In a small-bowl, whisk together garlic, honey, soy-sauce, oregano & ketchup.
Add the chicken-thighs, potatoes, onions & carrots into a 4-6 quart slow-cooker.
Pour the honey garlic-sauce mix evenly on the surface.
Cover the toaster and then seal the lid. Cook a LOW setting for 6-8hours or on HIGH for 3-3 ½ hours.
Approximately 20 mins before serving, add the green-beans into the slow-cooker & discretionary cornstarch slurry to your sauce.
Re-seal the lid and cook 15-20 mins longer until the green-beans are tender and the sauce is beginning to thicken.
Remove the vegetables & chicken to serving dishes with a skillet. Optional: Broil the chicken legs for 2-3 mins to brown skin.
Drizzle sauce in addition to chicken and veggies. Garnish with discretionary skillet.