Honey Garlic Sauce:
1/3 c honey
1 tablespoon garlic minced
1/2 c soy sauce low sodium (see note)
1/4 c ketchup
1 teaspoon dried oregano
Crockpot Chicken and Vegetables:
2 lbs chicken thighs bone-in, skin-on
1 lb baby red potatoes
1 lb carrots peeled
1 c onions chopped
1 lb green beans trimmed
Fresh parsley chopped, for serving optional
Salt and pepper to taste
Cornstarch Slurry (Optional):
2 teaspoon cornstarch
3 teaspoon water
Step 1: In a small mixing bowl, add in the garlic, soy sauce, ketchup, honey, and oregano. Whisk until well combined.
Step 2: In a 4-6-quart slow cooker, add in the chicken thighs, onions, and carrots.
Step 3: Pour the honey-garlic sauce over the chicken and veggies.
Step 4: Cover the slow cooker and cook for 3 ½ hours on high heat and 6 to 8 hours on low heat.
Step 5: 20 minutes before cooking time ends, add in the green beans and cornstarch into the slow cooker.
Step 6: Cover and cook for another 15 to 20 minutes or until the sauce is thick and the green beans are soft.
Step 7: Remove the chicken and veggies from the slow cooker. Place them on a serving plate.
Step 8: You can broil for 2 minutes the chicken thighs for more brown skin.
Step 9: Drizzle the sauce over the chicken and veggies.
Step 10: Sprinkle minced parsley on top of each serving.
Step 11: Serve and enjoy!