I adore those meals that we all grew up with; they’re simply too delicious to pass up.
This recipe has been tried and proven!! You cannot go wrong here if you want to satiate your sweet taste. This is how my Mother always cooked, so give it a try, it won’t let you down!
Honey Garlic Sauce:
1/3 c honey
1 tablespoon garlic minced
1/2 c soy sauce low sodium (see note)
1/4 c ketchup
1 teaspoon dried oregano
Crockpot Chicken and Vegetables:
2 lbs chicken thighs bone-in, skin-on
1 lb baby red potatoes
1 lb carrots peeled
1 c onions chopped
1 lb green beans trimmed
Fresh parsley chopped, for serving optional
Salt and pepper to taste
Cornstarch Slurry (Optional):
2 teaspoon cornstarch
3 teaspoon water
Step 1: Combine the garlic, soy sauce, ketchup, honey, and oregano in a small mixing bowl. Whisk everything together until it’s smooth.
Step 2: Place the chicken thighs, onions, and carrots in a 4-6-quart slow cooker.
Step 3: Toss the chicken and vegetables with the honey-garlic sauce.
Step 4: Cover the slow cooker and cook on high for 3 12 hours and low for 6 to 8 hours.
Step 5: Add the green beans and cornstarch to the slow cooker 20 minutes before the cooking time is up.
Step 6: Cook for another 15 to 20 minutes, or until the sauce has thickened and the green beans are tender.
Step 7: Take the chicken and vegetables out of the slow cooker and set them aside. Place them on a plate to serve.
Step 8: To get more brown skin on the chicken thighs, broil them for 2 minutes.
Step 9: Toss the chicken and vegetables with the sauce.
Step 10: Garnish each serving with minced parsley.
Step 11: Serve and have a good time!