The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
8 bone-in, skin-on chicken thighs
16 oz each baby red potatoes-halved, baby carrots, green beans-trimmed
2 tablespoons chopped fresh parsley leaves
For the sauce
1/2 cup each reduced sodium soy sauce, honey, and ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 tsp both crushed red pepper flakes and 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: 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.