Honey Garlic Chicken Thighs and Potatoes Recipe

1. Season the chicken thighs with salt and pepper on both sides.

2. In a small bowl, whisk together the honey, soy sauce, chicken broth, and minced garlic.

3. Place the halved baby red potatoes in the bottom of the slow cooker.

4. Arrange the seasoned chicken thighs on top of the potatoes in the slow cooker.

5. Pour the honey garlic sauce mixture over the chicken thighs and potatoes, ensuring they are evenly coated.

6. Cover the slow cooker with the lid and set it to cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chicken should be fully cooked and tender, and the potatoes should be easily pierced with a fork.

7. In the last 30 minutes of cooking, mix together the cornstarch and cold water in a small bowl to create a slurry. Stir the cornstarch slurry into the slow cooker to thicken the sauce.

8. Continue cooking for the remaining 30 minutes, allowing the sauce to thicken.

9. Once the cooking time is complete, carefully remove the chicken thighs and potatoes from the slow cooker and transfer them to a serving platter.

10. Spoon the thickened honey garlic sauce over the chicken and potatoes.

11. Garnish with chopped fresh parsley and serve immediately.