 Honey Garlic Chicken & Veggies•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 Directions: 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. Print This Recipe RETURN TO THE MENU |
