Description
Juicy bone-in chicken thighs, baby potatoes, carrots, and green beans cook together in a sweet and savory honey garlic sauce. A quick broil gives the chicken crisp, caramelized skin before serving.
Ingredients
Scale
- 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
- 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
- Optional: 1 tablespoon cornstarch
- Optional: 1 tablespoon cooking liquid
Instructions
- In a large bowl, whisk together the reduced-sodium soy sauce, honey, ketchup, minced garlic, dried basil, dried oregano, crushed red pepper flakes, and black pepper until smooth.
- Place the halved baby red potatoes and baby carrots in the bottom of a 6-quart slow cooker.
- Arrange the chicken thighs over the vegetables with the skin facing upward.
- Pour the honey garlic sauce evenly over the chicken and vegetables.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes and carrots are tender.
- Add the trimmed green beans during the final 30 minutes of cooking.
- For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cooking liquid, then stir the slurry into the slow cooker when adding the green beans.
- Preheat the oven broiler and transfer the cooked chicken thighs to a rimmed baking sheet with the skin facing upward.
- Broil the chicken about 6 inches from the heating element for 3 to 4 minutes, watching closely, until the skin becomes crisp and caramelized.
- Serve the chicken immediately with the potatoes, carrots, and green beans. Spoon the sauce over each serving and garnish with chopped parsley.
Notes
- Use a 6-quart slow cooker so the chicken and vegetables cook evenly without overcrowding.
- Thaw the chicken completely before placing it in the slow cooker.
- Bone-in, skin-on chicken thighs provide the juiciest meat and richest flavor.
- Use reduced-sodium soy sauce to prevent the finished sauce from becoming too salty.
- Add the green beans only during the final 30 minutes so they remain tender and bright.
- Watch the chicken closely under the broiler because the honey glaze can burn quickly.
- Boneless chicken thighs may cook faster, so begin checking them earlier.
- Baby red potatoes may be replaced with sweet potatoes, and broccoli may replace the green beans.
- Refrigerate leftovers in an airtight container for up to 4 days.
- For the best texture, reheat the chicken covered with foil in a 350°F oven until it reaches 165°F.
- Prep Time: 10 minutes
- Cook Time: 8 hours 5 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 chicken thighs with vegetables
- Calories: 680
- Sugar: 43
- Sodium: 1280
- Fat: 29
- Saturated Fat: 8
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 8
- Protein: 45
- Cholesterol: 190