Description
A comforting dish featuring tender chicken, fresh vegetables, and a sweet honey garlic sauce, perfect for family gatherings.
Ingredients
- 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 garnish)
- ½ cup reduced sodium soy sauce
- ½ cup honey
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, whisk together the soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
- Place the chicken thighs, halved baby red potatoes, and baby carrots into a 6-quart slow cooker.
- Pour the sauce mixture over the chicken and vegetables. Gently toss to coat everything evenly.
- Cover and cook on Low for 7-8 hours or High for 3-4 hours, basting the chicken every hour if possible.
- About 30 minutes before the end of the cooking time, add the green beans.
- OPTIONAL: For crispier chicken skin, preheat your oven to broil. Transfer the chicken thighs, skin side up, to a baking sheet and broil for 3-4 minutes until golden and crisp.
- Serve the chicken with the vegetables, spoon sauce over the top, and garnish with fresh parsley.
Notes
For best flavor, marinate chicken in the sauce for a few hours or overnight. This dish pairs well with rice or crusty bread.