Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 16 oz baby red potatoes, halved
- 16 oz baby carrots
- 16 oz green beans, trimmed
- ½ cup reduced sodium soy sauce
- ½ cup honey
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large mixing bowl, whisk together soy sauce, honey, ketchup, minced garlic, dried basil, oregano, crushed red pepper flakes, and black pepper.
- Place chicken thighs and halved potatoes and carrots in the slow cooker. Pour the sauce over and gently toss to coat.
- Cover and cook on Low for 7-8 hours or High for 3-4 hours.
- About 30 minutes before serving, add the green beans to the cooker.
- For crispy skin (optional), broil chicken thighs for 3-4 minutes after slow cooking.
- Prep Time: 15 minutes
- Cook Time: 7 hours (Low) or 3 hours (High)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with veggies (approximately 300g)
- Calories: 430
- Sugar: 22g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg