This Saturday Night Honey Garlic Chicken features succulent chicken thighs and vegetables in a sticky honey garlic sauce. It’s an easy crockpot chicken recipe that only needs 15 minutes of prep before the slow cooker goes to work.
When you’re looking for easy crockpot meals, it’s hard to beat this Saturday night honey garlic chicken. The honey garlic chicken practically melts in your mouth with the veggies coming out tender and juicy.
This recipe makes an easy weeknight dinner that even picky eaters will enjoy! The honey garlic sauce is to die for! When you’re in a hurry, you can cook them in an instant pot.
Table of Contents
Ingredients You’ll Need
- honey
- garlic
- soy sauce
- ketchup
- dried oregano
- chicken thighs
- baby red potatoes
- carrots
- onions
- green beans
- fresh parsley
- salt and pepper
- Optional cornstarch slurry: cornstarch, water
(Note: Full recipe is at the bottom of the post)
How to Make Saturday Night Honey Garlic Chicken
- In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
- Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
- Pour the honey garlic sauce mixture evenly on top.
- Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).
- About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
- Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
- Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
- Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.
Tips and Tricks
- Use bone-in chicken thighs whenever possible. They’ll hold their shape during cooking, whereas boneless chicken thighs can disintegrate into stew!
- A 6-quart crock pot is ideal for this recipe, but a 4-quart will work too. Check out our tips on how to use a slow cooker for more tips and tricks.
Honey Garlic Sauce
Once you remove the chicken and vegetables from the crock pot, there’ll be a good quantity of honey garlic sauce remaining. I recommend putting it through a fat separator to remove excess fat before serving.
For a thicker sauce, mix 2 teaspoons of cornstarch with 3 teaspoons of water in a cup and pour into the sauce when adding the green beans. The sauce will thicken while the green beans cook, so everything is ready at once.
How to Serve Honey Garlic Chicken
While this slow cooker chicken recipe is a one pot meal, some readers served it with rice to soak up the extra sauce.
Then transfer the chicken and vegetables to serving plates and drizzle the honey garlic sauce on top. Add minced fresh parsley as well if desired.
Can You Overcook Chicken In A Slow Cooker?
Chicken thighs will remain juicy within a 12-hour period in the slow cooker, but chicken breasts dry out much sooner and require extra attention. Always fill your crock pot half to two-thirds full to keep everything juicy.
Can You Put Frozen Chicken In A Slow Cooker?
While some people claim to have done it successfully, the USDA clearly states that it is not safe to put frozen meat in the slow cooker. Due to the uneven thawing in the crockpot, some parts of the chicken may spoil in a warm state before getting cooked.
To thaw chicken easily, place it in a sealed ziplock bag in a water bath at room temperature. It only takes 40-60 minutes.
Saturday Night Honey Garlic Chicken Recipe
Equipment
- Crock pot (6-quart)
- Kitchen Tongs
- Fat Separator
- Instant Read Thermometer
Ingredients
Honey Garlic Sauce
- 1/3 cup honey
- 1 tbsp garlic minced
- 1/2 cup soy sauce low sodium (see note)
- 1/4 cup ketchup
- 1 tsp dried oregano
Crockpot Chicken and Vegetables
- 2 pounds chicken thighs bone-in, skin-on
- 1 pound baby red potatoes
- 1 pound carrots peeled
- 1 cup onions chopped
- 1 pound green beans trimmed
- fresh parsley chopped, for serving optional
- salt and pepper to taste
Cornstarch Slurry – Optional
- 2 tsp cornstarch
- 3 tsp water
Instructions
- In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
- Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
- Pour the honey garlic sauce mixture evenly on top.
- Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).
- About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
- Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
- Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
- Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.
Notes
- Use a quality soy sauce brand such as Kikkoman or San-J to get the best results. Low-grade soy sauce will affect the flavor of the dish.
- Due to variations among crock pot brands, check doneness at the early end of the time range.
- For a healthier option, pour the sauce into a fat separator before adding cornstarch.
- Separate out the fat and use only the remaining liquid for the thickening step.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave on medium power. Do not freeze.
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