Scale

4–5 boneless, skinless chicken thighs

1 lb baby potatoes, halved

1 ½ cups baby carrots

1 tbsp olive oil

½ cup honey

½ cup low-sodium soy sauce

1 tbsp ketchup

2 tsp dried oregano

½ tsp black pepper

4 cloves garlic, minced

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1. Add halved baby potatoes and carrots to the slow cooker. Drizzle with olive oil and toss to coat.

2. Place chicken thighs on top of the vegetables.

3. In a small bowl, whisk together honey, soy sauce, ketchup, oregano, black pepper, and garlic.

4. Pour the sauce over the chicken and veggies evenly.

5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

6. (Optional) Broil the chicken for 3–5 minutes to crisp the top before serving.

For a thicker sauce, stir in 1 tbsp cornstarch mixed with 1 tbsp water in the last 30 minutes.

Add extra vegetables like green beans or bell peppers during the final hour of cooking.