Description
A delightful slow-cooked meal featuring tender chicken thighs and hearty vegetables coated in a sticky honey garlic sauce.
Ingredients
Scale
- 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 (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, minced garlic, dried basil, oregano, crushed red pepper flakes, and black pepper until well combined.
- Place the chicken thighs, halved baby red potatoes, and baby carrots in the 6-quart slow cooker.
- Pour the sauce mixture over the chicken and vegetables, tossing gently to ensure everything is evenly coated.
- Cover and cook on Low for 7-8 hours or on High for 3-4 hours, basting the chicken every hour if possible.
- About 30 minutes before serving, add the green beans.
- OPTIONAL: For crispy 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, generously spoon the sauce over the top, and garnish with fresh parsley.
Notes
For extra flavor, consider adding a splash of citrus or using fresh herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, chicken, honey garlic, family dinner, easy recipe