I hate to admit this, but I have never used my slow cooker, until last night. My husband has always used the cooker and this is “his” second one! What inspired me to use it was a video I saw on my Facebook feed by Tasty. It looked so easy and delicious with the ingredients all cooked in one pot! Since it is just the two of us, I only prepared half, but next time I will make the whole recipe. It would make wonderful leftovers for the work week. I used skinless chicken thighs, because I wanted to reduce the amount of fat. It was tender and juicy and you don’t need to broil them either! Meal planning can’t get any easier and healthier than this!

Ingredients:

• ½ cup honey
• ½ cup reduced sodium soy sauce
• 4 garlic cloves, mince
• 1 teaspoon dried organic basil
• 1 teaspoon dried organic oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon ground pepper
• 8 chickens thighs, skinless and boneless
• 1 pound baby red potatoes, quartered
• 1 pound organic baby carrots
• 1 pound green beans

Directions:

1. Using a medium bowl, whisk together honey, soy sauce, garlic, basil, oregano, red pepper flakes, and ground pepper. Set aside.
2. Add 4 chicken thighs to the bottom of slow cooker, pour half of the sauce.
3. Then add the carrots and potatoes. Add remaining 4 chicken thighs. Pour the rest of the sauce on top of chicken.
4. Set cooker at high heat for 4 hours or low heat for 8 hours. Add green beens the last 30 minutes.
5. Optional: If using chicken thighs with skin, you can broil the pieces for 3-4 minutes in the oven.
6. Serve immediately and enjoy!