A comforting and easy slow cooker meal featuring tender chicken, baby potatoes, carrots, and green beans coated in a rich honey garlic sauce.

1.5 lbs boneless, skinless chicken thighs (or breasts)

3 cups baby carrots

3 cups baby potatoes (halved if large)

1 cup green beans, trimmed

4 cloves garlic, minced

1/2 cup honey

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp ketchup

1 tbsp rice vinegar (or apple cider vinegar)

1 tsp dried thyme or Italian seasoning

Salt and pepper, to taste

1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

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Place the baby carrots and baby potatoes in the bottom of the slow cooker.
Season the chicken with salt and pepper and place it on top of the vegetables.
In a bowl, whisk together garlic, honey, soy sauce, ketchup, vinegar, and thyme.
Pour the sauce evenly over the chicken and vegetables.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.
Add green beans during the last hour of cooking for best texture.
If a thicker sauce is desired, stir in the cornstarch slurry 30 minutes before serving and continue cooking until thickened.
Serve warm over rice or noodles, or enjoy as is.

Swap baby potatoes for sweet potatoes for a sweeter flavor variation.

Add bell peppers or snap peas during the last hour for extra color and crunch.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 3 months and thaw overnight before reheating.

Ensure chicken reaches an internal temperature of 165°F (74°C).