking for another stress-free dinner option, my Tuscan Chicken Recipe is another family winner that practically makes itself.

This recipe has been my go-to for busy weeknights for about three years now. What started as a “let’s just throw some chicken in the crockpot” experiment turned into one of our most-requested family dinners. The honey and garlic create this sweet and savory sauce that coats the tender chicken and vegetables perfectly, and honestly, it tastes like you spent hours in the kitchen when you barely lifted a finger.

Why You’ll Love This Honey Garlic Chicken Recipe

• Truly hands-off cooking – No browning, no sautéing, just dump everything in and walk away
• Ready in your timeframe – Cook on low while you’re at work or high when you need dinner faster
• Complete meal in one pot – Protein and vegetables all cooked together means less cleanup
• Kid-approved flavor – Even Amy, who usually picks at her vegetables, asks for the carrots from this recipe
• Makes amazing leftovers – The flavors get even better the next day for lunch
• Budget-friendly – Uses affordable chicken thighs and simple pantry ingredients

Ingredients for Slow Cooker Honey Garlic Chicken

For the 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 chopped fresh parsley leaves

For the honey garlic sauce:

• 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

How to Make Slow Cooker Honey Garlic Chicken and Veggies

Preparing the Sauce

1. Grab a large bowl and whisk together the soy sauce, honey, ketchup, minced garlic, basil, oregano, red pepper flakes, and black pepper until everything’s well combined. The sauce should look glossy and smell amazing – Bradley always sneaks a taste at this point.
2. Taste the sauce and adjust if needed. Want it sweeter? Add a bit more honey. Like more kick? Toss in extra red pepper flakes.

Assembling in the Crockpot

3. Place the chicken thighs in your 6-quart slow cooker, skin side up if possible. Don’t worry about arranging them perfectly – they’ll cook just fine however they land.
4. Add the halved potatoes and baby carrots around and on top of the chicken. Try to nestle them in so they’re touching the bottom of the slow cooker where they’ll cook more evenly.
5. Pour the honey garlic sauce over everything, making sure to get some on all the chicken pieces. Use a spoon to drizzle it around if needed.

The Slow Cooking Process

6. Cover and cook on low heat for 7-8 hours or on high for 3-4 hours. About once an hour, if you’re home, open the lid and baste the chicken with the sauce using a spoon. (This step isn’t required, but it does help build up that sticky, caramelized coating.)
7. Add the green beans during the last 30 minutes of cooking. Just toss them right on top and put the lid back on. This keeps them from getting mushy – nobody wants overcooked green beans.

Optional Crispy Finish

8. Preheat your oven to broil if you want crispy skin. Trust me, this step takes the dish from really good to restaurant-quality.
9. Transfer just the chicken thighs to a baking sheet, skin side up, and broil for 3-4 minutes until the skin gets crispy and slightly charred. Watch them closely – they can go from perfect to burnt pretty quickly.
10. Serve the chicken with the vegetables from the slow cooker, spooning extra sauce over everything. Garnish with fresh parsley for a pop of color.

Storage and Reheating Tips for Honey Garlic Chicken

Refrigerator storage: Let everything cool completely, then transfer to airtight containers. The chicken and vegetables will keep for 3-4 days in the fridge. I usually separate the chicken from the vegetables to make reheating easier.

Freezer storage: This recipe freezes beautifully for up to 3 months. I don’t recommend freezing the potatoes though – they get a weird grainy texture. Freeze just the chicken and sauce, then make fresh vegetables when you reheat.

Reheating: Warm leftovers in the microwave for 2-3 minutes, or reheat in a covered dish in a 350°F oven for about 15 minutes. Add a splash of water or chicken broth if the sauce has thickened too much.

Make-ahead tip: You can prep everything the night before. Combine all the ingredients in your slow cooker insert, cover it, and refrigerate overnight. In the morning, just pop the insert into the slow cooker base and turn it on. This is what I do on Amy’s early school days.

My Best Tips for Perfect Crockpot Honey Garlic Chicken

Go with bone-in, skin-on thighs. I know boneless is easier, but the bones add so much flavor to the sauce as everything cooks. Plus, that crispy skin step at the end is worth it. If you must use boneless, cut your cooking time to 5-6 hours on low.

Don’t skip the basting if you’re home. Every time I’ve basted the chicken throughout the day, the glaze turns out thicker and sticks better to everything. It only takes a minute.

Size matters with your vegetables. Cut the potatoes so they’re all roughly the same size – this way they cook evenly. I learned this the hard way when half were mushy and half were still firm.

Try different vegetables. I’ve made this with snap peas instead of green beans, and Bradley actually preferred it. Broccoli florets work great too – just add them in the last 30 minutes like the green beans.

Use low sodium soy sauce. Regular soy sauce makes this way too salty. I made that mistake once and we could barely eat it. Learn from my fail.

Double the sauce for meal prep. Sometimes I make 1.5 times the sauce recipe and save the extra in a jar. It’s perfect for quick stir-fries during the week or as a marinade for grilled chicken.

Add a squeeze of lime. This isn’t traditional, but a little fresh lime juice at the end brightens up all the flavors. John thinks I’m weird for this, but give it a try.

Frequently Asked Questions About Slow Cooker Honey Garlic Chicken

Recipes You May Like

• Mongolian Beef – Another sweet and savory recipe with that sticky sauce Bradley loves
• Slow Cooker Beef Stew – Perfect for those cold Nashville winters when you want something hearty
• Honey Sesame Chicken – Similar honey glaze but with a fun sesame twist

Final Thoughts on This Easy Weeknight Dinner

This slow cooker honey garlic chicken with vegetables has honestly changed how I handle busy weeknights. There’s something so satisfying about walking into a house that smells like a home-cooked meal, knowing you barely had to do anything to make it happen.

The combination of sweet honey and savory garlic works with just about any vegetable you have on hand, and the chicken always comes out fall-off-the-bone tender. Last week, I made this for a potluck at Amy’s school and three different parents asked me for the recipe. One mom texted me later saying her picky eater actually ate vegetables for the first time in months.

Give this recipe a try this week and see why it’s been on repeat in my kitchen for years. Your slow cooker is about to become your new best friend.

Save this recipe on Pinterest so you can find it again when you need an easy dinner solution!

Happy cooking, and here’s to many more stress-free dinners with your loved ones.