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Slow Cooker Honey Garlic Chicken and Veggies

Slow Cooker Honey Garlic Chicken and Veggies brings tender bone-in chicken thighs and crisp-tender broccoli, carrots, mushrooms, and zucchini to a glossy honey-garlic glaze. Finish with a cornstarch slurry for a thickened sauce that clings to every piece.
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Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs Keep skin-side up in the slow cooker for better browning texture.
vegetables
  • 2 cup broccoli florets Add during the last 45 minutes so they stay bright and tender.
  • 2 large carrots, sliced into rounds
  • 2 cup cremini mushrooms, halved
  • 1 zucchini, sliced Add in the last 45 minutes to avoid getting mushy.
honey garlic glaze
  • 0.33 cup honey Provides sweetness and gloss once thickened.
  • 0.25 cup soy sauce
  • 4 garlic, minced
  • 1 tbsp apple cider vinegar Adds tang to balance the honey.
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
thickening
  • 2 tbsp cornstarch
  • 2 tbsp cold water Whisk into a slurry before returning to the slow cooker.
serving
  • 0.25 cup sesame seeds Optional garnish.
  • 1 cup cooked rice For serving underneath the chicken and vegetables.

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place chicken thighs skin-side up in the slow cooker. Arrange them so most pieces have space around the edges for veggies.
  2. Add carrots and mushrooms around the chicken. Spread them evenly so they steam and soften in the glaze.
  3. Whisk honey, soy sauce, garlic, apple cider vinegar, ginger, red pepper flakes, and black pepper together. Pour the mixture over the chicken and vegetables to coat as much as possible.
Cook
  1. Cook on low for 4–5 hours or high for 2–3 hours. Look for bubbling sauce at the edges and fully cooked chicken when ready.
  2. Add broccoli and zucchini during the last 45 minutes of cooking and stir into the sauce. You should see broccoli brighten and zucchini turn slightly glossy.
Thicken the sauce and serve
  1. Whisk cornstarch and cold water together, then stir into the sauce. The mixture should look smooth with no dry cornstarch streaks.
  2. Cook on high for 15 minutes until thickened. The glaze should cling to a spoon and look glossy rather than watery.
  3. Serve over rice and garnish with sesame seeds. Spoon sauce and vegetables over the chicken so every serving gets a coating.

Notes

For the best texture, keep the broccoli and zucchini for the final 45 minutes so they stay vivid and not waterlogged. Refrigerate leftovers in a covered container up to 4 days; reheat gently until hot throughout, adding a splash of water if the sauce thickens too much. Freezing is yes for the chicken and sauce (hold off on serving rice fresh), but vegetables may soften further after thawing. For a lower-sodium option, use low-sodium soy sauce—keep the honey and vinegar amounts the same to preserve the flavor balance.