Slow Cooker Honey Garlic Chicken
Amazingly delicious new meal to add to the regular rotation. The carrots and potatoes tasted like candy and the chicken was insanely savory.
Jess made this and recommends 1.5X the sauce.
Servings: 6
Prep Time: 30m
Cook Time: 3h 30m
Ingredients
Sweet Garlic Sauce:
- 1/3 cup honey
- 1/4 cup ketchup
- 1 tbsp minced garlic
- 1/2 cup low-sodium soy sauce (or tamari for a gluten-free option)
- 1 tsp dried oregano
Chicken and Vegetables:
- 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 parsley, chopped, for garnish (optional)
- Salt and pepper to taste
Optional Thickening:
- 2 tsp cornstarch
- 3 tsp water
Directions
- In a small mixing bowl, combine the honey, ketchup, minced garlic, soy sauce, and dried oregano. Whisk until the sauce is smooth and well blended.
- In a 4-6 quart slow cooker, arrange the chicken thighs evenly. Add the chopped onions, baby potatoes, and carrots around the chicken.
- Pour the sweet garlic sauce over the chicken and vegetables, making sure everything is well coated.
- Cover the slow cooker with the lid and cook on the LOW setting for 6-8 hours, or on HIGH for 3-3 1/2 hours.
- About 20 minutes before the cooking time ends, add the trimmed green beans to the slow cooker. If you prefer a thicker sauce, mix the cornstarch with water to create a slurry, and stir it into the slow cooker.
- Re-cover and cook for an additional 15-20 minutes, or until the green beans are tender and the sauce has thickened slightly.
- To serve, use a slotted spoon to transfer the chicken and vegetables to serving plates. If you like, you can broil the chicken thighs for 2-3 minutes to crisp up the skin. Drizzle the remaining sauce over the dish and garnish with chopped parsley.