BEST SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

INGREDIENTS:

  • eight bone-in, skin-on bird thighs
  • sixteen oz infant purple potatoes, halved
  • sixteen oz. Toddler carrots
  • sixteen oz. Inexperienced beans, trimmed
  • 2 tablespoons chopped sparkling parsley leaves

FOR THE SAUCE

  • half of cup decreased sodium soy sauce
  • half cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • half teaspoon dried oregano
  • 1/four teaspoon beaten purple pepper flakes
  • 1/four teaspoon floor black pepper

DIRECTIONS:

  1. In a big bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, pink pepper flakes and pepper.
  2. Place bird thighs, potatoes, carrots and soy sauce combination right into a 6-qt gradual cooker. Cover and prepare dinner on low warmness for 7-eight hours or high for 3-four hours, basting each hour. Add inexperienced beans over the past half-hour of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chook thighs onto a baking sheet, pores and skin aspect up, and broil until crisp, about 3-4 mins.
  4. Serve chicken right away with potatoes, carrots and green beans, garnished with parsley, if favored.