Slow Cooker Honey Garlic Chicken and Veggies

Slow cooker honey garlic chicken and veggies with tender, bone-in thighs and a glossy honey-soy glaze. Cook low for 4–5 hours, then thicken the sauce and add broccoli and zucchini for bright color and perfect bite.

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Prep Time 15

Cook Time 5

Total Time 5 20

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Chicken and vegetables

4 bone-in skin-on chicken thighs Use chicken thighs so the meat stays juicy during the long cook.
2 cup broccoli florets Added at the end to keep a vibrant green and firm-tender bite.
2 large carrots Slice into rounds for even cooking.
2 cup cremini mushrooms Halve for better sauce coverage.
1 zucchini Slice and add during the last 45 minutes to avoid mushiness.

Honey garlic glaze

1 cup honey Provides the glossy, sweet base for the glaze.
0.25 cup soy sauce Adds savory depth and salt to balance the honey.
4 garlic cloves Minced for even flavor throughout the sauce.
1 tbsp apple cider vinegar Brightens the sauce and balances sweetness.
0.5 tsp ground ginger Warm, aromatic flavor in the glaze.
0.25 tsp red pepper flakes Optional heat; keep if you like a gentle kick.
0.25 tsp black pepper Freshly ground if possible.

Thickening and serving

2 tbsp cornstarch Thickens the sauce after the vegetables are tender.
2 tbsp cold water Mix with cornstarch to form a slurry with no lumps.
1 sesame seeds Garnish right before serving.
1 cooked rice For serving; any variety works.

Equipment

1 slow cooker

Method

Load the slow cooker

Place chicken thighs skin-side up in the slow cooker, keeping them in a single layer for even cooking.
Add carrots and mushrooms around the chicken so they sit in the juices and steam as they cook.

Make the honey garlic glaze

Whisk honey, soy sauce, garlic, apple cider vinegar, ground ginger, red pepper flakes, and black pepper until smooth, then pour over chicken and vegetables.

Cook

Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and cooked through.
Add broccoli and zucchini during the last 45 minutes of cooking, then stir into the sauce so everything gets coated.

Thicken the sauce and serve

Whisk cornstarch and cold water together, stir into the sauce, and cook on high for 15 minutes until thickened.
Serve over rice and garnish with sesame seeds.

Notes

Pro tip: Place chicken skin-side up so the fat renders and the top stays richer in color. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freeze for up to 2 months (best without fresh broccoli garnish if you plan to reheat, or add extra fresh broccoli when reheating). For a lower-sugar option, use half honey and half a sugar-free honey-style syrup while keeping the soy sauce and vinegar the same.