Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ cup honey
  • ½ cup soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano

Instructions:

  1. Place the halved baby potatoes and carrot chunks at the bottom of the slow cooker.
  2. Season the vegetables lightly with half of the salt and pepper.
  3. Place the boneless, skinless chicken thighs on top of the vegetable layer.
  4. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and dried oregano.
  5. Pour the honey garlic glaze evenly over the chicken, ensuring all pieces are well coated.
  6. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the chicken and vegetables from the pot using tongs.
  8. Pour the remaining cooking liquid into a small saucepan and simmer over medium heat for 5-10 minutes until reduced to a syrupy consistency.
  9. Pour the thickened glaze back over the chicken and vegetables before serving.