Name: Slow Cooker Honey Garlic Chicken
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 1.5–2 lbs boneless skinless chicken breasts or thighs (Thighs are more forgiving.); 1 lb baby potatoes, halved (Or 3 medium potatoes, chopped.); 3 large carrots, cut into 1-inch pieces; 1 medium onion, sliced; 3–4 cloves garlic, minced; 2 cups broccoli florets or green beans (Add in the last 20–30 minutes.); 1/3 cup honey; 1/3 cup low-sodium soy sauce (Or tamari for gluten-free.); 2 tbsp ketchup or tomato paste (Adds depth.); 1 tbsp rice vinegar or apple cider vinegar; 1 tsp sesame oil (Optional.); 1/2 tsp black pepper; 1–2 tbsp cornstarch (Optional, for thickening.); 2 tbsp cold water (Optional, for thickening.)

I’ve been making this slow cooker honey garlic chicken with veggies on repeat for busy weeknights. It’s one-pot comfort: tender chicken, sweet-savory sauce, and veggies that soak up all that flavor while you get on with your day. What makes it a winner is how forgiving the method is — minimal hands-on time but big, homey results.

Why you’ll love this dish

This recipe delivers on convenience and flavor. Toss everything in the slow cooker in the morning and come home to a saucy, dinner-ready meal. It’s budget-friendly (chicken and pantry staples), family-approved (mildly sweet and garlicky), and flexible — swap veggies or proteins to suit what’s on hand. Perfect for weeknights, potlucks, or a low-effort Sunday dinner that still feels special.

“Simple to prep, melts-in-your-mouth chicken, and the sauce is addictive — this one’s a keeper.” — A regular weeknight reviewer

If you like variations and quick swaps, check this version for more ideas: Slow Cooker Honey Garlic Chicken.

How this recipe comes together

Overview: You’ll combine a honey-garlic sauce, arrange chicken and longer-cooking root veggies in the slow cooker, and let low, slow heat do the work. Toward the end, add quick-cooking vegetables (like broccoli) so they stay bright and tender. Finish by thickening the sauce if you want a glossy coating.

High-level steps:

Whisk sauce (honey, soy, garlic, a touch of acid and cornstarch if you like).
Place seasoned chicken and hardy veggies (potatoes, carrots) into slow cooker.
Pour sauce over and cook on low 6–7 hours or high 3–4 hours.
Add quick-cooking veggies in the last 20–30 minutes.
Thicken sauce off the heat or by switching slow cooker to high with a slurry.

What you’ll need

Key ingredients (serves 4):

1½–2 lbs boneless skinless chicken breasts or thighs (thighs are more forgiving)
1 lb baby potatoes, halved (or 3 medium potatoes, chopped)
3 large carrots, cut into 1-inch pieces
1 medium onion, sliced
3–4 cloves garlic, minced
1/3 cup honey
1/3 cup low-sodium soy sauce (or tamari for gluten-free)
2 tbsp ketchup or tomato paste (adds depth)
1 tbsp rice vinegar or apple cider vinegar
1 tsp sesame oil (optional)
1/2 tsp black pepper
1–2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
2 cups broccoli florets or green beans (add last 20–30 minutes)

Substitutions and notes:

Swap honey for maple syrup for a different note.
Use chicken thighs for juicier results; breasts cook slightly faster so check for doneness.
For a lower-sodium dish, reduce soy sauce and add a splash of water.

Step-by-step instructions

Prep sauce: In a small bowl, whisk honey, soy sauce, ketchup, vinegar, sesame oil (if using), minced garlic, and pepper.
Season chicken: Lightly salt and pepper the chicken pieces. Optionally, brown them in a skillet 1–2 minutes per side for deeper flavor, then transfer to slow cooker.
Layer veggies: Put potatoes, carrots, and sliced onion in the slow cooker base. Place chicken on top.
Pour sauce: Evenly pour the honey-garlic mixture over the chicken and veggies.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Chicken should reach an internal temperature of 165°F (74°C).
Add quick veggies: About 20–30 minutes before serving, stir in broccoli or green beans. Recover and continue cooking until tender-crisp.
Thicken sauce (optional): Remove chicken and veggies to a serving dish. Mix cornstarch and cold water to make a slurry, stir into slow cooker liquid, and cook on HIGH for 10–15 minutes or until sauce thickens. Pour over chicken.
Serve hot.

