Slow Cooker Honey Garlic Chicken with Vegetables
- 8 chicken thighs, bone-in, skin-on
- 1 lb small red potatoes, halved
- 1 lb baby carrots
- 1 1b green beans, trimmed
- For the sauce
- ½ cup no sodium soy sauce substitute (see recipe)
- ½ cup honey
- ¼ cup no-salt ketchup
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ¼ tsp ground black pepper
- In a large bowl, whisk together soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
- Place chicken thighs the bottom of a slow cooker. Arrange potatoes and carrots on top. If you like very tender beans, add them now. Otherwise, wait until the last 30 minutes of cooking before adding the beans.
- Pour the sauce mixture over the vegetables. Cover and cook on low heat for 7-8 hours or high for 3-4 hours. If you didn’t add the green beans earlier, add them during the last 30 minutes of cooking time.
Serving size: 1 chicken thigh and 1 cup vegetables.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/slow-cooker-honey-garlic-chicken-vegetables/
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