Ingredients

For the Chicken & Veggies:

• 8 bone-in, skin-on chicken thighs
• 16 oz baby red potatoes, halved
• 16 oz baby carrots
• 16 oz green beans, trimmed
• 2 tbsp fresh parsley, chopped (for garnish)

• ½ cup reduced-sodium soy sauce
• ½ cup honey
• ¼ cup ketchup
• 2 cloves garlic, minced
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes
• ¼ tsp black pepper

Instructions

1. Prepare the Sauce:
   In a large bowl, mix together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.  
2. Assemble the Slow Cooker:
   Place the chicken thighs, potatoes, and carrots into a 6-quart slow cooker. Pour the sauce over the ingredients.  
3. Cook:
   • Low setting: 7-8 hours
   • High setting: 3-4 hours
   • Baste the chicken every hour for extra flavor.

1. Add Green Beans:
   In the last 30 minutes of cooking, add the green beans.  
2. Optional Broil for Crispier Chicken:
   Preheat the oven to broil. Place the cooked chicken thighs on a baking sheet, skin side up, and broil for 3-4 minutes until crispy.  
3. Serve & Enjoy:
   Plate the chicken with potatoes, carrots, and green beans. Garnish with chopped parsley and serve immediately.  

Nutrition