Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 large carrots, sliced into 1-inch rounds
  • 1 cup frozen peas
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper

Instructions:

  1. Layer the diced onion and sliced carrots at the bottom of the slow cooker. Note: This acts as a rack to keep chicken off the direct heat.
  2. Place the chicken thighs evenly over the vegetables.
  3. Scatter the minced garlic over the top of the meat.
  4. Whisk the honey, low sodium soy sauce, apple cider vinegar, ginger, and pepper in a small bowl.
  5. Pour the glaze evenly over the chicken and vegetables.
  6. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F (as recommended by [USDA FoodData](https://fdc.nal.usda.gov)).
  7. Stir in the frozen peas during the last 15 minutes of cooking until they are bright green and heated through.
  8. Optional: For a thicker sauce, whisk 1 tbsp cornstarch with 1 tbsp cold water, stir into the pot, and cook on High for an additional 10 minutes until the sauce is glossy and coats a spoon.