Whisk together honey, garlic, soy sauce, oregano, and ketchup in a small mixing bowl.
Add the chicken thighs, carrots, baby potatoes, and chopped onions to a slow cooker.
Pour the sauce mixture on top. Cover the slow cooker and seal the lid.
Cook on a low for 3-4 hours or until an internal temperature of 165°F is reached.
About 30 minutes before serving, add the green beans to the slow cooker.
Remove the chicken and vegetables to serving plates using a slotted spoon.
Broil the chicken thighs for about 2-3 minutes to caramelize the skin.
Optional: Add the juice through a fat separator to remove excess fat.
Garnish with chopped parsley. Drizzle sauce on top of chicken and vegetables. Serve and enjoy!