Easy Honey Garlic Chicken in Crockpot – Slow Cooker Dinner

You can throw everything into the pot before work and come home to dinner ready. The sauce gets thick as it simmers over low heat all day long.

The chicken falls off the bone but stays juicy inside. No standing over a stove or stirring constantly saves time too.

About the Ingredients

2 pounds chicken thighs, skinless and boneless

Dark meat stays moist longer than breasts under high heat. Look for fresh thighs rather than frozen ones if possible.

1 cup honey

Pure honey gives real flavor instead of corn syrup blends. Clover or wildflower honey both work fine here.

1/3 cup soy sauce

Use regular soy sauce unless you need gluten-free options. Coconut aminos will also work as a substitute.

3 cloves garlic, minced

Fresh garlic tastes better than jarred paste every time. Mince it small so it melts into the sauce well.

1 pound baby potatoes, halved

Baby potatoes hold their shape better than large ones. You can slice larger potatoes into chunks instead.

2 cups broccoli florets

Add these near the end so they stay bright green. Frozen broccoli works if you thaw it first.

Step-by-Step Instructions

1. Combine wet ingredients

Whisk together the honey, soy sauce, and minced garlic in a bowl until smooth. Pour this mixture over the chicken pieces in the slow cooker.

2. Add potatoes and chicken

Place the halved potatoes around the chicken legs. They will soften as the meat releases its juices into the sauce.

3. Cover and cook low

Set the lid on tight and turn the cooker to low heat. Let it sit undisturbed for about four hours total.

4. Add broccoli later

Toss in the broccoli florets during the last hour of cooking. They need less time than potatoes to become tender.

5. Check doneness cues

Pierce a potato with a fork to ensure it slides through easily. The chicken should reach an internal temperature of 165 degrees F.

6. Serve warm immediately

Ladle the thickened sauce over each portion before eating. Add extra sesame seeds if you want more crunch.

How to Store Honey Garlic Chicken and Veggies in Crockpot

Delicious Variations

• Swap chicken thighs for boneless breast meat if you prefer leaner options.
• Use carrots instead of broccoli for a different vegetable texture.
• Add ginger powder for a spicy kick without changing the main flavors.

Frequently Asked Questions

Try this recipe tonight for a stress-free family dinner that tastes homemade.

Honey Garlic Chicken and Veggies in Crockpot

Honey garlic chicken and veggies in crockpot is a dump-and-go dinner ready in 4 hours. You get tender meat with potatoes and carrots without any sautéing.

15 minPrep time240 minCook time6Servings385 kcalCalories

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🧂 Ingredients

• 2 pounds chicken thighs, skinless and boneless
• 1 cup honey
• 1/3 cup soy sauce
• 3 cloves garlic, minced
• 1 pound baby potatoes, halved
• 2 cups broccoli florets

📋 Instructions

1. 1Combine wet ingredients — Whisk together the honey, soy sauce, and minced garlic in a bowl until smooth. Pour this mixture over the chicken pieces in the slow cooker.
2. 2Add potatoes and chicken — Place the halved potatoes around the chicken legs. They will soften as the meat releases its juices into the sauce.
3. 3Cover and cook low — Set the lid on tight and turn the cooker to low heat. Let it sit undisturbed for about four hours total.
4. 4Add broccoli later — Toss in the broccoli florets during the last hour of cooking. They need less time than potatoes to become tender.
5. 5Check doneness cues — Pierce a potato with a fork to ensure it slides through easily. The chicken should reach an internal temperature of 165 degrees F.
6. 6Serve warm immediately — Ladle the thickened sauce over each portion before eating. Add extra sesame seeds if you want more crunch.

👨🍳 Chef's Note: Adjust sweetness by adding more honey if you like sweeter flavors.

Servings: 6

Cuisine: American

Course: Dinner

Simple Cooker Recipes255 minutes

Nutrition (per serving): 385 kcal · 28g protein · 42g carbs · 9g fat