Some weeknights call for a dinner that practically takes care of itself. This Crockpot Honey Garlic Chicken and Potatoes is designed for exactly those evenings: tender chicken thighs, hearty potatoes, carrots, and a simple honey-garlic sauce all come together in the slow cooker.
Imagine a busy weekday when dinner needs to happen but you don’t want to spend the last hour of the day standing over the stove. This is the kind of fictional weeknight scenario this recipe is made for: a few minutes of prep in the afternoon, the crockpot does the slow cooking, and by dinner time the kitchen smells warm and savory.
The sauce has a simple sweet-and-savory balance from honey, soy sauce, Dijon mustard, garlic, and a little apple cider vinegar. The vegetables cook alongside the chicken, so you can serve a comforting dinner without preparing several separate side dishes.
Why You’ll Love This Crockpot Dinner
- Easy prep: Most of the work happens before the slow cooker is turned on.
- One-pot convenience: Chicken and vegetables cook together.
- Family-friendly flavors: Honey and garlic create a familiar sweet-savory sauce.
- Great for busy evenings: The slow cooker handles the long cooking time.
- Simple ingredients: Most items are easy to find at a typical U.S. grocery store.
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds baby Yukon Gold or yellow potatoes, halved
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 small yellow onion, sliced
- 5 garlic cloves, minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt, or to taste
For Thickening the Sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional Garnish
- 2 tablespoons chopped fresh parsley
- Thinly sliced green onions
How to Make Crockpot Honey Garlic Chicken and Potatoes
1. Prepare the vegetables
Wash the potatoes and cut each one in half. Cut the carrots into roughly 1-inch pieces and slice the onion.
Keeping the vegetables similar in size helps them cook more evenly.
2. Make the honey garlic sauce
In a small bowl, whisk together the chicken broth, honey, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, dried thyme, black pepper, and salt.
The sauce should taste balanced between savory, sweet, tangy, and garlicky.
3. Layer the crockpot
Add the potatoes, carrots, and sliced onion to the bottom of the slow cooker.
Place the chicken thighs over the vegetables, then pour the honey garlic sauce evenly over everything.
4. Slow cook
Cover and cook on LOW for about 4 to 5 hours, or on HIGH for about 2 1/2 to 3 1/2 hours.
Cooking time can vary depending on the size of the chicken pieces and your slow cooker. Check the chicken with a food thermometer rather than relying only on the clock.
The chicken should reach 165°F in the thickest part.
5. Thicken the sauce
Once the chicken and vegetables are cooked, carefully transfer the chicken to a plate.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the slurry into the liquid in the slow cooker. Cover and cook on HIGH for approximately 10 to 15 minutes, or until the sauce has thickened.
If your slow cooker does not thicken the sauce enough, you can transfer the cooking liquid to a small saucepan and simmer it gently until it reaches your preferred consistency.
6. Finish and serve
Return the chicken to the slow cooker and spoon some of the thickened sauce over the top.
Garnish with chopped parsley or sliced green onions if desired.
Serve the chicken with the potatoes and carrots while hot.
Recipe Card
| Crockpot Honey Garlic Chicken and Potatoes Prep Time: 20 minutes Cook Time: 4–5 hours on LOW High Setting: 2 1/2–3 1/2 hours Total Time: Approximately 4 hours 20 minutes on LOW Servings: 6 Ingredients: 2 lb boneless skinless chicken thighs, 1 1/2 lb baby potatoes, 3 carrots, 1 small yellow onion, 5 garlic cloves, 1/2 cup low-sodium chicken broth, 1/4 cup honey, 1/4 cup low-sodium soy sauce, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp kosher salt, 1 tbsp cornstarch, and 2 tbsp cold water. Instructions: Prepare the potatoes, carrots, and onion. Whisk together the broth, honey, soy sauce, Dijon, vinegar, garlic, paprika, thyme, pepper, and salt. Place vegetables in the crockpot and top with chicken. Pour sauce over everything. Cook covered on LOW for 4–5 hours or HIGH for 2 1/2–3 1/2 hours. Verify that the chicken reaches 165°F internally. Remove chicken. Mix cornstarch with cold water and stir into the cooking liquid. Cook on HIGH for 10–15 minutes until thickened. Return chicken to the crockpot, spoon sauce over it, garnish if desired, and serve. |
Cooking Tips
Cut the vegetables evenly.
