Description

A comforting, hands-off weeknight dinner with melt-in-your-mouth chicken thighs, tender vegetables, and a luscious honey garlic sauce. It’s the perfect balance of sweet, savory, and garlicky flavors.

Ingredients

6 boneless, skinless chicken thighs
1 lb baby potatoes, halved
3 large carrots, sliced into thick rounds
8 oz green beans, trimmed
1/3 cup honey
1/3 cup soy sauce
4 garlic cloves, minced
1 tsp Italian seasoning
2 tbsp olive oil
Salt and black pepper, to taste
Fresh parsley or green onions for garnish (optional)

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Instructions

Prep the vegetables and pat the chicken thighs dry.
In a bowl, whisk together honey, soy sauce, garlic, Italian seasoning, olive oil, salt, and pepper.
Layer potatoes and carrots at the bottom of the slow cooker. Place chicken thighs on top, and add green beans around the edges.
Pour the sauce evenly over all ingredients.
Cover and cook on low for 6 hours or on high for 3–4 hours, until chicken is tender and veggies are cooked through.
Optional: To thicken sauce, remove chicken and veggies and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water), cooking on high for 10–15 minutes until thickened. Return everything to the pot.
Garnish with parsley or green onions and serve warm.

Notes

Chicken breasts can be used but cook faster—check at 4 hours on low.
Try adding sweet potatoes, broccoli, or bell peppers for variety.
Use coconut aminos for a gluten-free version.
Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.