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
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.
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