Slow Cooker Honey Garlic Chicken and Veggies is a simple, tasty meal that fills the house with the sweet smell of honey and the warm kick of garlic. Tender chicken pieces cook slowly with crisp vegetables, all coated in a sticky, flavorful sauce that’s just right—not too sweet, not too savory. It’s the kind of dish that feels like a hug on a plate.
I love how easy this meal is to put together. You just toss everything in the slow cooker, set it, and forget it until dinner time. The chicken comes out juicy, and the veggies soak up all those wonderful flavors. I usually add extra garlic because I’m a bit obsessed with it, and it always makes the sauce taste even better. Plus, it’s great for busy days when you want something comforting without a lot of effort.
Serving this dish over rice or mashed potatoes is my favorite way to enjoy it. It helps soak up the sauce and makes the meal feel complete. I’ve found that it also tastes amazing the next day, so it’s perfect for leftovers or packing for lunch. This honey garlic chicken has become a go-to in my house because it’s something everyone enjoys and asks for again and again.
Key Ingredients & Substitutions
Chicken breasts: I use boneless, skinless breasts because they cook evenly and stay juicy in the slow cooker. If you prefer darker meat, thighs work well too and stay tender.
Baby potatoes: These small potatoes cook well in the slow cooker without falling apart. You can swap for fingerlings or cut larger potatoes into chunks.
Baby carrots: I love using baby carrots here because they stay firm but tender. Regular carrots cut into thick pieces also work fine.
Honey: Honey adds a natural sweetness that balances the garlic and soy sauce. If you want a less sweet option, try maple syrup or brown sugar.
Soy sauce: I prefer low sodium soy sauce to keep saltiness in check. Tamari or coconut aminos are good gluten-free alternatives.
Garlic: The fresh minced garlic is key for flavor. Ready-minced garlic from a jar works in a pinch but fresh always tastes best to me.
How Do You Make Sure the Chicken Stays Tender and Veggies Cook Evenly?
Slow cookers can sometimes dry out chicken or make veggies mushy if you don’t layer ingredients right. Here’s my tip for success:
- Layer the veggies first: Put potatoes and carrots in the bottom since they take longer to cook.
- Season the chicken lightly: Salt and pepper help, but don’t overseason because the sauce adds flavor.
- Place chicken on top: This keeps the chicken from overcooking and helps it stay juicy.
- Don’t lift the lid: Resist opening the slow cooker during cooking to keep heat and moisture in.
- Timing matters: Cook on low for tender results or on high for quicker cooking, but don’t overdo it.
Following these steps helps get tender chicken and beautifully cooked vegetables every time.
Equipment You’ll Need
- Slow cooker – this is the star of the show; it cooks everything low and slow for tender chicken and soft veggies.
- Mixing bowl – perfect for whisking together the honey garlic sauce easily without mess.
- Measuring cups and spoons – to get the sauce ingredients just right every time.
- Sharp knife and cutting board – for halving potatoes and prepping garlic and veggies quickly.
- Small saucepan (optional) – great if you want to thicken the sauce after cooking with a cornstarch slurry.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you like juicier, more flavorful meat; they hold up well in slow cooking.
- Add bell peppers or zucchini for extra color and nutrition; they soften nicely alongside the carrots and potatoes.
- Mix in a teaspoon of ginger with the garlic to give the sauce a fresh, zesty kick.
- Stir in some red pepper flakes or a dash of hot sauce if you want a little heat with the sweetness.
How to Make Slow Cooker Honey Garlic Chicken and Veggies
Ingredients You’ll Need:
For The Chicken and Veggies:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 cup baby carrots
For The Honey Garlic Sauce:
- ½ cup honey
- ¼ cup soy sauce (low sodium preferred)
- 4 cloves garlic, minced
- 2 tablespoons ketchup
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
For Thickening (Optional):
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
- Fresh parsley, chopped
Time You’ll Need:
This meal takes about 10 minutes to prepare and assemble. Then, cook on low in the slow cooker for 6 to 7 hours or cook on high for 3 to 4 hours. If you want to thicken the sauce after cooking, add a few extra minutes to simmer it on the stove.
Step-by-Step Instructions:
1. Prep Your Veggies:
Start by rinsing and halving the baby potatoes. Place these along with the baby carrots at the bottom of your slow cooker, forming a cozy bed for the chicken.
2. Season and Add the Chicken:
Lightly sprinkle salt and pepper on your chicken breasts, then place them right on top of the veggies in the slow cooker.
3. Make the Honey Garlic Sauce:
In a mixing bowl, whisk together the honey, soy sauce, minced garlic, ketchup, dried basil, dried oregano, black pepper, and crushed red pepper flakes if you like a bit of spice.
4. Pour and Cook:
Drizzle this delicious sauce evenly over the chicken and veggies. Cover your slow cooker and set it to low for 6-7 hours, or high for 3-4 hours, until the chicken is tender and the veggies are soft but not mushy.
5. (Optional) Thicken the Sauce:
If you like a thicker sauce, carefully remove the chicken and veggies onto serving plates. Pour the cooking liquid into a small saucepan and bring it to a gentle simmer. Stir in the cornstarch mixture and cook for a few more minutes until the sauce thickens to your liking.
6. Serve:
Pour the thickened sauce over the chicken and veggies, then sprinkle with fresh chopped parsley for a burst of color and flavor. Enjoy your comforting, flavorful meal!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is completely thawed before adding it to the slow cooker. Thaw it overnight in the fridge or use the cold water method for quicker thawing to ensure even cooking.
Can I Substitute Different Vegetables?
Absolutely! Bell peppers, zucchini, or green beans make great additions or swaps. Just keep in mind that softer veggies like zucchini cook faster, so add them halfway through if you want them to stay firm.
How Do I Store Leftovers?
Store any leftover chicken and veggies in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove until heated through.
Can I Make This Recipe Gluten-Free?
Yes! Use tamari or coconut aminos in place of soy sauce to make the dish gluten-free without sacrificing flavor.
