I learned this slow cooker honey garlic chicken years ago on a busy weeknight when I needed dinner with almost no hands-on time. Tender chicken, honeyed soy sauce, and root vegetables cook low and slow until everything tastes like it was simmered all afternoon — but you only spent five minutes prepping. It’s the kind of recipe that’s perfect when you want comfort food without babysitting the stove, and it adapts easily if you’re feeding kids, guests, or meal-prepping for the week. For another slow-cooker honey garlic take, you can compare notes with this slow cooker honey garlic chicken variation.

Why you’ll love this dish

This recipe earns a spot in the rotation because it’s simple, forgiving, and uses one pot. The sauce is a sweet-and-salty hug; the veggies soak up flavor while the chicken stays juicy. It’s excellent for weeknight dinners, potlucks, or when you want to bring something hearty and low-effort to a family meal.

“Five-minute prep, whole-family approved — this honey garlic chicken disappears fast.”

Benefits at a glance:

Hands-off cooking: drop everything in the slow cooker and walk away.
Budget-friendly: boneless chicken breasts and pantry staples.
Balanced meal: protein plus potatoes and carrots in the same pot.
Kid-friendly flavors: mild garlic and honey, not too spicy.

Step-by-step overview

Layer the raw chicken and root vegetables in a 6–7 quart slow cooker.
Whisk a simple honey-soy-garlic sauce and pour it over the contents.
Cook low and slow (or faster on high), then add green beans near the end so they stay bright and crisp-tender.
This is a forgiving method — there’s no need to brown the chicken first unless you want extra color. If you like a thicker sauce at the end, you can finish with a quick cornstarch slurry on the stovetop. For other comforting slow-cooker combos that pair well with this meal, try a slow cooker chicken and rice for a heartier side.

What you’ll need

4 boneless, skinless chicken breasts
1 lb red potatoes, halved (small to medium)
1 lb baby carrots
1 lb green beans, trimmed
1/2 cup reduced-sodium soy sauce
1/3 cup honey
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper

Notes and substitutions:

Chicken thighs can be used instead of breasts for richer flavor; increase cook time slightly if using bone-in.
Use low-sodium soy sauce if you’re watching salt, and taste before seasoning more.
Swap sweet potatoes for red potatoes for a sweeter profile; cut into even pieces for uniform cooking.
Fresh herbs can replace dried (use about 1 tbsp fresh basil for 1 tsp dried).

Step-by-step instructions

Place the chicken breasts in the bottom of a 6–7 quart slow cooker.
Add the halved red potatoes and baby carrots around and on top of the chicken.
In a medium bowl, whisk together the soy sauce, honey, minced garlic, dried basil, dried oregano, and black pepper until smooth.
Pour the sauce evenly over the chicken and vegetables.
Cover and cook: low for 7–8 hours or high for 3–4 hours.
About 30 minutes before the end of cooking, tuck the trimmed green beans into the cooker so they steam but remain bright and slightly crisp.
When done, check that chicken reaches 165°F (74°C) with a meat thermometer. Serve immediately.

A quick technique note: if you’d like a glossy, thicker sauce, remove the chicken and veggies, pour the liquid into a saucepan, and simmer with a teaspoon of cornstarch mixed with cold water until thickened. For another flavor-forward slow-cooker idea, see this lemon garlic butter chicken thighs recipe for inspiration on finishing sauces.

Best ways to enjoy it

Plate the chicken with a spoonful of sauce over the potatoes and carrots.
Serve with steamed rice or buttered egg noodles to soak up extra sauce.
For a lighter meal, pair with a crisp green salad and a vinaigrette to cut the sweetness.
Garnish with chopped green onions or sesame seeds for texture and color.

Pairing ideas:

A chilled sauvignon blanc or a light lager balances the honeyed sauce.
Add a side of crusty bread if you want to mop up the sauce.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
To reheat: microwave individual portions until hot, or rewarm gently on the stovetop with a splash of water to loosen the sauce. Heat to 165°F (74°C).
To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety reminder: always check internal temperature for reheated chicken and never refreeze food that was thawed at room temperature.

