1. Can I use chicken breasts instead of thighs for this recipe?

Yes, you can substitute boneless, skinless chicken breasts for thighs in this recipe. However, be aware that chicken breasts cook faster than thighs, so check for doneness earlier to avoid them drying out. If you prefer a juicier result, sticking with chicken thighs is recommended, as they hold up better in longer slow cooker sessions.

2. How do I store and reheat leftovers of Slow Cooker Honey Garlic Chicken and Veggies?

To store leftovers, simply place them in an airtight container and refrigerate for up to 3 days. For reheating, you can warm it up gently in the microwave or on the stovetop to maintain the flavor and texture. If you prefer, you can also freeze the leftovers for up to 3 months—just make sure to let it cool completely before freezing and thaw it overnight in the fridge before reheating.

3. Can I freeze Slow Cooker Honey Garlic Chicken and Veggies?

Yes, this recipe freezes well! After it has cooled completely, transfer it into freezer-safe containers. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat it either in the microwave or on the stovetop for the best results

Slow Cooker Honey Garlic Chicken and Veggies – One Pot, Easy & Delicious

Name: Slow Cooker Honey Garlic Chicken and Veggies
Prep time: 15 min
Cook time: PT-489221H23M20S
Total time: PT-489221H23M20S
Cuisine: American
Ingredients: 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 garnish); For the 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

Description

Slow Cooker Honey Garlic Chicken and Veggies is an easy-to-make, flavorful one-pot meal that combines tender chicken thighs, sweet honey garlic sauce, and a variety of vegetables. Perfect for busy weeknights or relaxed weekends, this dish is both comforting and nutritious.

Ingredients

Scale

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 garnish)
For the 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

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Instructions

In a large bowl, whisk together soy sauce, honey, ketchup, minced garlic, basil, oregano, red pepper flakes, and black pepper.
Add the chicken thighs, halved baby red potatoes, and baby carrots to your slow cooker. Pour the honey garlic sauce mixture over the top and toss gently to coat.
Cover and cook on Low for 7-8 hours or High for 3-4 hours. Baste the chicken every hour if possible.
About 30 minutes before the cooking time is up, add the green beans to the slow cooker.
Once done, serve the chicken and vegetables, spoon some sauce over the top, and garnish with fresh parsley.
Optional: For crispy skin, preheat your oven to broil, transfer chicken thighs skin-side up to a baking sheet, and broil for 3-4 minutes until golden and crisp.

Notes

Use skin-on chicken thighs for the best moisture and flavor.
You can adjust the crushed red pepper flakes to control the heat.
If you don’t have baby red potatoes, Yukon Gold potatoes are a great alternative.
Be sure to check the chicken’s doneness if using boneless chicken breasts as they cook faster.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.

Prep Time: 15 minutes
Cook Time: 7-8 hours on Low or 3-4 hours on High
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 18 g
Sodium: 990 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 40 g
Cholesterol: 165 mg