Ingredients:

  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 1 medium yellow onion, wedged
  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp apple cider vinegar
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch

Instructions:

  1. Place the halved baby potatoes, carrot chunks, and onion wedges at the bottom of the slow cooker to create a foundation.
  2. Layer the boneless, skinless chicken thighs directly on top of the vegetables in a single layer.
  3. In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, apple cider vinegar, and black pepper.
  4. Pour the honey garlic mixture evenly over the chicken, ensuring each thigh is coated. Cover and cook on Low for 6 hours or High for 3 hours.
  5. Remove the cooked chicken and vegetables to a serving platter.
  6. Set the slow cooker to high for 15 minutes. Optional: whisk in a slurry of 1 tbsp cornstarch mixed with 1 tbsp water for a thicker glaze. Pour the reduced glaze over the meal before serving.