This easy Slow Cooker Chicken and Potatoes with Green Beans is coated with a delicious homemade honey garlic sauce. Simply add everything into the slow cooker to make the easiest dinner ever! It's perfect for a busy weeknight.
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Why You'll Love This Slow Cooker Recipe
- There's nothing better than an easy slow cooker dinner. Toss everything into the slow cooker in the morning and have dinner ready to go! This slow cooker chicken and potatoes is super hands off!
- This slow cooker chicken thighs and potatoes is a simple one pot dinner — you've got your protein, carb, and vegetable all in one go.
- There's nothing better than honey garlic chicken! It's the perfect mix of sweet and tangy. This crockpot chicken and potatoes soak up the delicious sauce, making for a flavorful bite!
Ingredients You'll Need
- honey — I use a runny honey. If you're not a huge fan of honey, you can swap for maple syrup.
- soy sauce — I recommend using low-sodium soy sauce, to avoid the sauce ending up too salty.
- ketchup — for some added sweetness and tang.
- garlic — the more, the better!
- boneless skinless chicken thighs — I find chicken thighs more flavorful but you can use chicken breasts as well.
- salt & pepper
- gold potatoes — sliced in half. You want to avoid chopping up a russet potato, as they may not hold up very well during the slow cooking process.
- green beans — stems trimmed!
How To Make This Slow Cooker Chicken Thighs and Potatoes Recipe
- Make the glaze. Stir together honey, soy sauce, ketchup and garlic. Set aside.
- Season chicken thighs with salt and pepper.
- In a slow cooker, add chicken thighs and sliced potatoes. Pour sauce on top.
- Close lid and cook on low for 6 to 8 hours. Or, cook on high for 3 to 4 hours.
- About 30 minutes before you're ready to eat, add green beans into the slow cooker.
- Once the chicken is cooked through and tender, turn off the slow cooker.
- Serve and enjoy!
Recipes Variations
- Chicken thighs can be swapped for chicken breasts.
- Green beans can be swapped with another quick-cooking vegetable such as broccoli or cauliflower.
- Gold potatoes can be swapped for red potatoes.
Tips and Notes
- Since we are keeping the skins on the potatoes, make sure you are cleaning them thoroughly before putting them into the slow cooker.
- I don't recommend using frozen chicken for this slow cooker chicken and potatoes. Be sure to thaw your chicken out fully first.
- I've never had honey burn but I saw a comment concerned about it. If you're concerned, you can hold off adding the honey and drizzle it into the crockpot over the chicken and potatoes and give it a good mix before adding the green beans. If adding the honey later, you can add a splash or two of chicken broth to the crockpot in place of the honey in the sauce.
- Leftovers: Place cooked leftovers in an airtight container in the fridge for up to 4 days.
- Want another chicken recipe? Try this Dutch Oven Chicken or Chicken Meatloaf!
Recipe
Honey Garlic Slow Cooker Chicken and Potatoes with Green Beans
This delicious Slow Cooker Chicken and Potatoes with Green Beans is coated with a delicious honey garlic sauce. Simply add everything into the slow cooker, the easiest dinner ever!
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RateServings: 4 - 6 servings
Equipment
Ingredients
- ⅓ cup honey
- ⅓ cup soy sauce
- 3 tablespoons ketchup
- 2 cloves garlic, minced
- 2 pounds boneless skinless chicken thighs, or breasts
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 pound gold potatoes, sliced in half
- ½ pound green beans, stems trimmed
Instructions
- Make the glaze by stirring together honey, soy sauce, ketchup, and garlic. Set aside.
- Season chicken thighs with salt and pepper.
- In a slow cooker, add chicken thighs and sliced potatoes. Pour sauce on top.
- Close lid and cook on low for 6 to 8 hours. Or, cook on high for 3 to 4 hours.
- About 30 minutes before you're ready to eat, add green beans into slow cooker.
- Once chicken is cooked through and tender, turn off slow cooker.
Notes
- Wash the potatoes beforehand.
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 52g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1686mg | Potassium: 1249mg | Fiber: 4g | Sugar: 29g | Vitamin A: 507IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 4mg
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More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Facebook
Judy Kendig says
I will be using frozen green beans for this recipe. Do they have to be thawed first?
Carmy says
Sorry, I haven't tried this with frozen green beans, so I'm unsure.
Janet says
Wondering if you’ve tried them. I’m also going to be using frozen beans.
Annie says
How did it turn out with frozen green beans?
Maureen says
I’ve used frozen when I wasn’t happy with the fresh. Fresh is better, but it was good with the frozen.
Mother of Pearls says
The glaze smells good! I'm preparing this for dinner now. I did thaw the frozen thighs in the fridge overnight, but they're still kind of frozen, but I'm setting it on low for 8 hours, so everything will cook fine. The one thing I'm questioning here is the addition of honey to the glaze. Honey usually burns and when that happens, the flavor profile changes. I'm hypothesizing that there's going to be bubbled burnt-ness at the bottom of my crockpot by the end of the 8 hours, but I'm hoping I'm wrong. We don't have green beans, so my plan is to rinse and quickly blanch fresh broccoli, then toss it in at the 10 minute mark. Any green vegetable is ok in my book! Thanks for the recipe! You saved me a lot of headache tonight.
Carmy says
I hope this recipe turned out wonderfully 🙂 The broccoli is a great swap!
Brooke says
Did the honey burn?
Sue says
I'm making this for dinner tonight!