• 8 bone in skin on chicken thighs ( another option is to use boneless skinless chicken breasts if looking to cut calories and fat)
• 16 oz baby red potatoes, halved
• 16 oz baby carrots
• 16 oz  green beans
• 2 tbsp chopped fresh parsley
• Sauce- ½ c reduced sodium soy sauce
• ½ c honey
• 1.4 c ketchup
• 2 cloves garlic
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes
• ¼ tsp ground black pepper

Directions:

1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
2. Place chicken, potatoes, carrots and soy sauce mixture in the slow cooker. Cover. Cook on low for 7-8 hours or on high for 3-4 hours. Add green beans during last 30 min of cooking.
3. Serve immediately garnished with parsley if desired.
4. Enjoy!

• 1 medium red onion. Chopped
• 1 green bell pepper
• 4 garlic cloves, chopped
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp unsweetened cocoa powder
• ¼ tsp ground cinnamon
• Kosher salt and pepper
• 1 28 oz can fire roasted tomatoes
• 1 15.5 oz can black beans
• 1 15.5 oz can kidney beans
• 1 medium sweet potato, peeled and cut into ½ inch pieces

1. In a 4-6 quart slow cooker, combine onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, salt and pepper. Add tomatoes and their liquid, beans, sweet potato and 1 cup of water.
2. Cover and cook until sweet potatoes are tender and chili has thickened (on low for 7-8 hours or high for 4-5 hours)