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Crockpot Honey Garlic Chicken and Veggies

The crockpot is an easy way to provide more than just a couple meals for the week. It's a great tool to use for as little work as possible! This crockpot honey garlic chicken and veggie recipe is a great combination of protein and fiber and is low in fat. 


  • 8 boneless / skinless chicken thighs

  • 16 ounces baby red potatoes, halved

  • 16 ounces baby carrots

  • 16 ounces green beans, trimmed

  • 2 tablespoons chopped fresh parsley leaves


  • 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


  1. Combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.

  2. Place chicken thighs, potatoes, carrots and sauce mixture into a 6-qt slow cooker.

  3. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour.

  4. Add green beans during the last 30 minutes of cooking time. 

  5. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Things to note:

  • Store in the refrigerator for up to 5 days.

  • Or make and freeze when room temperature. 

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