6-8 bone-in, skin-on chicken thighs (Hoffman Organics) – I removed the skin before cooking

1 pound baby red potatoes, halved or quartered (Fishburn Farms)

1 pound baby carrots (Berry Hill Farms)

1 pound green beans, ends removed, halved (Rustic Farm)

Fresh parsley (Hawkins Family Farm)

Fresco Spice Blends Herb Salt, to taste


1/2 cup honey (available from assorted vendors)

1/4 cup ketchup (I used homemade chili sauce with ingredients from our vendors)

1/4 cup low-sodium soy sauce

1/4 cup balsamic vinegar

3-4 cloves garlic, minced (Berry Hill)

1/2 tablespoon Italian seasoning (Fresco Spice Bit of Tuscany)

1/4 teaspoon red pepper flakes, optional


Place chicken thighs, potatoes and carrots in slow cooker. Whisk together sauce ingredients (honey, ketchup, soy sauce, balsamic vinegar, garlic, Italian seasoning and red pepper flakes) in a medium bowl until combined, then pour mixture into slow cooker. Cover slow cooker and cook on high for 3-4 hours, basting occasionally, until chicken is almost cooked through. Add green beans during the last 30-40 minutes of cooking. Once fork tender, turn off slow cooker. Serve chicken, along with veggies, with a drizzle of cooking liquids and fresh parsley. Enjoy!

Recipe adapted from Damn Delicious