Slow Cooker Honey Garlic Chicken And Veggies

INGREDIENTS

• 6-8 bone-in, skin-on chicken thighs
• 1 pound baby red potatoes, halved or quartered
• 1 pound baby carrots
• 1 pound green beans, ends removed, halved
• Fresh parsley, optional
• Kosher salt and freshly ground pepper, to taste
• Sauce:
• 1/2 cup honey
• 1/4 cup ketchup
• 1/4 cup low-sodium soy sauce
• 1/4 cup balsamic vinegar
• 3-4 cloves garlic, minced
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional

PREPARATION

1. Place chicken thighs, potatoes and carrots in slow cooker.
2. Whisk together sauce ingredients (honey, ketchup, soy sauce, balsamic vinegar, garlic, Italian seasoning and red pepper flakes) in a medium bowl until combined, then pour mixture into slow cooker.
3. Cover slow cooker and cook on high for 3-4 hours, basting occasionally, until chicken is almost cooked through.
4. Add green beans during the last 30-40 minutes of cooking. Once fork tender, turn off slow cooker.
5. Transfer chicken to a baking sheet (skin side up) and broil for 5-7 minutes, or until browned and crispy.
6. Serve chicken, along with veggies, with a drizzle of cooking liquids and fresh parsley. Enjoy!