Ingredients:
Honey Garlic Sauce:
1/3 cup honey
1 tablespoon minced garlic
1/2 cup low-sodium soy sauce
1/4 cup ketchup
1 teaspoon dried oregano
Crockpot Chicken and Vegetables:
2 pounds bone-in, skin-on chicken thighs
1 pound baby red potatoes
1 pound carrots, peeled
1 cup chopped onions
1 pound green beans, trimmed
Fresh parsley, chopped (optional)
Salt and pepper, to taste
Cornstarch Slurry (Optional):
2 teaspoons cornstarch
3 teaspoons water
Instructions:
In a small mixing bowl, combine minced garlic, soy sauce, ketchup, honey, and dried oregano. Whisk until well combined.
Add the chicken thighs, onions, and carrots to a slow cooker (4-6 quarts).
Pour the honey-garlic sauce over the chicken and vegetables.
Cover the slow cooker and cook for 3 ½ hours on high heat or 6 to 8 hours on low heat.
About 20 minutes before cooking time ends, add green beans and, if desired, the cornstarch slurry (cornstarch mixed with water) to the slow cooker.
Cover and cook for another 15 to 20 minutes or until the sauce thickens and the green beans are tender.
Remove the chicken and vegetables from the slow cooker and place them on a serving plate.
For a crispier skin, you can broil the chicken thighs for 2 minutes.
Drizzle the sauce over the chicken and vegetables.
Sprinkle minced parsley on top of each serving for added freshness (optional).
Serve and enjoy!
This slow cooker honey garlic chicken with tender chicken, flavorful vegetables, and a delicious sauce is ready to be enjoyed.