This Crock Pot Honey Garlic Chicken and Veggies Recipe is one of those dinners that feels like a little win at the end of a long day. You know the kind — when you want something hearty, homemade, and comforting, but you don’t have the energy for a sink full of dishes or a complicated prep session.

This slow cooker meal has saved my evenings more times than I can count, especially on those busy weekdays when the slow cooker basically becomes my kitchen assistant.

What makes this slow cooker honey garlic and veggies recipe special is how it turns simple, everyday ingredients into something that tastes like you put in way more effort than you actually did.

The chicken becomes fall-apart tender, the vegetables soak up all that sweet and savory honey garlic sauce, and the whole house smells incredible while it cooks.

You get protein, veggies, and a rich sauce all in one pot. You can spoon this over a bowl of fluffy rice to catch every drop of sauce.

You can also serve it with warm bread to swipe through that glossy honey garlic goodness.

Why This Homemade Slow Cooker Honey Garlic Chicken and Veggies Wins

Honey garlic chicken is a popular comfort-style dish often seen in home kitchens rather than tied to one specific chef or restaurant.

It’s one of those classic flavor combinations — garlic, soy, and honey — that shows up in many cuisines because it just works.

Slow cooker versions especially took off as busy households looked for ways to get a full dinner on the table with minimal effort.

Making it at home gives you total control. You can adjust the saltiness, the sweetness, and the spice level.

You know exactly what’s going into the sauce, and you can load it up with fresh vegetables instead of relying on a takeout container that’s mostly sauce and a few scattered veggies.

Ingredients (With Helpful Notes)

Chicken

• 3 large boneless, skinless chicken breasts
  Look for evenly sized pieces so they cook at the same rate. If they’re very thick, you can lightly pound them for more even cooking.
• 1 teaspoon garlic salt
  This adds both garlic flavor and seasoning in one step. If you only have regular salt, add a pinch of garlic powder too.
• 1 teaspoon Italian seasoning
  A blend of dried herbs that adds background flavor. Any brand works, or you can mix dried oregano, basil, and thyme.

Vegetables

• 1 lb red baby potatoes
  Their thin skins hold up well in the slow cooker. Cut larger ones in half so everything cooks evenly.
• 3–4 medium carrots, peeled and cut into chunks
  Thick chunks are best so they don’t get too soft after hours of cooking.
• 2 cups fresh green beans, ends trimmed
  Fresh beans keep their texture better than frozen in this recipe.
• 1 large onion, minced
  Yellow or white onions both work. Minced pieces melt into the sauce and add sweetness.
• Salt, to taste
  Just a light sprinkle — the sauce will add more flavor later.
• Black pepper, to taste
• 1 tablespoon olive oil
  Helps coat the vegetables and adds richness.
• Fresh parsley (optional garnish)
  A sprinkle at the end adds color and a fresh finish.

Honey Garlic Sauce

• 4 cloves garlic, minced
  Fresh garlic gives the best flavor here.
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
  Adjust up or down depending on how much heat you like.
• ½ cup low-sodium soy sauce
  Low-sodium keeps the dish from getting too salty as it reduces.
• ½ cup honey
  The sweetness balances the savory soy and garlic.
• ¼ cup ketchup
  Adds body, sweetness, and a little tang to round out the sauce.

To Thicken Sauce

• 1 tablespoon cornstarch
• 2 tablespoons water
  Mixed together, this creates a slurry that thickens the sauce at the end.

Required Kitchen Appliances and Tools

• Slow Cooker (Crock Pot)
  The star of the show. A standard 6-quart size works perfectly for fitting chicken and vegetables in a single layer.
• Cutting Board & Sharp Knife
  For trimming beans, chopping carrots, and mincing onion and garlic.
• Mixing Bowl
  Used to whisk together the honey garlic sauce ingredients.
• Measuring Cups and Spoons
  Important for keeping the sauce balanced.
• Saucepan
  Needed at the end to thicken the cooking liquid into a glossy sauce.
• Tongs or Slotted Spoon
  Helpful for transferring chicken and veggies out of the slow cooker.

How To Make CrockPot Honey Garlic Chicken and Veggies

Step 1 — Season the Chicken
Place the chicken breasts on a plate and season both sides evenly with garlic salt and Italian seasoning. This early seasoning builds flavor from the inside out. Set aside while preparing the vegetables.

Step 2 — Prepare the Vegetables
Trim the ends of the green beans. Peel and cut the carrots into thick chunks. Halve any large baby potatoes while keeping smaller ones whole. Mince the onion finely so it blends into the sauce as it cooks.

