Slow Cooker Honey Garlic Chicken and Veggies
Total Time
8 hours 15 minutes
Prep Time
10 minutes
Cook Time
8 hours 5 minutes
Rating
4.8 out of 5 stars
(180)
Ingredients
4 servings
- 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
- 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
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Preparation
Step 1
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Step 2
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
Step 3
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Step 4
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Step 5
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Chef's notes
The recipe calls for bone-in, skin-on chicken thighs, which are recommended if you decide to broil the chicken at the very end to help crisp up the skin. However, this is optional and if skipped, boneless, skinless chicken thighs (or breasts) can be used.
