SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
TOTAL TIME: 8 HOURS 15 MINUTES
8 bone-in, skin-on chicken thighs (trim excess skin from chicken thighs)
16 ounces baby red potatoes, halved
16 ounces baby carrots ( I used whole carrots, peeled & cut into chunks)
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves ( I added 1 tsp. Chopped chives to sauce)
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
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
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.
OPTIONAL: ( I definitely broiled them to crisp up the skin. )Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.