Slow Cooker Honey Garlic Chicken
Why Make This Recipe
Slow Cooker Honey Garlic Chicken is a perfect dish for busy days. With its sweet and savory flavors, it will satisfy everyone at the table. Using a slow cooker means you can set it and forget it, allowing you to spend your time on other tasks. Plus, the variety of vegetables mixed in makes it a balanced meal that brings nutrition and taste together in one pot.
How to Make Slow Cooker Honey Garlic Chicken
Ingredients:
- 1/3 cup honey
- 1 tbsp garlic, minced
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 1 tsp dried oregano
- 2 pounds chicken thighs, bone-in, skin-on
- 1 pound baby red potatoes
- 1 pound carrots, peeled
- 1 cup onions, chopped
- 1 pound green beans, trimmed
- Fresh parsley, chopped, for serving (optional)
- Salt and pepper to taste
- 2 tsp cornstarch (optional)
- 3 tsp water (optional)
Directions:
- In a small bowl, whisk together honey, garlic, soy sauce, oregano, and ketchup.
- Add chicken thighs, potatoes, carrots, and onions to a 4-6 quart slow cooker.
- Pour the honey garlic sauce mixture evenly on top of the chicken and vegetables.
- Cover the slow cooker and seal the lid. Cook on LOW for 6-8 hours or on HIGH for 3 to 3 ½ hours.
- About 20 minutes before serving, add green beans to the slow cooker. If desired, mix cornstarch with water to create a slurry and add it to the sauce.
- Re-seal the lid and cook for another 15-20 minutes until the green beans are tender and the sauce begins to thicken.
- Remove the chicken and vegetables using a slotted spoon to serve. For a crispy finish, broil the chicken thighs for 2-3 minutes to brown the skin.
- Drizzle sauce over the chicken and vegetables. Garnish with chopped parsley if you like.
How to Serve Slow Cooker Honey Garlic Chicken
Serve this dish hot right from the slow cooker. It pairs well with rice or noodles, and you can place the chicken and vegetables on a platter or individual plates. Drizzling extra sauce over the top enhances the flavor. A side salad or bread can also complement the meal nicely.
How to Store Slow Cooker Honey Garlic Chicken
To store leftovers, place the chicken and vegetables in an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it longer, freeze the dish in a freezer-safe container for up to 4-6 months. Reheat in a microwave or on the stove until heated through.
Tips to Make Slow Cooker Honey Garlic Chicken
- For a spicier kick, add red pepper flakes or a splash of hot sauce.
- Customize the vegetables based on what you have on hand. Bell peppers or broccoli work well too.
- Make sure to sear the chicken thighs first if you want extra flavor and a nice color.
- If you prefer a thicker sauce, let it cook a bit longer with the cornstarch slurry.
Variation
You can easily switch this dish to use chicken breast instead of thighs for a leaner option. Also, try using different types of cooking sauces or adding fruit, like pineapple, for a unique twist.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken thighs, but the cooking time may be slightly longer. Ensure they are cooked to an internal temperature of 165°F before serving.
What if I don’t have a slow cooker?
You can make this dish in a Dutch oven on the stovetop. Cook it on low heat and keep it covered until the chicken is tender.
Can I add more vegetables?
Absolutely! Feel free to add any vegetables you enjoy. Just keep in mind that cooking times may vary based on the type of vegetable.
Honey Garlic Chicken
Ingredients
For the Sauce
- 1/3 cup honey
- 1 tbsp garlic, minced
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 1 tsp dried oregano
Main Ingredients
- 2 pounds chicken thighs, bone-in, skin-on
- 1 pound baby red potatoes
- 1 pound carrots, peeled
- 1 cup onions, chopped
- 1 pound green beans, trimmed
- Salt and pepper to taste Salt and pepper to taste
Optional Ingredients
- 2 tsp cornstarch for thickening the sauce
- 3 tsp water for cornstarch slurry
- Fresh parsley, chopped for serving Fresh parsley, chopped, for serving (optional) optional garnish
Instructions
Preparation
- In a small bowl, whisk together honey, garlic, soy sauce, oregano, and ketchup.
- Add chicken thighs, potatoes, carrots, and onions to a 4-6 quart slow cooker.
- Pour the honey garlic sauce mixture evenly on top of the chicken and vegetables.
Cooking
- Cover the slow cooker and seal the lid. Cook on LOW for 6-8 hours or on HIGH for 3 to 3 ½ hours.
- About 20 minutes before serving, add green beans to the slow cooker.
- If desired, mix cornstarch with water to create a slurry and add it to the sauce.
- Re-seal the lid and cook for another 15-20 minutes until the green beans are tender and the sauce begins to thicken.
- Remove the chicken and vegetables using a slotted spoon to serve.
- For a crispy finish, broil the chicken thighs for 2-3 minutes to brown the skin.
- Drizzle sauce over the chicken and vegetables. Garnish with chopped parsley if desired.
