Slow Cooker Honey Garlic Chicken and Veggies

Tender chicken thighs, baby potatoes, and carrots slowly cooked in a rich, sweet-and-savory honey garlic sauce — this dish is one of my go-to comfort meals. Everything comes together in one pot with minimal prep, making it perfect for busy weeknights or cozy weekends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

3 large carrots, peeled and sliced

1/2 cup low-sodium soy sauce

1/2 cup honey

1/4 cup ketchup

4 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon black pepper

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons water (if using cornstarch)

Chopped fresh parsley, for garnish (optional)

Directions

I start by arranging the chicken thighs at the bottom of a 6-quart slow cooker.

Then I scatter the baby potatoes and sliced carrots around and over the chicken.

In a small bowl, I whisk together the soy sauce, honey, ketchup, garlic, basil, and black pepper until the sauce is smooth.

I pour the sauce evenly over the chicken and vegetables.

I cover the slow cooker and let it cook on low for 6–7 hours or on high for 3–4 hours, until everything is perfectly tender and flavorful.

If I want a thicker sauce, I mix cornstarch and water and stir it in during the last 15–20 minutes of cooking.

I serve it warm and sprinkle fresh parsley on top for a fresh finish.

Servings and timing

This recipe makes 4 generous servings.

Prep Time: 10 minutes

Cooking Time: 6 hours (on low) or 3–4 hours (on high)

Total Time: 6 hours 10 minutes

Calories: 365 kcal per serving

Variations

I sometimes swap chicken thighs for chicken breasts if I want a leaner option.

For extra heat, I add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.

Sweet potatoes or parsnips work great in place of regular potatoes for a more earthy flavor.

For a soy-free version, I use coconut aminos instead of soy sauce.

If I want to keep it lower in sugar, I reduce the honey by a couple of tablespoons.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This dish also freezes well for up to 3 months.
To reheat, I warm it gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce needs loosening.

FAQs

Can I use frozen chicken thighs?

Yes, but I always make sure to thaw them completely before adding to the slow cooker for even cooking and food safety.

Can I make this recipe ahead of time?

Absolutely. I often prep everything the night before, store it in the fridge, and just start the slow cooker in the morning.

How do I thicken the sauce without cornstarch?

I’ve had good results using arrowroot powder or letting the sauce simmer uncovered in a pan after cooking to reduce it naturally.

Can I double the recipe?

Yes, as long as it fits in your slow cooker. I just make sure not to overcrowd so everything cooks evenly.

What should I serve with this?

It’s a full meal on its own, but sometimes I like to add a green salad or a side of steamed broccoli for more veggies.

Conclusion

This Slow Cooker Honey Garlic Chicken and Veggies recipe is a weeknight lifesaver for me. It’s hearty, flavorful, and incredibly easy to prepare — all while leaving me with minimal cleanup. It’s one of those dishes that feels like a treat but comes together with hardly any effort. Perfect for when I need something warm, simple, and satisfying.