Instructions:
1. In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
2. Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
3. Pour the honey garlic sauce mixture evenly on top.
4. 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).
5. About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
6. Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
7. 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.
8. Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.
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