Ingredients:

  • 3 lbs bone-in skinless chicken thighs
  • 0.5 cup honey
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup rice vinegar
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 large carrots, cut into 1-inch rounds
  • 1 cup frozen snap peas

Instructions:

  1. Place the halved potatoes and sliced carrots at the bottom of a 6-quart slow cooker insert to create a vegetable bed.
  2. Lay the chicken thighs in a single layer over the vegetables.
  3. In a small mixing bowl, whisk together the honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil.
  4. Pour the glaze evenly over the chicken, ensuring each piece is well coated.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until chicken is tender.
  6. Stir in the frozen snap peas during the last 10 minutes of cooking to maintain their texture.