Slow Cooker Honey Garlic Chicken and Veggies is a simple, comforting meal that fills your kitchen with the sweet and garlicky aromas of honey and garlic, and wraps tender chicken and fresh vegetables in a flavorful, sticky sauce. It’s a perfect one-pot dish where all the flavors mingle while cooking low and slow, making dinner both easy and tasty.
I love using my slow cooker for this recipe because it’s almost hands-off and the chicken turns out so juicy, while the veggies soak up the delicious sauce without getting mushy. I usually throw in carrots, potatoes, and green beans, but feel free to add whatever veggies you have on hand. The honey adds just the right touch of sweetness that balances the garlic perfectly — it’s a combo that always wins me over.
My favorite way to serve this is straight from the slow cooker onto a plate with some fluffy rice or soft bread to soak up all that sauce. It’s a family favorite because it’s both healthy and comforting without a lot of fuss. Plus, leftover chicken and veggies taste just as good the next day, making it a great dinner for busy evenings or meal prep.
Key Ingredients & Substitutions
Chicken Thighs: I prefer bone-in, skin-on thighs for extra flavor and juiciness. If you want leaner meat, skinless chicken breasts work too but may dry out a bit, so watch the cooking time.
Honey: Honey brings sweetness and balance to the garlic. If you’re avoiding sugar, try pure maple syrup or agave nectar as a substitute.
Soy Sauce: Use low sodium soy sauce to control saltiness. For a gluten-free option, tamari is a great substitute, delivering similar umami flavor.
Garlic: Fresh garlic adds a sharp, aromatic punch. Garlic powder can work if you’re in a pinch, but fresh is best here.
Vegetables: Carrots and potatoes hold up well in the slow cooker. Asparagus cooks faster, so add it near the end to keep it from becoming mushy. You can swap in green beans or zucchini as alternatives.
How Do You Keep Veggies From Getting Mushy in a Slow Cooker?
The slow cooker cooks at low, even heat but can turn soft veggies mushy if they cook too long. Here’s how to avoid this:
- Put hardy veggies like carrots and potatoes at the bottom since they take longer to soften.
- Add delicate veggies like asparagus or green beans near the last 20-30 minutes of cooking so they stay tender but don’t overcook.
- Cut veggies into similar sizes so they cook evenly. Large chunks of potatoes hold up better than tiny pieces.
- Don’t lift the lid frequently as this wastes heat and extends cook time, which can overcook veggies.
Following these tips, your veggies come out just right—soft but not mushy, with great flavor from the sauce.
Equipment You’ll Need
- Slow cooker – the star of this recipe, it gently cooks chicken and veggies to tender perfection.
- Mixing bowl – you’ll whisk the honey garlic sauce here easily without making a mess.
- Measuring cups and spoons – for accurate ingredient amounts to balance sweet and savory flavors.
- Knife and cutting board – to chop and prep your vegetables and trim chicken if needed.
- Tongs or spatula – helps place the chicken and veggies in the slow cooker without breaking them.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts to reduce fat but keep an eye on cooking time to avoid drying out.
- Add bell peppers or mushrooms for extra color and mild earthiness; add them with carrots and potatoes so they soften well.
- Stir in a pinch of red pepper flakes for a touch of heat if you like a little spice with your sweet garlic sauce.
- Mix fresh ginger into the sauce for a warm, zesty layer that pairs beautifully with honey and garlic.
Slow Cooker Honey Garlic Chicken and Veggies
Ingredients You’ll Need:
For the Chicken and Veggies:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby carrots (or peeled and chopped regular carrots)
- 1 lb baby potatoes, halved or quartered if large
- 1 bunch asparagus, trimmed
For the Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 4 cloves garlic, minced
- 1/4 cup chicken broth or water
- 2 tbsp olive oil
- 1 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Time Needed
Prep will take about 15 minutes, and then you’ll slow cook the dish for 5-6 hours on low or 3-4 hours on high. Add asparagus during the last 20-30 minutes. It’s great for a hands-off meal that you can set and forget.
Step-by-Step Instructions:
1. Mix the Sauce
In a small bowl, whisk together honey, soy sauce, minced garlic, chicken broth (or water), olive oil, and dried thyme until well combined.
2. Season the Chicken
Generously sprinkle salt and freshly ground black pepper on both sides of the chicken thighs.
3. Prepare the Veggies
Place carrots and potatoes in the bottom of your slow cooker. Pour half of the honey garlic sauce over these veggies and toss to coat them evenly.
4. Add Chicken and Remaining Sauce
Arrange the chicken thighs on top of the veggies, skin side up. Pour the rest of the sauce over the chicken, making sure all pieces are nicely coated.
5. Slow Cook
Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is cooked through and vegetables are tender.
6. Add Asparagus
About 20-30 minutes before the cooking time is complete, add the trimmed asparagus on top, cover, and allow it to cook until just tender but still crisp.
7. Serve with Garnish
Optionally sprinkle fresh chopped parsley over the dish before serving. Serve hot, spoon some sauce over the chicken and veggies, alongside rice or crusty bread to soak up the delicious sauce.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. Using frozen chicken can increase the cooking time and may affect how evenly it cooks in the slow cooker.
Can I Prepare This Recipe in Advance?
Absolutely! You can chop the veggies and mix the sauce a day ahead, then store them separately in the fridge. When ready, layer everything in the slow cooker and start cooking for a convenient meal.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through.
What Can I Substitute for Asparagus?
If you don’t have asparagus or prefer another veggie, green beans or zucchini are great alternatives. Like asparagus, add them during the last 20-30 minutes of cooking to avoid overcooking.
