For the Chicken and Vegetables:
6-8 chicken thighs (bone-in, skin-on imparts the best flavor)
1 pound baby red potatoes, cut into large bite-sized pieces
1 pound carrots, peeled and sliced
1 pound green beans, trimmed
Fresh parsley leaves, chopped
For the Honey Garlic Sauce:
1/2 cup soy sauce, or Bragg® Liquid Aminos for a gluten-free option
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. Whisk together all sauce ingredients in a large bowl.
2. Place chicken thighs, potatoes and carrots in the slow cooker, and pour the honey garlic sauce to coat. Cover and cook, basting every hour (low heat for 7-8 hours; high for 3-4 hours). Add green beans during the last 30 minutes of cooking time.
3. Garnish with fresh parsley and enjoy! Store leftovers in an airtight container.