Ingredients
- 8 chicken thighs
- 500g baby red potatoes
- 500g baby carrots
- 500g green beans
Sauce
- 1/2 cup honey
- 1/2 cup soy sauce
- 4 cloves minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
Instructions:
1. In a large bowl, mix honey, soy sauce, garlic, basil, oregano, red pepper flakes and pepper.
2. Place 4 chicken thighs in the bottom of a slow cooker. Pour half of the soy mixture over the chicken. Throw in the baby red potatoes, carrots, then the other 4 chicken thighs. Season the top layer of chicken to taste, then pour the rest of the soy mixture over the chicken.
3. Cover and cook on low heat for 7-8 hours or high for 3-4 hours. Feel free to baste midway. Add green beans during the last 30 minutes of cooking time.
4. Optional: Broil the cooked chicken thighs, skin side up to brown and crisp the skins, about 3-4 minutes.