Crockpot honey garlic chicken and veggies is the ultimate comfort meal.
Packed with flavor, it’s an easy, one-pot recipe that requires minimal prep but delivers maximum taste.
Great for busy weeknights or a cozy weekend dinner, this dish will leave your kitchen smelling amazing!
Why You’ll Love This Recipe
Set It and Forget It: Minimal prep work and no need to babysit the stove. Just toss the ingredients into the crockpot and let it do all the work.
Balanced Meal: Juicy chicken, savory vegetables, and a sweet and tangy honey garlic sauce make this a complete, satisfying meal.
Customizable: Easily adapt the vegetables or adjust the sweetness and spice levels to suit your taste.
Leftover Gold: Tastes even better the next day!
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Ingredients You’ll Need
For the Chicken and Veggies:
- 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
- 1 lb baby carrots
- 1 lb baby potatoes (halved, if large)
- 1 cup green beans (trimmed)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons hoisin sauce (optional, for added depth)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili sauce (optional, for a little heat)
- 1 tablespoon cornstarch + 1 tablespoon water (for thickening, if desired)
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Instructions
- Prep the Ingredients:
- Wash and trim the vegetables as needed. Season the chicken thighs with salt and pepper on both sides.
- Assemble in the Crockpot:
- Lightly grease the inside of your crockpot with olive oil. Place the baby carrots and potatoes at the bottom. Arrange the chicken thighs on top of the vegetables. Add the green beans during the last hour of cooking to keep them crisp.
- Make the Sauce:
- In a small bowl, whisk together honey, soy sauce, hoisin sauce (if using), minced garlic, grated ginger, sesame oil, and sriracha (if using). Pour the sauce evenly over the chicken and vegetables.
- Cook:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, remove the chicken and vegetables from the crockpot and transfer the sauce to a small saucepan. Mix the cornstarch and water to make a slurry, then whisk it into the sauce. Simmer on medium heat for 3-5 minutes until thickened. Pour the thickened sauce back over the chicken and veggies.
- Serve:
- Plate the chicken and veggies, drizzle with sauce, and garnish with sesame seeds or chopped parsley if desired. Serve warm and enjoy!
Crockpot Honey Garlic Chicken and Veggies
This Crockpot Honey Garlic Chicken and Veggies is a flavorful, comforting meal with tender chicken, sweet honey garlic sauce, and perfectly cooked vegetables. The rich, savory sauce adds depth and warmth, making it a delicious, effortless dish!
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
For the Chicken and Veggies:
- 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
- 1 lb baby carrots
- 1 lb baby potatoes (halved, if large)
- 1 cup green beans (trimmed)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons hoisin sauce (optional, for added depth)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili sauce (optional, for a little heat)
- 1 tablespoon cornstarch + 1 tablespoon water (for thickening, if desired)
Instructions
- Wash and trim the vegetables as needed. Season the chicken thighs with salt and pepper on both sides.
- Lightly grease the inside of your crockpot with olive oil. Place the baby carrots and potatoes at the bottom. Arrange the chicken thighs on top of the vegetables. Add the green beans during the last hour of cooking to keep them crisp.
- In a small bowl, whisk together honey, soy sauce, hoisin sauce (if using), minced garlic, grated ginger, sesame oil, and sriracha (if using). Pour the sauce evenly over the chicken and vegetables.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
- If you prefer a thicker sauce, remove the chicken and vegetables from the crockpot and transfer the sauce to a small saucepan. Mix the cornstarch and water to make a slurry, then whisk it into the sauce. Simmer on medium heat for 3-5 minutes until thickened. Pour the thickened sauce back over the chicken and veggies.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low
