Ingredients:
Honey Garlic Sauce
1/3 cup honey
1 tablespoon minced garlic
1/2 cup low sodium soy sauce (see note)
1/4 cup tomato sauce
1 teaspoon dried oregano
Crockpot Chicken and Vegetables
2 pounds chicken thighs, bone-in and skin-on
1 pound small red potatoes
1 pound peeled carrots
1 cup chopped onions
1 pound green beans, chopped
fresh parsley, chopped, optional for serving
Salt and pepper to taste Flavor
Cornstarch Mash (optional)
2 teaspoons cornstarch
3 teaspoons water
Instructions:
In a small bowl, combine honey, garlic, soy sauce, oregano and ketchup.
Place chicken thighs, potatoes, carrots and onions in a 4 to 6 quart slow cooker.
Pour the honey garlic sauce mixture evenly over the top.
Cover the slow cooker and secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 3 1/2 hours (see note).About 20 minutes before serving, place the green beans in the slow cooker and add the optional cornstarch mixture to the sauce.
Close the lid and cook for another 15-20 minutes until the green beans are tender and the sauce begins to thicken.
Transfer chicken and vegetables to serving plates with a slotted spoon. Optional: Grill the chicken thighs for 2-3 minutes to brown the skin.
Drizzle sauce over chicken and vegetables.Garnish with chopped parsley if desired