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Slow Cooker Honey Garlic Chicken and Veggies

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Ingredients

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

Instructions

  1. In a large bowl, whisk together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
  2. Place chicken thighs, halved baby red potatoes, and baby carrots into a 6-quart slow cooker.
  3. Pour the sauce mixture over the chicken and vegetables. Gently toss to coat everything evenly.
  4. Cover and cook on Low for 7-8 hours or High for 3-4 hours, basting the chicken every hour if possible.
  5. About 30 minutes before the end of the cooking time, add the green beans.
  6. OPTIONAL: For crispier chicken skin, preheat your oven to broil. Transfer the chicken thighs, skin side up, to a baking sheet and broil for 3-4 minutes until golden and crisp.
  7. Serve the chicken with the vegetables, spoon sauce over the top, and garnish with fresh parsley.

Find it online: https://www.rapidrecipes.blog/slow-cooker-honey-garlic/