Step 3 — Load the Slow Cooker
Add the green beans, carrots, potatoes, and minced onion into the slow cooker. Season lightly with salt and black pepper. Drizzle olive oil over the vegetables, then toss everything together right in the pot so they’re evenly coated.

Step 4 — Add the Chicken
Lay the seasoned chicken breasts on top of the vegetable mixture in a single layer. Keeping the chicken on top helps it cook gently while the vegetables soften underneath.

Step 5 — Make the Honey Garlic Sauce
In a bowl, combine minced garlic, dried oregano, dried basil, red pepper flakes, soy sauce, honey, and ketchup. Stir thoroughly until smooth and well blended.

Step 6 — Sauce the Dish
Pour the honey garlic sauce evenly over the chicken and vegetables. Make sure the chicken is well coated, as this is where most of the flavor comes from.

Step 7 — Slow Cook
Cover with the lid and cook on LOW for 8 hours, until the chicken is tender and the vegetables are soft. Avoid lifting the lid too often, as that releases heat and extends cooking time.

Step 8 — Remove Food from Sauce
Carefully transfer the cooked chicken and vegetables to a serving platter, leaving the liquid behind. The chicken should be very tender at this point.

Step 9 — Thicken the Sauce
Pour the cooking liquid into a saucepan and place over medium heat. Mix cornstarch and water until smooth, then stir it into the sauce. Cook for about 5 minutes, stirring, until the sauce thickens.

Step 10 — Finish and Serve
Pour the thickened sauce over the chicken and vegetables. Garnish with fresh parsley if desired and serve warm.

Perfection Tips

• Cut vegetables in larger chunks to prevent overcooking.
• Use low-sodium soy sauce to keep flavors balanced.
• Don’t skip thickening the sauce if you like a rich, glossy finish.
• Keep the lid on during cooking to maintain consistent heat.

Other Cooking Methods

Oven Method: Place everything in a covered Dutch oven or baking dish and cook at a low temperature until the chicken is tender and the vegetables are soft, then transfer the liquid to a saucepan to thicken.

Instant Pot Method: Add all ingredients to the pot and pressure cook until the chicken is fully cooked and tender, then remove the food and use sauté mode to reduce and thicken the sauce.

Stovetop Finish: After cooking, simmer the strained sauce in a saucepan over medium heat, stirring in the cornstarch slurry until thickened, then pour back over the chicken and vegetables before serving.

What to Serve With This Slow Cooker Honey Garlic Chicken and Veggies

Fluffy rice is the natural partner here, catching every bit of that glossy honey garlic sauce.

White rice keeps things classic, while brown rice adds a nutty depth and extra heartiness. Either way, it turns the sauce into part of the side, not just the topping.

Soft, buttery mashed potatoes make this meal feel extra cozy and comforting. The creamy texture balances the savory-sweet sauce beautifully.

Egg noodles are another great option when you want something quick that still feels satisfying.

For contrast, add something fresh and crisp to the plate. A simple green salad with a light vinaigrette or some steamed broccoli keeps the meal from feeling too heavy.

A sprinkle of parsley over everything at the end makes the dish look bright and dinner-table ready.

How to Store Leftovers and Reheat

Store leftovers in an airtight container in the refrigerator at 40°F (4°C) or below for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months, keeping the sauce with the chicken to prevent drying.

Reheat gently to an internal temperature of 165°F (74°C). Warm on the stovetop over medium-low heat with a splash of water, or microwave in 60-second intervals, stirring between, until heated through and the sauce is smooth.

FAQs

Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs are an excellent substitute. They stay juicy during long cooking times, add richer flavor, and are more forgiving if slightly overcooked.

Will frozen vegetables work?
Frozen vegetables can be used if needed, though texture will be softer. Add them straight from frozen and avoid overcooking to prevent them from becoming overly mushy.

Is this recipe spicy?
The dish has very mild heat from red pepper flakes. You can reduce, omit, or increase the amount easily depending on your personal spice tolerance.

Can I prep this ahead?
Yes, you can assemble everything in the slow cooker insert the night before. Refrigerate covered, then place it into the cooker base and start cooking the next day.

Why thicken the sauce separately?
Thickening separately allows better control over consistency and prevents vegetables from overcooking. It also creates a smoother, glossier sauce that coats the chicken more evenly.

Can I double the recipe?
You can double the ingredients as long as your slow cooker is large enough. Avoid overfilling past two-thirds capacity to ensure even cooking and proper heat circulation.