Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 3 large carrots, sliced into 1-inch chunks
  • 1 lb baby potatoes, halved
  • 1 cup frozen peas
  • 1/2 cup raw honey
  • 1/3 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 1/2 tsp cracked black pepper
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Place the halved potatoes and sliced carrots at the bottom of the slow cooker.
  2. Arrange the chicken thighs on top of the vegetables in a single layer.
  3. In a small bowl, whisk together the honey, soy sauce, garlic, vinegar, ginger, and pepper.
  4. Pour the glaze mixture evenly over the chicken.
  5. Set the slow cooker to Low for 6 hours (or High for 3-4 hours) until the chicken reaches an internal temperature of 165°F (74°C) and carrots are fork-tender.
  6. Remove the chicken and vegetables to a platter.
  7. Whisk 1 tbsp cornstarch with 1 tbsp cold water and stir it into the remaining liquid in the slow cooker.
  8. Turn the slow cooker to High for 10 minutes until the sauce becomes a thick, glossy reduction.
  9. Stir in the frozen peas during the last 2 minutes of heating, then pour the sauce over the meat and vegetables.