Slow Cooker Honey Garlic Chicken and Veggies

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 16 oz Baby carrots
  • 16 oz Baby red potatoes
  • 1 tsp Basil, dried
  • 2 cloves Garlic
  • 16 oz Green beans
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves

• Condiments

  • 1/2 cup Honey
  • 1/4 cup Ketchup
  • 1/2 cup Soy sauce, reduced sodium

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Red pepper flakes

Found on damndelicious.net

Description

Ingredients

• 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
• 1/2 cup reduced sodium soy sauce
• 1/2 cup honey
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper

Directions

• In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.