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

1/2 cup reduced-sodium soy sauce (sauce)

1/2 cup honey (sauce)

1/4 cup ketchup (sauce)

2 cloves garlic, minced (sauce)

1 teaspoon dried basil (sauce)

1/2 teaspoon dried oregano (sauce)

1/4 teaspoon crushed red pepper flakes (sauce)

1/4 teaspoon ground black pepper (sauce)

Directions:

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 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.

3. Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.

4. Serve chicken immediately with potatoes, carrots, and green beans, garnished with parsley, if desired.

Bon Appetit!