Ingredients :
Honey Garlic Sauce1/3 cup honey1 tbsp garlic, minced1/2 cup soy sauce, low sodium (see note)1/4 cup ketchup1 tsp dried oreganoCrockpot Chicken and Vegetables2 pounds chicken thighs, bone-in, skin-on1 pound baby red potatoes1 pound carrots, peeled1 cup onions, chopped1 pound green beans, trimmedfresh parsley, chopped, for serving optionalsalt and pepper to tasteCornstarch Slurry (Optional)2 tsp cornstarch3 tsp water
Préparations :
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.Enjoy !
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