Directions
- 1In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
- 2Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
- 3Pour the honey garlic sauce mixture evenly on top.
- 4Cover the slow cooker and seal the lid.
- 5Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours.
- 6About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
- 7Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
- 8Remove the chicken and vegetables to serving plates using a slotted spoon.
- 9Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
- 10Drizzle sauce on top of chicken and vegetables.
- 11Garnish with optional minced parsley.
Ingredients
- 0.33 cup honey
- 1 tbsp garlic, minced
- 0.5 cup soy sauce, low sodium
- 0.25 cup ketchup
- 1 tsp dried oregano
- 2 pounds chicken thighs, bone-in, skin-on
- 1 pound baby red potatoes
- 1 pound carrots, peeled
- 1 cup onions, chopped
- 1 pound green beans, trimmed
- optional fresh parsley, chopped, for serving
- to taste salt and pepper
- 2 tsp cornstarch
- 3 tsp water
Equipment
Slow cooker (4-6 quart)Small bowlSlotted spoon
Tips
- Use bone-in chicken thighs to help them hold their shape during cooking.
- For a thicker sauce, mix 2 teaspoons cornstarch with 3 teaspoons water and add to the sauce when adding green beans.
- Consider broiling the chicken thighs for 2-3 minutes after cooking to brown the skin for an attractive presentation.
- The recipe is a one-pot meal, but can be served with rice to soak up extra sauce.
- If using chicken breasts instead of thighs, cook for 3-4 hours on LOW or 1.5-2 hours on HIGH, until internal temperature reaches 165°F (74°C).
- Place root vegetables like potatoes at the bottom of the slow cooker for better cooking.
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