- 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.
Nutritional Information & Dietary Concerns:
This dish is rich in protein from the chicken and offers a good balance of vitamins and fiber from the mixed vegetables. The honey adds natural sweetness, while the soy sauce provides a savory depth without overpowering the dish. For those watching their sodium intake, consider using a low-sodium soy sauce or tamari. The meal is naturally gluten-free if you opt for gluten-free soy sauce. With a mix of carbohydrates, protein, and healthy fats, it’s a well-rounded meal that can fit into various dietary needs.
Sharing and Commenting is Caring
Did you enjoy this recipe? Sharing your thoughts and experiences helps others discover delicious new meals! Whether you made a small tweak or followed it to the letter, leave a comment and let us know how it turned out. Your feedback makes a difference!