One of my favorite slow cooker recipes is this decadent Honey Garlic Chicken, courtesy of Pinterest. I have slightly tweaked the recipe from the original, and make this several times a year. Working outside the house, it is a great dish to prep before work taking only 15 minutes to put together, and it slow cooks through the day, ready to go when we get home from work. The smell as we walk through the door is hard to ignore until we’re ready for dinner!

One tip; if your version is slightly different, or even if it doesn’t even slightly resemble the picture listed, never fear. As long as it is cooked thoroughly and tastes good, the aesthetic isn’t an issue.

You can use bone-in, skin-on chicken thighs, but make sure you take them out and crisp the skin under the broiler before serving. Otherwise, boneless-skinless chicken thighs are perfect.

8 boneless & skinless chicken thighs*
10 small baby red potatoes, halved or 3 medium russet potatoes, cubed
1 bag of baby carrots
1 medium white onion, chopped
1 lb of green beans, trimmed2 tablespoons fresh parsley, chopped

* If you prefer to use bone-in, skin-on thighs, be sure to take them out prior to serving, and allow them to crisp up under the broiler before serving so they are not rubbery tasting. Or remove the skin prior to serving, too. 

The Sauce:
1/2 cup reduced-sodium soy sauce
1/2 cup honey
1/4 cup ketchup
3 cloves garlic, minced
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (or more for an extra kick)
1/4 teaspoon ground black pepper

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots, onion 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. Add the green beans during the last 30 minutes of cooking time.
If using bone-in, skin-on chicken thighs: 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.