INGREDIENTS
- 8 boneless, skinless chicken thighs (substituted 4 large boneless skinless chicken breasts bc we don’t gaf)
- 1 medium white onion, sliced
- 1 pound baby carrots, topped
- 1 pound green beans,cut and trimmed
- ½ cup (120 ml) balsamic vinegar
- 2 tbsp honey
- 1 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 tsp garlic powder
- 1/4 tsp dried rosemary
- 1 tsp salt
- 1 tsp pepper
- Fresh chopped parsley, to garnish
DIRECTIONS
- Pour oil on bottom of 6-quart slow cooker, then add garlic. Add in carrots and then chicken thighs on top of carrots.
- Whisk together vinegar, honey, garlic powder, rosemary salt and pepper. Pour mixture over chicken and carrots.
- Place sliced onion on top of chicken.
- Cover and cook on low for 8 hours, or on high for 4 hours. Add green beans during the last 30 minutes of cooking.
- Serve with freshly chopped parsley as garnish.