Try to keep the potatoes and carrots similar in size so they finish cooking at roughly the same time.
Use chicken thighs.
Boneless, skinless thighs are more forgiving in a slow cooker than very lean chicken breast.
Don’t skip the thermometer.
Slow-cooker timing can vary. The safest way to determine whether the chicken is cooked is to check its internal temperature.
Don’t add too much liquid.
A slow cooker retains moisture, so you don’t need to cover the ingredients with broth.
Thicken only at the end.
Adding the cornstarch slurry near the end keeps the sauce from becoming overly thick during the long cooking period.
Ingredient Substitutions
Chicken breast: You can substitute boneless, skinless chicken breasts, but watch them carefully because they are leaner and can become dry if overcooked.
Honey: Maple syrup can be used for a somewhat different flavor.
Soy sauce: Use tamari if you prefer a gluten-free option, while checking the product label for your dietary needs.
Baby potatoes: Small red potatoes or another waxy potato can work well.
Dijon mustard: If you don’t have Dijon, a small amount of yellow mustard can be substituted, although the flavor will be milder.
Storage and Reheating
Transfer leftovers to shallow airtight containers and refrigerate promptly.
The USDA recommends refrigerating leftovers within 2 hours and using refrigerated leftovers within 3 to 4 days.
For longer storage, freeze the chicken and vegetables in freezer-safe containers.
When reheating leftovers, heat them thoroughly rather than using the slow cooker to reheat them. The USDA recommends reheating leftovers to 165°F.
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Yes. Chicken breasts can be substituted, but they are leaner than thighs. Check their temperature early and remove them once they reach 165°F to help prevent them from becoming dry.
Can I make this recipe gluten-free?
Yes, provided you use a gluten-free soy sauce or tamari and verify that your other packaged ingredients are gluten-free.
Can I add more vegetables?
Yes. Green beans, mushrooms, or additional carrots can work, although adding a large amount of extra vegetables may change the cooking time and amount of sauce available.
Can I make this recipe without honey?
You can replace the honey with maple syrup for a similar sweet element. You can also reduce the sweetener if you prefer a more savory sauce.
Why is my crockpot sauce thin?
Slow cookers retain moisture, so the cooking liquid may be thinner than expected. The cornstarch-and-water slurry at the end helps create a thicker sauce.
How do I know when the chicken is done?
Use a food thermometer. USDA guidance says poultry should reach an internal temperature of 165°F.
Food Safety Note
For poultry, use a food thermometer to verify a minimum internal temperature of 165°F. Avoid judging doneness by color alone.
Perishable leftovers should not remain at room temperature for more than two hours, or one hour when the surrounding temperature is above 90°F.
External References
For food-safety information, useful authoritative references include:
- homestard goddess https://homesteadgoddess.com/crockpot-honey-garlic-chicken-potatoes/
- lemon stripes https://lemonstripes.com/recipes/slow-cooker-honey-garlic-chicken-with-carrots-potatoes/
Crockpot dinners are at their best when they make a busy day feel a little easier, and this Honey Garlic Chicken and Potatoes is built around that idea. Tender chicken, hearty potatoes, sweet carrots, and a glossy garlic sauce make a satisfying dinner without requiring constant attention at the stove.
Save this recipe for a busy weeknight, and if you make it, consider sharing it with someone who loves easy slow-cooker dinners.
Looking for more easy crockpot dinner ideas? Keep exploring the recipes on your site and build your own collection of simple, comforting slow-cooker meals.