Ingredients
8 whole chicken thighs (with skin and bone in)
1-lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
Directions
1. Combine honey, soy sauce, lemon juice, garlic and spices in bowl.

Whisk together.

2. Place 4 thighs in bottom of 6-quart slow cooker.

Pour over half of the sauce.

3. Add potatoes and carrots, then rest of thighs.

Pour over remaining sauce.

Cover and cook on low 8 hours or on high 4 hours.

4. 30 minutes before cook time finishes, add green beans.

Plate and serve!