Servings: 4

8 bone-in, skin-on chicken thighs 8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved 16 ounces baby red potatoes, halved
16 ounces green beans, trimmed 16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh parsley leaves
 
FOR THE SAUCE FOR THE SAUCE
1/2 cup reduced sodium soy sauce ½ cup reduced sodium soy sauce
1/2 cup honey ½ cup honey
1/4 cup ketchup ¼ cup ketchup
2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon dried basil 1 teaspoon dried basil
1/2 teaspoon dried oregano ½ teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes ¼ teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper ¼ teaspoon ground black pepper

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
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Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7 to 8 hours or high for 3 to 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 to 4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.