Slow Cooker Honey Garlic Chicken And Veggies

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! 

Adapted from Damn Delicious 

Paula Smith 
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
TOTAL TIME: 8 HOURS 15 MINUTES
INGREDIENTS:

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
DIRECTIONS:

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.