8 chicken thighs with skin and bone.
Baby red potatoes weighing 1 pound.
1 bag of baby carrots (16 ounces)
1 pound of green beans, washed and cut.
1/2 cup of honey
1/2 cup of soy sauce
1 tablespoon of lemon juice
4 pieces of minced garlic
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
1/2 teaspoon of crushed red pepper
1/2 teaspoon of pepper
Instructions
Mix honey, soy sauce, lemon juice, garlic, and spices in a bowl.
Mix together.
Put 4 chicken thighs at the bottom of a 6-quart slow cooker.
Pour half of the sauce.
3. Put potatoes and carrots in the pan, then add the remaining chicken thighs.
Pour the rest of the sauce on top.
Cover the dish and cook for 8 hours on low heat or 4 hours on high heat.
30 minutes before the cooking time is up, put in the green beans.
Put the food on a plate and serve it!