I love my slow cooker! It is one of the best investments I’ve ever made and it is an intricate part of my weekend meal prep planning.  This weekend while preparing for week two the new gig, I knew I didn’t have time to stand over the stove and that the slow cooker was going to be my best bet.  I did a quick internet search and found this recipe from Damn Delicious , and it was just that, DAMN DELICIOUS.



I made a few changes to my version, cooking the carrots on the range with honey and brown sugar and reducing the amount of red pepper flakes because my #BabyGiants are weirdos and don’t love spice like Mama! I will say this is definitely the EASIEST recipe you will ever make… SET IT AND FORGET IT!

What You’ll Need:
8 bone-in, skin-on chicken thighs – *seasoned with salt, pepper,  thinly sliced garlic (thingk Goodfellas thin) and onion under the skin
1/2 bag baby red potatoes, halved
1 bag of carrots
2 bags green beans, trimmed

  • For The Sauce:
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


  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. Serve chicken immediately with potatoes, carrots and green beans.

You’ll notice I’ve increased the sizes on many of the veggies because I wanted to have the dinner last two nights. We were able to do that and one lunch for the Mr.