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Slow Cooker Honey Garlic Chicken Thighs and Potatoes. taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Honey Garlic Chicken

Tender chicken thighs cook low’n’slow with potatoes, carrots, and green beans in a rich honey garlic sauce — easy to prep and incredibly comforting
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 558 kcal

Equipment

  • 1 Slow Cooker 6-quart

Ingredients
  

Main Ingredients

  • ⅓ cup honey
  • 1 tablespoon minced garlic
  • ½ cup low sodium soy sauce
  • ¼ cup ketchup
  • 1 teaspoon dried oregano
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 pound baby red potatoes
  • 1 pound peeled carrots
  • 1 cup chopped onions
  • 1 pound trimmed green beans
  • fresh chopped parsley optional, for serving
  • salt and pepper to taste
  • 2 teaspoon cornstarch
  • 3 teaspoon water to mix with cornstarch

Instructions
 

Instructions

  • Whisk together honey, garlic, soy sauce, ketchup, and oregano in a bowl to form sauce.
  • Place chicken thighs into the slow cooker pot.
  • Add potatoes, carrots, and onions around and on top of the chicken.
  • Pour sauce evenly over the chicken and vegetables.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  • With 30 minutes left, add green beans on top to lightly cook.
  • Stir in cornstarch and water mixture to thicken sauce and serve warm with parsley if desired.

Notes

Optional: broil chicken thighs for 2-3 minutes after cooking to brown the skin. For a lighter sauce, use a fat separator before thickening. Store leftovers in the fridge up to 4 days. Do not freeze.