Tip: If you want a glossy finish, briefly broil the plated chicken (1–2 minutes) after brushing with extra sauce.

Best ways to enjoy it

Think family-friendly comfort with a bright finish. Serve the pulled chicken and veggies over:

Steamed rice or cauliflower rice
Mashed potatoes for extra comfort
Buttered noodles or egg noodles
A bed of quinoa for more protein and fiber

Garnish with sliced green onions, toasted sesame seeds, or a squeeze of lime for brightness. For a fresher contrast, serve a crunchy cucumber salad or quick slaw on the side. More plating ideas and pairing tips are here: Crockpot honey garlic chicken ideas.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Gently reheat on the stove over low-medium heat, or microwave in 1-minute bursts until hot. If sauce has thickened in the fridge, add a splash of water or chicken broth to loosen it while reheating.
Freeze: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. Note: potatoes can get a bit mealy after freezing; consider freezing just the chicken and sauce if texture matters.

Food safety: Always confirm chicken reaches 165°F (74°C) before serving. Reheat leftovers to at least 165°F.

Helpful cooking tips

Cut vegetables uniformly so everything cooks at the same rate.
Use thighs if you’re worried about drying out; they’re more forgiving in the slow cooker.
Don’t overfill the slow cooker — leave some headspace for even heat circulation.
If you like a thicker sauce without cornstarch, remove the lid for the last 30–60 minutes on HIGH to reduce the liquid (watch closely).
Add delicate vegetables late to keep their color and texture.
If you’re short on time, cook on HIGH but check early — chicken breasts can overcook and dry out.

Creative twists

Spicy: Add 1–2 tsp sriracha or chili garlic sauce to the sauce.
Ginger-garlic: Grate 1 tbsp fresh ginger into the sauce for more depth.
Citrus-honey: Stir in 1 tbsp orange juice and zest for a brighter finish.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Vegetarian: Replace chicken with firm tofu or seitan; reduce cook time for tofu to preserve texture.
Sheet-pan finish: For caramelized edges, transfer cooked chicken and veggies to a rimmed baking sheet and broil 2–3 minutes.

Your questions answered

Q: Can I use frozen chicken in the slow cooker?
A: It’s safer to thaw chicken first. Cooking from frozen can keep the meat in the temperature danger zone longer, which can increase bacterial risk. If you must, increase cook time and use an instant-read thermometer to ensure 165°F (74°C).

Q: How do I get the sauce thick and glossy?
A: Make a cornstarch slurry (1–2 tbsp cornstarch + equal water) and stir into the hot slow cooker liquid. Switch to HIGH and cook 10–15 minutes until thickened. Alternatively, reduce the sauce on the stove after removing solids.

Q: Can I double the recipe?
A: Yes, but use a larger slow cooker and don’t overfill it. Leave about 1–2 inches of headspace; cooking may take slightly longer.

Q: What veggies work best?
A: Root vegetables (potatoes, carrots, parsnips) and onions hold up well. Add broccoli, green beans, or snap peas near the end to keep them vibrant.

Q: Is this freezer-friendly?
A: Yes — cooked chicken and sauce freeze well up to 3 months. Potatoes can become grainy after freezing; freeze them separately if texture is a concern.

Conclusion

If you want more recipe inspiration or alternate takes on slow cooker honey garlic chicken, see this original version on Damn Delicious and a slightly different approach on TipBuzz. For another home-cook-friendly recipe to compare techniques, check Slow Cooker Honey Garlic Chicken and Veggies – Damn Delicious and Slow Cooker Honey Garlic Chicken Recipe – TipBuzz.