Description
A simple and flavorful dish of chicken thighs and vegetables cooked in a sweet and savory honey garlic sauce, perfect for busy families.
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 leaves (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, dried oregano, crushed red pepper flakes, and black pepper until smooth.
- In a 6-quart slow cooker, place the chicken thighs at the bottom, then add the halved baby red potatoes and baby carrots on top.
- Pour the sauce mixture over the chicken and vegetables, gently tossing to coat.
- Cover the slow cooker 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 cooking is done, add the trimmed green beans to keep them bright and crunchy.
- For crispy skin, preheat the oven to broil, transfer the cooked chicken thighs to a baking sheet, and broil for 3-4 minutes until crispy.
- Serve the chicken and veggies on plates with extra sauce spooned on top and garnish with parsley.
Notes
Quality ingredients lead to better flavor. Adjust spices to your taste. Basting the chicken helps maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 8g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
Keywords: slow cooker, chicken, honey garlic, easy dinner, family meal