Helpful cooking tips

Cut potatoes uniformly so everything finishes cooking at the same time.
If your slow cooker runs hot, reduce the high setting time slightly to avoid dry chicken.
For deeper flavor, marinate the chicken in the sauce for 30 minutes before adding to the cooker.
If your family prefers more sauce, double the sauce ingredients but taste before adding extra salt.
To keep the green beans bright, add them during the last 20–30 minutes only. For a softer texture, add them earlier.
For a citrusy or Asian-inspired twist to serve alongside, you might like the Panda Express orange chicken copycat approach to glazes and finishing.

Creative twists

Sticky sesame: add 1 tbsp sesame oil and finish with toasted sesame seeds.
Spicy-sweet: stir in 1–2 tsp sriracha or chili garlic sauce with the honey for heat.
Herb-forward: use fresh basil and thyme instead of dried for a brighter finish.
Veg swap: replace green beans with broccoli florets (add in last 10–15 minutes) or use butternut squash cubes for a fall version.
Gluten-free: use tamari or coconut aminos instead of soy sauce.

FAQ

Q: Can I use frozen chicken breasts?
A: Yes, but it will increase cook time and can affect texture. For best results, thaw chicken in the fridge before cooking so the pot reaches safe temperatures evenly.

Q: How can I make the sauce thicker right in the slow cooker?
A: Mix 1–2 tsp cornstarch with an equal amount of cold water and stir into the slow cooker about 15–20 minutes before the end of cooking. Switch to high if using low. Alternatively, remove liquid and reduce it on the stove.

Q: Is this recipe suitable for meal prep?
A: Absolutely. Portion into containers with rice or noodles. Keep sauce separate if you prefer to reheat components individually. It keeps well for 3–4 days in the fridge.

Q: What if my family prefers more veggies?
A: Double the green beans or add bell peppers and mushrooms in the last hour of cooking. Root vegetables (like turnips or parsnips) can go in at the beginning.

Q: Can I brown the chicken first?
A: Yes — searing adds color and more savory flavor. It’s optional and adds 5–8 minutes of hands-on time.

Conclusion

This slow cooker honey garlic chicken and vegetables is an easy, reliable weeknight dinner that delivers big flavor with minimal effort. If you’d like another tested version to compare techniques and timing, check this detailed take on Slow Cooker Honey Garlic Chicken and Veggies – Damn Delicious. For a slightly different honey-garlic approach and tips, read this guide to Slow Cooker Honey Garlic Chicken Recipe – TipBuzz.

Slow Cooker Honey Garlic Chicken

A hands-off recipe that combines tender chicken, honey, soy sauce, and root vegetables, all cooked in a slow cooker for a comforting meal with minimal effort.

Prep Time 5

Cook Time 8

Total Time 8 5

Serving Size servings

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts
1 lb red potatoes, halved small to medium
1 lb baby carrots
1 lb green beans, trimmed

Sauce Ingredients

1/2 cup reduced-sodium soy sauce Use low-sodium if watching salt
1/3 cup honey
2 cloves garlic, minced or 1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper

Instructions

Preparation

Place the chicken breasts in the bottom of a 6–7 quart slow cooker.
Add the halved red potatoes and baby carrots around and on top of the chicken.
In a medium bowl, whisk together the soy sauce, honey, minced garlic, dried basil, dried oregano, and black pepper until smooth.
Pour the sauce evenly over the chicken and vegetables.

Cooking

Cover and cook on low for 7–8 hours or on high for 3–4 hours.
About 30 minutes before the end of cooking, add the trimmed green beans into the cooker.
Check that chicken reaches 165°F (74°C) with a meat thermometer when done.

Notes

Chicken thighs can be used for richer flavor; increase cook time slightly if using bone-in. For a thicker sauce, you can finish with a cornstarch slurry on the stovetop.