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Slow Cooker Honey Garlic Chicken And Veggies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Honey Garlic Chicken Pressure Cooker Recipe

This tender slow cooker honey garlic chicken features juicy bone-in thighs with perfectly cooked vegetables, all simmered in a rich, sweet-savory sauce. A comforting and easy weeknight meal that comes together beautifully in your crockpot.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 558 kcal

Equipment

  • 1 Slow cooker 4-6 quart

Ingredients
  

Main ingredients

  • ⅓ cup Honey sticky and sweet
  • 1 tablespoon Garlic minced
  • ½ cup Low sodium soy sauce
  • ¼ cup Ketchup
  • 1 teaspoon Dried oregano
  • 2 pounds Chicken thighs bone-in, skin-on
  • 1 pound Baby red potatoes
  • 1 pound Carrots peeled
  • 1 cup Onions chopped
  • 1 pound Green beans trimmed
  • Fresh parsley for serving, optional
  • Salt and pepper to taste
  • 2 teaspoon Cornstarch optional
  • 3 teaspoon Water for slurry with cornstarch

Instructions
 

Instructions

  • Whisk together the honey, garlic, soy sauce, ketchup, and dried oregano in a medium bowl.
  • Place chicken thighs in the bottom of the slow cooker in a single layer.
  • Add potatoes, carrots, and chopped onions all around and on top of the chicken.
  • Pour the prepared sauce over the chicken and vegetables evenly.
  • Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  • About 30 minutes before serving, add trimmed green beans and stir in optional cornstarch slurry, then cover again.
  • Once cooking is complete, let naturally release. Stir and serve hot, garnished with parsley if desired.

Notes

Store leftovers in airtight containers, refrigerate within 2 hours. Reheat on stovetop or microwave. Do not freeze for best texture. Optional: broil chicken for crispy skin.