Description
A hearty dish of chicken thighs and seasonal vegetables cooked in a flavorful sauce, perfect for a family meal.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 450 g baby red potatoes, halved
- 450 g baby carrots
- 450 g green beans, trimmed
- 2 tbsp fresh parsley, chopped
- 120 ml reduced sodium soy sauce
- 120 ml honey
- 60 ml ketchup
- 2 garlic cloves, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ¼ tsp ground black pepper
Instructions
- In a large bowl, mix together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
- Place the chicken thighs, potatoes, and carrots in a 6-quart slow cooker. Pour the sauce mixture evenly over the top.
- Cover and cook on low for 420 minutes or high for 240 minutes, basting the chicken occasionally with the sauce.
- During the last 30 minutes, add the green beans and continue cooking until tender.
- (Optional) To crisp the chicken skin, preheat the oven to broil. Transfer chicken thighs to a baking sheet, skin side up, and broil for 3–4 minutes, until golden and slightly crisp.
- Serve immediately with potatoes, carrots, and green beans. Sprinkle with chopped parsley before serving.
Notes
For a lighter dish, replace thighs with boneless, skinless chicken breasts (adjust cooking time to prevent overcooking). Add mushrooms or pearl onions for extra flavor. Store leftovers in the fridge for up to 3 days; reheat gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American