Crock Pots really make cooking easy. You throw things in and BAM, a few hours later you have a delicious meal. Plus, with it cooking all day, your house smells amazing! This honey garlic chicken is so tender, juicy and jammed packed with flavor. Throw in the veggies and you have a full meal. I like to serve it with a side of rice so the sauce can soak up in the rice and MAN is it yummy. I'm telling you, anyone can make this, it's so easy!
Ingredients:
Honey Garlic Sauce:
1/3 cup Honey
1 tbsp Garlic, minced
1/2 cup Soy Sauce, low sodium (see note)
1/4 cup Ketchup
1 tsp dried Oregano
Crockpot Chicken and Vegetables:
2 lbs Chicken Thighs, bone-in, skin-on
1 lb Baby Red Potatoes
1 lb Carrots, peeled
1 cup Onions, chopped
1 lb Green Beans, trimmed
salt and pepper to taste
Cornstarch Slurry (Optional)
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.
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, and serve with rice.
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