This Florida weather has me all warm and fuzzy about breaking out the crockpot tonight. It’s been forever since I used it since, for me, it’s more of a cold weather appliance. So, with the temperatures being around 50 degrees, I’m dusting the crockpot off and making some comfort food! What makes this meal delicious, besides it’s ingredients and the taste, is that when dinner time rolls around, I don’t actually have to do anything! #crockpotsFTW

I’ve prepared this meal once before, so I’m excited to make it again, knowing that it hits my taste buds just right. I do enjoy a dish that includes meat, veggies, and potatoes, all in one pot or pan. The joys of knowing you only have ONE cooking pot to clean up is a moms dream come true. So, grab your plates and dig into this savory crockpot dish!

8 bone-in, skin-on chicken thighs (I used boneless, skinless)

16 ounce baby red potatoes, halved

2 tablespoons chopped fresh parsley leaves

16 ounces baby carrots

16 ounces green beans, trimmed

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 bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and black pepper.

2. In your 6-qt slow cooker, place chicken thighs, potatoes, carrots, and soy sauce mixtures. 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, garnished with parsley, if desired.

There is nothing better then enjoying the fact that dinner is already cooked, and that I barely have to prepare anything. I’m thinking hubby can handle the dishes tonight. 😉

Original post found here.