Slow Cooker Honey Garlic Chicken

195 mins
Serves 4
https://tipbuzz.com/honey-garlic-chicken/

Directions

  1. 1In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
  2. 2In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
  3. 3In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
  4. 4Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
  5. 5Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
  6. 6Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
  7. 7Pour the honey garlic sauce mixture evenly on top.
  8. 8Pour the honey garlic sauce mixture evenly on top.
  9. 9Pour the honey garlic sauce mixture evenly on top.
  10. 10Cover the slow cooker and seal the lid.
  11. 11Cover the slow cooker and seal the lid.
  12. 12Cover the slow cooker and seal the lid.
  13. 13Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours.
  14. 14Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours.
  15. 15Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours.
  16. 16About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
  17. 17About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
  18. 18About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
  19. 19Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
  20. 20Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
  21. 21Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
  22. 22Remove the chicken and vegetables to serving plates using a slotted spoon.
  23. 23Remove the chicken and vegetables to serving plates using a slotted spoon.
  24. 24Remove the chicken and vegetables to serving plates using a slotted spoon.
  25. 25Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
  26. 26Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
  27. 27Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
  28. 28Drizzle sauce on top of chicken and vegetables.
  29. 29Drizzle sauce on top of chicken and vegetables.
  30. 30Drizzle sauce on top of chicken and vegetables.
  31. 31Garnish with optional minced parsley.
  32. 32Garnish with optional minced parsley.
  33. 33Garnish with optional minced parsley.

Ingredients

  • 0.33 cup honey
  • 0.33 cup honey
  • 0.33 cup honey
  • 1 tbsp garlic, minced
  • 1 tbsp garlic, minced
  • 1 tbsp garlic, minced
  • 0.5 cup soy sauce, low sodium
  • 0.5 cup soy sauce, low sodium
  • 0.5 cup soy sauce, low sodium
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 2 pounds chicken thighs, bone-in, skin-on
  • 2 pounds chicken thighs, bone-in, skin-on
  • 2 pounds chicken thighs, bone-in, skin-on
  • 1 pound baby red potatoes
  • 1 pound baby red potatoes
  • 1 pound baby red potatoes
  • 1 pound carrots, peeled
  • 1 pound carrots, peeled
  • 1 pound carrots, peeled
  • 1 cup onions, chopped
  • 1 cup onions, chopped
  • 1 cup onions, chopped
  • 1 pound green beans, trimmed
  • 1 pound green beans, trimmed
  • 1 pound green beans, trimmed
  • optional fresh parsley, chopped, for serving
  • optional fresh parsley, chopped, for serving
  • optional fresh parsley, chopped, for serving
  • to taste salt and pepper
  • to taste salt and pepper
  • to taste salt and pepper
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 3 tsp water
  • 3 tsp water
  • 3 tsp water

Equipment

Slow cooker (4-6 quart)Small bowlSlotted spoon

Tips

  • Use bone-in chicken thighs to help them hold their shape during cooking.
  • For a thicker sauce, mix 2 teaspoons cornstarch with 3 teaspoons water and add to the sauce when adding green beans.
  • Consider broiling the chicken thighs for 2-3 minutes after cooking to brown the skin for an attractive presentation.
  • The recipe is a one-pot meal, but can be served with rice to soak up extra sauce.
  • If using chicken breasts instead of thighs, cook for 3-4 hours on LOW or 1.5-2 hours on HIGH, until internal temperature reaches 165°F (74°C).
  • Place root vegetables like potatoes at the bottom of the slow cooker for better cooking.