Finger-lickin’ Friday: Slow Cooker Honey Garlic Chicken and Veggies

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-seventh installation of Finger-lickin’ Fridays!

Slow Cooker Honey Garlic Chicken and Veggies

honey garlic chicken

Last Finger-lickin’ Friday I featured a crock pot recipe, and I just couldn’t help but share another one this week from Damn Delicious. Honey and garlic? Not a combo I would immediately thing of, but damn does this recipe sound delicious. (Haha, see what I did there? Yes, I’m lame.)

Status: Curious to try (from



  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the Sauce:


  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


    • In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
    • Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker.
    • Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour.
    • Add green beans during the last 30 minutes of cooking time.



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