Step 1

Whisk together honey, garlic, soy sauce, oregano, and ketchup in a small mixing bowl.

Step 2

Add the chicken thighs, baby potatoes, carrots, and onions to a slow cooker.

Step 3

Pour the sauce mixture on top. Cover the slow cooker and seal the lid.

Step 4

Cook on a low for 3 hours or until an internal temperature of 165°F (74°C) is reached.

Step 5

About 30 minutes before serving, add the green beans to the slow cooker.

Step 6

Remove the chicken and vegetables to serving plates using a slotted spoon.

Step 7

Broil the chicken thighs for about 3 minutes to brown the skin.

Step 8

Garnish with optional chopped parsley. Serve and enjoy!