1/2 cup honey
1/2 cup reduced-sodium soy sauce
4 cloves garlic (minced)
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
Mix well in a bowl. This mixture will be the sauce for the rest of your dish.
Place four chicken thighs in the bottom of a clean, dry slow cooker and pour half of your sauce over the chicken.
Add 1 pound of sliced baby red potatoes and a pound of carrots, followed by four more chicken thighs and top it all with the remaining soy sauce mixture.
Replace the lid on your slow cooker and cook your dish on low for about 8 hours or on high for around 4 hours. About 30 minutes before you serve your dish, open the slow cooker and add 1 pound of fresh green beans, re-cover and continue cooking.