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Slow Cooker Honey Garlic Chicken and Veggies

Slow cooker honey garlic chicken and veggies with tender chicken thighs and crisp-tender broccoli, carrots, and green beans. A one-pot, set-and-forget Crockpot dinner with a glossy honey-garlic sauce that thickens right in the slow cooker.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs and honey-garlic sauce base
  • 4 boneless chicken thighs
  • 1 cup broccoli florets
  • 1 cup baby carrots
  • 1 cup green beans trimmed
  • 0.333 cup honey
  • 0.25 cup soy sauce
  • 5 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 0.5 tsp red pepper flakes
  • 2 tsp cornstarch
  • 2 tbsp water
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 slow cooker

Method
 

Whisk the honey-garlic sauce
  1. In a bowl, whisk honey, soy sauce, garlic, olive oil, rice vinegar, and red pepper flakes until smooth and combined. The mixture should look glossy and evenly speckled with garlic and red pepper flakes.
Slow cook the chicken
  1. Add chicken thighs to the slow cooker and pour half the sauce over top. Make sure each piece is coated, with some sauce pooling in the bottom for better flavor.
  2. Cover and cook on Low for 3.5 hours, keeping the lid closed. The chicken should be tender and easily pull apart at the thickest part.
Add vegetables and finish cooking
  1. Nestle baby carrots and green beans around the chicken, then return to the cooker with the lid on. Cook on Low for 30 minutes until the vegetables start to soften.
  2. Add broccoli florets to the slow cooker, then stir gently to distribute around the chicken. Cook on Low for 15 minutes until tender-crisp and bright green.
Thicken the sauce
  1. Mix the remaining sauce with cornstarch and water until smooth, with no lumps. Pour it into the slow cooker and stir to evenly coat the chicken and vegetables.
  2. Cook on High for 15 minutes until the sauce thickens and looks glossy. If needed, stir once halfway through so the sauce thickens evenly.
Garnish and serve
  1. Sprinkle sesame seeds and green onions over the top right before serving. Serve hot with the saucy vegetables and chicken.

Notes

For best texture, keep the lid closed during the first 3.5 hours and avoid overcooking the vegetables—broccoli should be tender-crisp. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on the stovetop until hot. Freezing is not recommended for the best veggie texture. For a lower-sodium option, use low-sodium soy sauce and taste the sauce before thickening.