I don’t think there can be enough said about how much I appreciate slow cooking. If I had to come home every night of the week and cook a meal, from scratch, it would very likely kill me. I am already exhausted by the end of each day, and this would push me over the edge, for sure.

With my slow cookers (yes, I have three of them!) I can get a meal ready the night before or early in the morning, load up the slow cooker(s), set the temperature and the timer and go to work, knowing that dinner will be on the table with minimal effort.

 

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

 

For the Sauce

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, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.

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.

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

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

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Quick Tip:  If you would like your veggies to be a bit crisper, cook the chicken in the slow cooker for 4 hours on high and then add the veggies in the last 2 hours of cooking time.

Recipe and image courtesy of Chung-Ah at Damn Delicious