Slow Cooker Honey Garlic Chicken and Veggies

I love this Slow Cooker Honey Garlic Chicken and Veggies for its perfect blend of sweet garlic richness and tender, flavorful vegetables—all cooked effortlessly in one pot with minimal effort.

Why You’ll Love This Recipe

I find it delightful because everything cooks together slowly, allowing the honey garlic sauce to infuse into the chicken and veggies. It’s wonderfully hands-off and produces tender, juicy meat and perfectly cooked vegetables. Cleanup is easy too, since it’s all in the slow cooker.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Honey

• Soy sauce (or tamari)

• Minced garlic

• Grated fresh ginger (optional)

• Olive oil

• Chicken broth or water

• Cornstarch (for thickening)

• Baby carrots

• Broccoli florets or green beans

• Salt and freshly ground black pepper

• Optional garnish: sesame seeds, sliced green onions

Directions

1. I start by whisking together honey, soy sauce, garlic, ginger (if I’m using it), a splash of broth, and a dash of pepper.

2. I place the chicken in the slow cooker, pour the honey garlic mixture over it, and drizzle a bit of olive oil on top.

3. I cover and cook on low for 4–6 hours (or high for 2–3 hours) until the chicken is tender.

4. About 30–40 minutes before serving, I add the carrots and broccoli (or green beans) to the pot.

5. I whisk cornstarch with a little water or broth to make a slurry and stir it into the sauce to thicken slightly during the final cook.

6. Once the vegetables are tender-crisp, I taste and adjust seasoning—adding more honey or soy if needed.

7. I serve the chicken and veggies over rice or noodles, garnished with sesame seeds and green onions if I’m using them.

Servings and timing

I typically make enough for 4 people. Prep time is around 10 minutes, cooking takes 4–6 hours on low (or 2–3 hours on high). With everything set and forget, it’s effortlessly ready by dinner time.

Variations

• I sometimes swap chicken thighs for breasts for juiciness, or use a mix.

• I substitute broccoli with snap peas, cauliflower, or bell pepper for color and crunch.

• I add sliced mushrooms or diced onions halfway through cooking for extra flavor.

• I use maple syrup instead of honey for a deeper sweetness.

• For spice, I stir in red pepper flakes or a dash of sriracha before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months (best without thickened sauce). To reheat, I gently warm it on the stovetop with a splash of broth or water. In the microwave, I heat in short bursts, stirring in between to keep everything saucy and flavorful.

FAQs

Can I use frozen chicken?

Yes—I place the chicken in frozen form in the slow cooker but add about an extra hour to the low cooking time to ensure it cooks thoroughly.

Can I skip the cornstarch slurry?

You can skip it if you prefer a thinner sauce—the dish is still delicious with a lighter glaze instead of a thicker coating.

Is this dish gluten-free?

To make it gluten-free, I use tamari or coconut aminos instead of soy sauce and confirm the broth is gluten-free.

Can I make it spicy?

Absolutely—I add sriracha, chili garlic sauce, or red pepper flakes to the sauce before cooking for a spicy kick.

What should I serve with it?

I love serving it over steamed rice, cauliflower rice, or rice noodles. A side of simple scallion pancakes or a green salad completes the meal beautifully.

Conclusion

I can’t get enough of this Slow Cooker Honey Garlic Chicken and Veggies—it’s comforting, flavorful, and effortless. The tender chicken, crisp-tender vegetables, and luscious honey garlic sauce make it a staple in my weeknight rotation. I hope it brings warmth and satisfaction to your table just like it does to mine!