|10 min||8 h||4|
|454 gm||Baby carrots|
|1 tsp, ground||Basil, dried (for the sauce)|
|1/4 tsp||Black pepper (for the sauce)|
|4 thigh(s)||Chicken thighs, with skin|
|1/4 tsp||Crushed red pepper (for the sauce)|
|2 clove(s)||Garlic (minced, for the sauce)|
|454 gm||Green/yellow string beans, raw (trimmed)|
|1/2 cup||Honey, raw (for the sauce)|
|1/2 tsp||Oregano, dried (for the sauce)|
|2 tbsp||Parsley, fresh (chopped)|
|454 gm||Red mini potato (halved)|
|1/2 cup||Coconut aminos, Coconut Secret (for the sauce)|
1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
3. Optional to preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.