• 8 bone-in, skin-on chicken thighs
• 16 oz baby red potatoes, halved
• 16 oz baby carrots
• 16 oz green beans, trimmed
• 2 tbsp fresh parsley, chopped (for garnish)

• ½ cup reduced-sodium soy sauce
• ½ cup honey
• ¼ cup ketchup
• 2 cloves garlic, minced
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes
• ¼ tsp black pepper

1. Prepare the Sauce: In a large bowl, mix soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper.
2. Assemble the Slow Cooker: Place chicken thighs, potatoes, and carrots in a 6-quart slow cooker. Pour the sauce over the ingredients evenly.
3. Cook:
   • Low setting: 7–8 hours
   • High setting: 3–4 hours
     Baste the chicken every hour for extra flavor.
4. Add Green Beans: Add green beans during the last 30 minutes of cooking to keep them crisp.
5. Optional Broil for Crispy Chicken: Preheat the oven to broil. Place chicken on a baking sheet, skin side up, and broil 3–4 minutes until golden and crispy.
6. Serve & Enjoy: Plate the chicken with vegetables, drizzle with sauce, and garnish with fresh parsley.

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