The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
Just because summer is quickly approaching in about two weeks does not mean that you need to put your crockpot in storage. Rain or shine, winter or summer, slow cookers are meant to be used 365 days of the year, and it comes in really handy when you move into a new home and you have no idea if the oven/gas range is working yet.
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:
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
- Step 1
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
- Step 2
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
- Step 3
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
- Step 4
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.