Slow Cooker Honey Garlic Chicken and Veggies

I made this in a wok on the stove top today using the same measurements in the recipe and cooked covered on med/high for about 35 mins and then took the lid off and let it simmer on med for another 10 mins and it came out perfect.
  • 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 the sauce 
  • 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
  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. 
  2. 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. 
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. 
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired. 
 RECIPES >>> Slow Cooker Honey Garlic Chicken and Veggies