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Slow Cooker Honey Garlic Chicken and Veggies

Slow Cooker honey garlic chicken and veggies with glossy glaze—tender bone-in thighs plus broccoli, zucchini, carrots, and mushrooms cooked until flavorful. The sauce gets thickened at the end so it clings to everything, then it’s served over rice with sesame for a simple, hearty main.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 4 bone-in skin-on chicken thighs Use thighs for the richest, sauciest result.
  • 2 cup broccoli florets Added in the final 45 minutes to stay bright green.
  • 2 large carrots Slice into rounds for even cooking.
  • 2 cup cremini mushrooms Halve so they soak up the honey garlic sauce.
  • 1 zucchini Slice into rounds and add during the last 45 minutes.
Honey garlic sauce and thickener
  • 0.3333333333 cup honey
  • 0.25 cup soy sauce
  • 4 cloves garlic Minced.
  • 1 tbsp apple cider vinegar
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch Thickens the sauce at the end.
  • 2 tbsp cold water Mixed with cornstarch to make a slurry.
  • 0.25 sesame seeds For garnish (optional).
  • 1 cooked rice For serving (amount to taste).

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken thighs skin-side up in the slow cooker.
  2. Add carrots and mushrooms around the chicken so they sit in the cooking space.
Make and add the honey garlic sauce
  1. Whisk honey, soy sauce, garlic, apple cider vinegar, ground ginger, red pepper flakes, and black pepper until smooth.
  2. Pour the sauce over the chicken and vegetables.
Slow cook
  1. Cook on LOW for 4–5 hours, or on HIGH for 2–3 hours.
  2. During the last 45 minutes, add broccoli and zucchini, then stir them into the sauce.
Thicken and serve
  1. Whisk cornstarch and cold water together, then stir into the sauce.
  2. Cook on HIGH for 15 minutes, until the sauce looks glossy and thick enough to coat the chicken.
  3. Serve over cooked rice and garnish with sesame seeds.

Notes

For best texture, don’t add the broccoli and zucchini until the last 45 minutes so they don’t turn soft. Store leftovers in the refrigerator up to 3 days; reheat gently until hot. Freezing: yes—freeze in portions for up to 2 months, then thaw overnight and reheat on the stovetop or in the microwave. Dietary swap: use low-sodium soy sauce to reduce sodium without changing the method.