| 12 | 490 | 493 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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, boneless, skinless |
| 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.
Enjoy!
| Meat | 1.2 |
| Vegetables | 5.1 |
