Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb baby carrots, peeled
  • 1 lb baby potatoes, halved
  • 1 cup frozen pearl onions
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 3 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 1/2 tsp black pepper

Instructions:

  1. Place the halved potatoes, baby carrots, and pearl onions at the bottom of a gallon-sized freezer-safe Ziploc bag.
  2. Lay the chicken thighs on top of the vegetables.
  3. In a small bowl, whisk together honey, soy sauce, vinegar, garlic, ginger, and pepper, then pour the mixture over the chicken.
  4. Squeeze out as much air as possible, seal the bag, and lay flat in the freezer to freeze.
  5. Move the bag from the freezer to the refrigerator 24 hours before cooking to thaw.
  6. Empty the contents of the bag into a slow cooker. Set to Low for 6 hours or High for 3 hours until chicken is tender.
  7. Remove chicken and vegetables. Pour remaining liquid into a saucepan and simmer over medium-high heat for 5-7 minutes until thickened into a syrup.
  8. Pour the reduced glaze back over the chicken and vegetables before serving.