Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 8 pieces 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) optional
Sauce Ingredients
- 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
Preparation
- In a large bowl, whisk together the soy sauce, honey, ketchup, minced garlic, dried basil, dried oregano, crushed red pepper flakes, and black pepper to make the sauce.
- Place the chicken thighs at the bottom of the slow cooker.
- Add the halved baby red potatoes and baby carrots to the slow cooker.
- Pour the sauce mixture over the chicken and vegetables and gently toss everything together.
Cooking
- Cover the slow cooker and set it to cook on Low for 7-8 hours or on High for 3-4 hours.
- Baste the chicken with the sauce every hour if possible.
- About 30 minutes before the cooking time is up, add the trimmed green beans.
Crisping (Optional)
- For crispy chicken skin, preheat your oven to broil, take the chicken thighs out of the slow cooker and place them, skin side up, on a baking sheet.
- Broil for about 3-4 minutes until the skin is golden and crunchy.
Serving
- Serve the chicken with the vegetables, spooning some sauce over the top and garnishing with fresh parsley.
Notes
You can prepare the sauce the night before to save time. Cut the potatoes and carrots into similar sizes for even cooking. Adjust sweetness and heat based on your preference. Avoid overcrowding the slow cooker.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 40g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Sodium: 800mg | Fiber: 5g | Sugar: 20g
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