Ingredients
Preparation
Pour olive oil and garlic in the bottom of a 5 to 6-quart slow cooker. Line the bottom with baby carrots and potatoes. Add the chicken thighs on top.
In a small bowl, whisk together the brown sugar and balsamic vinegar. Pour it on top of the chicken thighs and veggies.
Cover and cook on Low heat for 8 hours or High for 4 hours. Add green beans during the last 30 minutes of cooking time.
Garnish with fresh parsley. Enjoy!
