Slow Cooker Honey Garlic Chicken

Honey Garlic Sauce

1/3 cup honey

1 tbsp garlic, minced

1/2 cup soy sauce, low sodium (see note)

1/4 cup ketchup

1 tsp dried oregano

Crockpot Chicken and Vegetables

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

fresh parsley, chopped, for serving optional

salt and pepper to taste

Cornstarch Slurry (Optional)

2 tsp cornstarch

3 tsp water

In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.

Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.

Pour the honey garlic sauce mixture evenly on top.

Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).

About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.

Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.

Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.

Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.