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Slow Cooker Honey Garlic Chicken and Veggies
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 the sauce
  • 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
  •  
Steps
  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. 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.
  3. Add green beans during the last 30 minutes of cooking time.
  4. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3 to 4 minutes.
  5. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
 

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