Honey Garlic Sauce
1/3 cup honey
1 tbsp garlic, minced
1/2 cup soy sauce, low sodium (see note)
1/4 cup ketchup
1 tsp dried oregano
Crockpot Chicken and Vegetables
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, chopped, for serving optional
salt and pepper to taste
Cornstarch Slurry (Optional)
2 tsp cornstarch
3 tsp water


    In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
    Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
    Pour the honey garlic sauce mixture evenly on top.
    Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).
    About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
    Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
    Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
    Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.
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