In a small mixing bowl, add in the garlic, soy sauce, ketchup, honey, and oregano. Whisk until well combined.
In a 4-6-quart slow cooker, add in the chicken thighs, onions, and carrots.
Pour the honey-garlic sauce over the chicken and veggies.
Cover the slow cooker and cook for 3 ½ hours on high heat and 6 to 8 hours on low heat.
20 minutes before cooking time ends, add in the green beans and cornstarch into the slow cooker.
Cover and cook for another 15 to 20 minutes or until the sauce is thick and the green beans are soft.
Remove the chicken and veggies from the slow cooker. Place them on a serving plate.
You can broil for 2 minutes the chicken thighs for more brown skin.
Drizzle the sauce over the chicken and veggies.
Sprinkle minced parsley on top of each serving.
Serve and enjoy!
