Ingredients:
Combine equal parts honey, garlic, soy sauce, ketchup and a dash of oregano.
Chop the potatoes, carrots, onions.
Add 4 chicken thighs, vegetables, and sauce to the slow cooker.
Cover and cook for 6-8 hours on LOW (preferable) or 3 hours on HIGH.
About 20-30 minutes before serving, add the green beans and optional cornstarch slurry. (1 tbsp cornstarch mixed with 1/4 cup water.)
NOTE: The chicken can look a bit pale out of the crock pot, so consider broiling for 2-3 minutes to caramelize the skin for an attractive presentation.
This recipe can be done with chicken breasts instead of thighs, but adjust cooking time; cook for 3-4 hours on LOW or 1½-2 hours on HIGH.
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