Description
Delicious honey garlic chicken thighs cooked in a slow cooker, perfect for a hearty meal.
Ingredients
Scale
- 1/3 cup honey
- 1 tbsp garlic (minced)
- 1/2 cup soy sauce (low sodium)
- 1/4 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)
- fresh parsley (chopped, for serving optional)
- salt and pepper (to taste)
- 2 tsp cornstarch
- 3 tsp water
Instructions
- 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.
- 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.
Notes
- This recipe can be easily adjusted for different vegetables based on availability.
- Leftover chicken and veggies can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg